Strawberry Shortcake

 

Serve with a dollop of whipped cream.

 

Strawberries are the quintessential food of summer.  Whether served plain, dipped in sugar, chocolate or a sweet fondue, mashed and drizzled with balsamic or flavored vinegar, chopped and mixed with vanilla ice cream, strawberries are happily both delicious and nutritious.  Between summer’s heat spells, take time to light up the oven and treat yourself to some strawberry shortcakes.  They taste as if they were difficult to make, but they aren’t.

Grate frozen butter into the flour.

 

 

Before you begin, throw 1/2 a cup of unsalted butter into the freezer.

Strawberry Shortcakes
Author: 
Recipe type: Dessert or Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8 - 10
 
These scrumptuous, not-too-sweet cakes are ideal for a summertime dessert or for a special breakfast or brunch. You can even serve them at high tea!
Ingredients
  • 2 cups all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon lemon or orange zest
  • 5 tablespoons sugar, divided
  • ½ cup unsalted butter, frozen
  • 1 large egg, beaten
  • ½ cup cream or ½ and ½
  • 1 large egg white, lightly beaten
  • 10 - 12 ounces fresh ripe strawberries
  • 1 tablespoon sugar
  • 1 cup whipped cream
Instructions
  1. Heat oven to 425F.
  2. Stir together the flour, salt, baking powder, zest and 3 tablespoons of the sugar in a bowl.
  3. Grate the butter into the dry ingredients, then with your fingers or pastry blender gently incorporate the butter into the flour.
  4. Whist the egg into the cream and slowly pour into the dry mixture while mixing with a fork, just until the dough begins to form (you may not need all the liquid).
  5. Turn the dough out onto a lightly floured area and roll gently to about ¾ ".
  6. Dip the cutter in the excess flour and cut out rounds.
  7. Place the shortcakes one inch apart on a greased baking sheet, or one lined with parchment paper.
  8. Gather the scraps of dough and continue rolling and cutting until used up.
  9. Brush the tops of the shortcakes with egg white and sprinkle with one teaspoon of remaining sugar.
  10. Bake for 10 - 15 minutes until golden brown.
  11. Allow to cool on a wire rack (you'll want to eat them while warm).
  12. Slightly crush the strawberries to release the juices.
  13. Sprinkle with last teaspoon of sugar. You may also drizzle with balsamic or flavored vinegar, stir in fresh snipped mint leaves, or stir with a tablespoon of whiskey.
  14. Split each shortcake lengthwise and add strawberries and a dollop of whipped cream, then top with the other half of the shortcake like a little hat.
  15. Makes 8-10 shortcakes.

 

Gently cut into 2 1/2 inch rounds.

 

Bake until browned, then cool on a rack.

 

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