Strawberry Shortcakes
 Serves |  Total Time |
|---|---|
| 2 | 51 minutes |
Ingredients - Shortcake
0.5 cup all-purpose flour
0.75 tsp granulated sugar
0.5 tsp baking powder
1 pinch baking soda- 0.13 tsp salt
0.33 cup heavy cream- 0.5 tsp granulated sugar
Ingredients - Strawberries & Cream
- 8 oz strawberries
- 1 Tbsp granulated sugar
0.5 tsp lemon juice- 0.5 cup heavy cream
- 1 Tbsp confectioners' sugar
0.25 tsp vanilla
Cookware
- 1 rimmed baking sheet
- 1 parchment paper
- 1 medium bowl
- 1 1/3-cup dry measuring cup
- 1 vegetable oil spray
- 1 spoon
- 1 butter knife
- 1 wire rack
- 1 medium bowl
- 1 potato masher
- 1 small bowl
Instructions - Shortcake
Step 1
Adjust oven rack to upper-middle position and heat oven to 450°F. Line rimmed baking sheet with parchment paper. In medium bowl, whisk together all-purpose flour, 3/4 teaspoon granulated sugar, baking powder, baking soda, and salt. Microwave heavy cream until just warmed to body temperature (95 to 100°F), about 15 seconds. Stir warm cream into flour mixture until soft, uniform dough forms.
Step 2
Spray 1/3-cup dry measuring cup with vegetable oil spray. Using spoon, transfer half of dough to prepared measuring cup, pressing to fill bottom of cup (cup will not be completely filled). Run butter knife around edge of cup and deposit dough onto prepared sheet. Repeat with remaining dough. If portions are misshapen, use your fingers to gently reshape dough into level cylinders. Sprinkle remaining 1/2 teaspoon granulated sugar over shortcakes. Bake until tops are light golden brown, 9 to 11 minutes, rotating sheet halfway through baking. Transfer to wire rack and let cool completely, about 20 minutes. While shortcakes cool, prepare strawberries and cream.
Instructions - Strawberries & Cream
Step 3
In medium bowl, stir together 1/4" thick sliced strawberries, granulated sugar, and lemon juice. Using potato masher, mash one-third of strawberries. Let rest, stirring occasionally, until sugar is dissolved and strawberries are juicy, about 20 minutes. Whisk chilled heavy cream in small bowl until small bubbles form, about 30 seconds. Add confectioners' sugar and vanilla. Continue to whisk until soft peaks form, about 1/2 minutes longer. Do not overwhip.
Step 4
Split shortcakes crosswise and place bottoms on plates. Place half of whipped cream on bottom of each shortcake. Top each portion with half of strawberry mixture. Cap with shortcake tops and dust with extra confectioners' sugar, if desired. Serve.
Source
- Cook's Illustrated