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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer Ingredients:
5 cups sliced fresh strawberries |
1/2 cup sugar |
1/4 cup orange juice |
shortcakes: |
3 cups king arthur unbleached all-purpose flour |
1/2 cup sugar |
1 tablespoon baking powder |
1 tablespoon grated orange peel |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
1-1/2 cups plus 1 tablespoon heavy whipping cream, divided |
1 egg |
1 egg yolk |
1 teaspoon vanilla extract |
coarse sugar, optional |
whipped cream: |
2 cups heavy whipping cream |
1/4 cup confectioners' sugar |
1/2 teaspoon vanilla extract |
Directions:
1. In a small bowl, combine the strawberries, sugar and orange juice; set aside.
2. For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.
3. Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.
4. For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.
5. Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream. Yield: 10 servings.
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