I made that!

Strawberry Shortcakes

Posted in All Sugar All The Time by brandi on April 8, 2009

Aaaaaaahhhh…strawberry season. Time for some strawberry shortcakes to make an appearance.

First the shortcakes: I started my shortcake dough the same way I would a pie dough, just barely mixing the butter chunks into the flour, sugar, baking powder & salt. Once all mixed, I started drizzling in cream, mixing until it just began to come together.

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I rolled the dough flat, until it was about 1/2″ thick.

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Then I cut little circles out!

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I let the circles hang out in the fridge while I started slicing my strawberries. I let the strawberries macerate in some sugar for a bit, and then baked my shortcakes and whipped some cream. And then I put them all together!

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RECIPE (adapted from Alice Waters):

3 pints strawberries

3 tbsp sugar

2 cups flour

4 tablespoons sugar

1 tbsp baking powder

1/2 tsp salt

4 oz butter (very cold)

1 cup heavy cream (for shortcakes)

1 1/2 cups whipping cream (for whipped cream)

Wash, dry and slice the (you can crush some of them if you like) berries. Toss with sugar to taste, about 1 tablespoon per pint. The strawberry mixture should be very juicy.

Mix the flour, baking powder, 4 tbsp sugar & salt in a kitchen aid bowl. Use the paddle to blend in half the butter for1 minute. Then add rest of butter and continue mixing until butter is in ½ – 1 inch chunks (should take less than 30 seconds). With the mixer running, quickly add in ¾ cup cream, just until most of the dry mixture has been moistened. Turn off mixer and add a bit more cream, mix with your hands just until it holds together. Turn out on a board and knead just a few times, until the dough just comes together into a ball. It might still be a little crumbly at the edges. Roll into1/2 inch thick slab and cut out circles. You can re-roll scraps once.

Put the shortcakes on a parchment lined baking sheet. Brush the tops with the remaining cream and sprinkle with sugar. Bake in a preheated 425°F oven for 12 to 15 minutes or until the tops are lightly browned and the dough is set. Cool on a rack and serve while warm. Make the whipped cream while the biscuits cool.

To serve: Split the shortcakes and spoon berries liberally over the bottom halves. Spoon whipped cream over strawberries and set the tops back on. There should be lots of berries and lots of cream.

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One Response

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  1. medinalakegirl said, on May 14, 2012 at 4:39 am

    These were very good. Thanks for the recipe!


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