Strawberries and Cream Shortcakes

strawberry_shortcakes



Strawberries and Cream Shortcakes

Ingredients

  • 2 cups strawberries, washed, hulled and sliced
  • 1/4 cup sugar
  • Zest of 1 orange
  • Shortcakes:
  • 2 cups sifted all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup shortening
  • 1 egg, slightly beaten
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons confectioner’s sugar

Instructions

  1. In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.
  2. Preheat oven to 375 degrees F.
  3. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
  4. Add shortening. Blend with a fork or with your hands until a course mixture comes together.
  5. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
  6. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
  7. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
  8. In a small bowl, whip cream and sugar until firm.
  9. Cut each shortcake in half.
  10. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.
http://stlcooks.com/2014/05/strawberries-and-cream-shortcakes/

Recipe and Photo: Foodista / CC BY



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