(Mass Attraction) – It’s strawberry season and probably the greatest methods to get pleasure from it’s with a basic strawberry dessert… Strawberry Shortcake after all and you can’t overlook concerning the contemporary whipped cream! Jessie-Sierra Ross, writer of the guide “Seasons Across the Desk” and of the weblog “Straight to the Hips, Child,” shares this recipe that’s an ideal dessert for the beginning of summer season!
Strawberry Shortcake
serves 6-8
Elements
For the Shortcakes
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup salted butter, chilly and cubed
½ cup milk
2 tablespoons white sugar
1 1/2 teaspoons vanilla extract
1 egg
For the Glaze
1 egg yolk + 1 tablespoon half-and-half
For the Berries
2 quarts contemporary strawberries
1/4 cup white sugar
For the Vanilla Whipped Cream
1 pint heavy whipping cream
2 tablespoons white sugar
1 teaspoon vanilla extract
For the Shortcakes
- Preheat the oven to 450°F and line a baking sheet with
parchment paper. - In a big bowl, combine collectively the flour, 2 tablespoons of white
sugar, salt, and baking powder. - Reduce the chilly butter into the flour combination with a pastry cutter
(you are able to do this in a meals processor as properly, however I favor to do
it by hand). Hold “slicing” the butter into the flour till the
complete combination appears like coarse crumbs. - In a small bowl, flippantly beat the entire egg.
- Add the milk, egg, and vanilla extract to the bowl with the
dry components. Stir collectively till all the pieces is moistened.
You don’t need to overmix the dough (that makes for robust
shortcakes), so simply get the components included. There’ll
be some flour pockets left, which is okay for any such baking. - Switch the dough onto a well-floured floor and knead
for 8–10 pushes—simply sufficient to barely carry the shortcake
dough collectively. Form and flatten the dough right into a circle
about ¾ inch thick. - Utilizing a flippantly floured biscuit cutter or 3-inch-diameter
ingesting glass, minimize out a number of circles and switch to the lined
baking sheet. You need to have 6–7 rounds. After finishing
the primary batch, gently carry the dough collectively and flatten
once more, to chop batch #2. - As soon as the shortcakes have been minimize and transferred to the
baking sheet, take a small bowl and fork-whisk the egg
yolk and half-and-half to make the glaze. Brush the tops
of the shortcakes with the glaze. - Bake for 12–quarter-hour, or till completely golden.
- Switch to a wire rack to chill.
For the Strawberries
- Wash and dry all of the strawberries.
- Trim the tops off the strawberries and slice into skinny ⅛-inch
slices. Add the strawberries to a big
bowl. - Sprinkle the berries with 1/4 cup of white sugar and toss
gently. Put aside to macerate.
For the Vanilla Whipped Cream
- Place your stand mixing bowl and whisk attachment into
the freezer for 10 minutes, to sit back the tools. This can
enable you to whip up the cream. - After chilling, pour the pint of chilly whipping cream into the
mixing bowl and beat on low for 30 seconds, utilizing the wire
attachment. Elevate to medium-high pace for 1–2 minutes,
or till the combination begins to thicken. - Flip off the mixer and add the sugar and vanilla extract,
then restart the mixer on medium-high pace, beating till
thickened and fluffy, often one other 2–4 minutes. - Watch out to not overbeat! The combination will grow to be candy butter
as a substitute of fluffy whipped cream!
To Assemble:
Reduce one of many cooled shortcakes in half, horizontally. Place a spoonful of strawberries and juices on high of the shortcake after which a beneficiant layer of whipped cream. Place the opposite shortcake half on high of the whipped cream and add just a few further berries and whipped cream over all the pieces.