Strawberry Shortcakes
Serves: 4
Jailyn Upton
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
54
Sourness
41
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tbsps
White Sugar1 tbsp
Baking Powder1 tsp
Sea Salt1 tsp
Vanilla Extract6 sprigs
Mint (fresh for garnish)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form
3
Whisk flour, white sugar, baking powder, and sea salt in a bowl
4
Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs
5
Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed
6
Stir to make a soft dough
7
Add more cream as needed
8
Place dough into a floured bowl and knead a few times with the heel of your hand
9
Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter
10
Place onto ungreased baking sheet
11
Bake until tops are golden brown, 10 to 12 minutes
12
Cool on wire racks
13
Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract
14
Cover and refrigerate cream until ready to serve
15
To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates
16
Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream
17
Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint