Simple Strawberry Shortcakes
This delightful recipe combines tender lemon-scented shortcake biscuits with juicy sweet strawberries and pillowy vanilla cream for a truly indulgent treat. The buttery biscuits are flaky and flavorful, providing the perfect base for the macerated strawberries that are bursting with natural sweetness. Topped with a dollop of vanilla-infused whipped cream, each bite is a symphony of textures and flavors that will surely please your taste buds. Perfect for a special brunch or dessert, this dish is a delightful celebration of seasonal flavors.
— Constant Cookbook
Ingredients
- 3 cups all purpose flour
- 2 tsp lemon zest
- 3 tbsp granulated sugar
- 1 1/2 tbsp baking powder
- 1 teaspoon salt
- 12 tbsp cold unsalted butter, cut into small pieces
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
- 1 lb strawberries, tops removed and sliced
- 1/3 cup white sugar
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 1 vanilla bean
Instructions
- For the Biscuits
- Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
- Add the butter and pulse for 1-2 minutes until the butter is cut into small pea sized chunks.
- Combine the cream and vanilla in small bowl.
- Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
- Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. For each portion of dough into a biscuit about 3/4 inch thick.
- Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
- Preheat the oven to 425ºF.
- Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
- For the Strawberries
- Combine the slices strawberries and sugar in a large bowl and set aside for at least 3 hours until the strawberries are juicy and delicious.
- For the Cream
- In a large stand mixer, combine the heavy cream, powdered sugar and vanilla bean and whip until medium stiff peaks form and then set aside the cream.
- To assemble
- Place a shortbread biscuit on a plate. Top with a heavy spoonful of the strawberries and then top with cream. Serve immediately.
Nutrition
- Calories: 699 kcal
- Carbohydrate Content: 59 g
- Protein Content: 7 g
- Fat Content: 49 g
- Saturated Fat Content: 31 g
- Trans Fat Content: 1 g
- Cholesterol Content: 145 mg
- Sodium Content: 499 mg
- Fiber Content: 2 g
- Sugar Content: 25 g
- Unsaturated Fat Content: 14 g
- Serving Size: 1 serving
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