Shortcake Ingredients
·
2 cups of all-purpose
flour
·
1 1/2 cups of heavy
whipping cream
·
2 tbs of Sugar
·
2 tsp baking powder
·
1/4 tsp of baking
soda
Strawberry Ingredients
·
1 lb of strawberries
( de-stemmed and sliced)
·
5 tbs of sugar
Whipped Cream Ingredients
·
1 1/2 cups of heavy
whipping cream
·
3 tbs of sugar
·
1 1/2 tsp of pure
vanilla extract
·
1 tsp of freshly
grated lemon zest
Bake: 400 Baking Time: 18
minutes Serving Size: 6 people
How to put it together
1.Rinse, de-stem, and slice the
strawberries and place in a bowl with the 5 tbs of suger. Toss and place in the
fridge for at least 30 minutes to help develop the juices and tenderize the
strawberries.
2.Sift together all the dry ingredients
for the shortcake: flour, baking powder, baking soda, and sugar
3.Slowly add the heavy cream until the
mixture is just combined. You don't want the mixture to be too wet, you may not
use all of the cream.
4.Using an ice cream scooper, scoop the
dough into a cupcake tin, unlined and not greased. Once full bake for 18
minutes
5.While they are baking, now is a perfect
time to put together the whipped cream. In a bowl combine the 1 1/2 cups of
heavy whipping cream, 3 tbs of sugar, vanilla extract and lemon zest.
6.Using a mixer, whip the mixture until
soft peaks form. This will take about 2 minutes.
7.Now all you need to do is piece them
all together. Once the shortcake is cooled, cut them in half.
8.Place some of the strawberries on the
bottom, a dollop of the whipped cream, then another layer of strawberries, a
dollop of whipped cream and then replace the top.
9.Repeat step 8 until you have filled all
of the shortcakes.
10.
Place them in the
fridge until you are ready to serve them.
Serving:
Serve on a
small dish with the strawberry juice and strawberries drizzled on top
Tools:
Eat Well & Adventure On,
Kat
