From: Country Living US
Yields:
8
Prep Time:
40 mins
Total Time:
1 hr
Cal/Serv:
644
A classic fruit dessert, strawberry shortcakes are a light alternative to cakes and pies and are a perfect ending to a spring weather meal.
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Ingredients
- 3 1/2 cups all-purpose flour
- cup 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 cup heavy cream
- 1/2 cup whole milk
- 2 Tbsp. turbinado sugar
- 2 pt. strawberries
- 2 1/2 cups whipped cream
Directions
- 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.
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