In college we used to bike out to the neighboring little town, to buy some of their amazing strawberry shortcakes at their annual strawberry festival. Good quality strawberries, small, sweet, flavorful, make this dessert. The large, bloated, tasteless ones are not really strawberries, and you must have the real deal for this dish.
Ingredients
16 oz strawberries
0.25 cup sugar
2 cups flour
1 tbsp sugar
pinch of salt
2 tsp baking powder
10 tbsp butter
0.5 cup plus 2 tbsp heavy cream
Preparation
Hull the strawberries and slice. Crush about a quarter of the berries to release their juices. Mix with 0.25 cup sugar. Set aside.
Preheat oven to 380F.
Mix the flour with the sugar, salt, baking powder. Cut in the butter and crumble it into the dry ingredients.
Add the heavy cream and mix in for a minute, until a dough forms. Roll to about 1-1.5 cm thickness. Cut 3-inch rounds. Place onto parchment-lined baking sheet.
Brush top with milk and sprinkle with sparkling sugar.
Bake until light brown and pull into halves and serve with strawberries and whipped cream inside.
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