Strawberry Shortcake Recipes – Too Good To Be True

Strawberry Shortcake Recipes – Too Good To Be True

Strawberry Shortcake

strawberry shortcake

To prevent the baked biscuits from crumbling when you cut them, wait until they are cool, and use a serrated bread knife to slice them in half very gently.

  • PREP:
  • TOTAL TIME:
  • SERVINGS: 8

INGREDIENTS

  • 1 3/4 pounds (6 cups) strawberries, rinsed, hulled, and quartered
  • 1 1/4 cups plus 2 tablespoons sugar
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons cold (1 1/2 sticks) unsalted butter, cut into small pieces
  • 2 cups heavy cream
  • 2 large eggs
  • 1/2 teaspoon vanilla extract

DIRECTIONS

  1. Preheat oven to 375 degrees. In a medium bowl, toss strawberries with 3/4 cup sugar; let sit to bring out their juices.

  2. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse until mixture resembles coarse meal but with some pea-size bits of butter remaining, 10 to 12 times. In a medium bowl, whisk together 1/2 cup cream and the eggs; pour over flour mixture, and pulse until some large clumps begin to form, 25 to 30 times.

  3. Using a half-cup measuring cup, gently pack dough, invert, and then tap out onto a baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

  4. Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form.

  5. Slice biscuits in half horizontally. Spoon strawberries and their liquid over bottom halves. Spoon whipped cream on strawberries, and replace top halves of biscuits.

COOK’S NOTES

When forming the biscuits, dip the measuring cup in flour to keep the dough from sticking to the cup.


FOR A HEALTHIER VERSION TRY

Shockolate Cheesecake

recipe-book



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