Name: Turbinado Shortcakes with Strawberries and Whipped Cream
Prep time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 3 1/2 c. all-purpose flour; c. granulated sugar; 1 tbsp. granulated sugar; 4 tsp. baking powder; 1 tsp. fine sea salt; 1 1/2 stick unsalted butter; 1 large orange; 1 c. heavy cream; 1/2 c. whole milk; 2 tbsp. turbinado sugar; 2 pt. strawberries; 2 1/2 c. whipped cream

Step 1Preheat oven to 400 degrees F. In a heavy-duty mixer fitted with the paddle attachment, add flour, 1/3 cup granulated sugar, baking powder, and salt and mix on low speed to combine. Add butter and zest, and mix on low until mixture resembles coarse meal, about 2 minutes. Add cream and milk and increase speed to medium; mix until dough comes together.

Step 2Transfer dough to a lightly floured surface, lightly knead a few times, and shape into a rectangle about 3/4 inch thick. Cut out dough circles using a 3-inch round cutter and place on a parchment-lined baking sheet. Lightly brush tops with heavy cream and sprinkle with turbinado sugar. Bake until shortcakes are golden brown, about 20 minutes. Transfer to a wire rack and let cool. (Shortcakes can be stored in an airtight container for up to 2 days.)

Step 3Meanwhile, in a large bowl, combine strawberries, orange juice, and remaining granulated sugar. Gently stir together. Set aside.

Step 4To serve, halve shortcakes horizontally with a serrated knife. Place bottom halves on individual serving plates, and top each with a dollop of whipped cream, some berries, then another dollop of whipped cream. Top with remaining shortcake halves.

Turbinado Shortcakes with Strawberries and Whipped Cream

Ingredients

Directions

Recipe Headquarters