Strawberry Shortcakes
Enjoy the flavors of summer with these delightful strawberry shortcakes. Juicy strawberries are tossed in sugar, creating a sweet and tangy topping for tender, golden shortcakes. With a dollop of freshly whipped cream, each bite is a perfect balance of flavors and textures. This classic dessert is sure to be a hit at your next gathering or as a special treat for yourself.
— Constant Cookbook
Ingredients
- 1 1/2 lbs. strawberries, hulled and sliced
- 8 Tbs. sugar
- 2 cups all-purpose flour
- 1 Tbs. baking powder
- 1/4 tsp. fine sea salt
- 6 Tbs. unsalted butter
- 2 cups heavy cream
- 1/2 tsp. vanilla extract
Instructions
- In a bowl, toss the strawberries with 3 Tbs. of the sugar. Cover and refrigerate until the berries release their juices, at least 2 hours or up to 6 hours.
- Preheat an oven to 400°F. Have ready an ungreased rimmed baking sheet. In a bowl, sift together the flour, 3 Tbs. sugar, the baking powder and the salt. Cut the butter into tablespoons and scatter over the flour mixture. Using a pastry blender or 2 knives, cut the butter into the flour mixture just until the mixture forms coarse crumbs the size of peas. Add 1 cup of the cream and stir just until the dough comes together.
- Turn out the dough onto a lightly floured work surface and knead gently just until smooth. Using a light touch, pat out the dough into a round about 1/2 inch thick. Using a 3-inch round biscuit or cookie cutter, cut out as many dough rounds as possible and place them 1 inch apart on the baking sheet. Gather up the scraps, pat them out again, and cut out more dough rounds to make a total of 6 shortcakes. Add them to the baking sheet. Bake the shortcakes until golden brown, 15 to 18 minutes. Let cool on the baking sheet on a wire rack until warm.
- To make the whipped cream, in a chilled bowl, combine the remaining 1 cup cream, 2 Tbs. sugar and the vanilla. Using a handheld mixer on medium-high speed, beat until soft peaks form.
- To serve, split each shortcake in half horizontally and place a shortcake bottom, cut side up, on a dessert plate. Top each shortcake bottom with a heaping spoonful of strawberries with their juices and a dollop of whipped cream. Place the shortcake top over the whipped cream and serve at once. Serves 6.
- Variation: Blackberries, blueberries, raspberries, nectarines and peaches (or a combination) all go great with shortcake. For a grown-up variation, substitute 1/4 cup orange-flavored liqueur, such as Grand Marnier, for the sugar, then add a little sugar to taste, if you wish.
- Adapted from Williams-Sonoma <i>Comfort Food,</i> by Rick Rodgers (Oxmoor House, 2009).
Yield
Serves 6.
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