Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup roseleaf powder
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar
- Whipped cream, for serving
Special Equipment Needed:
- 8-inch round cake pan
- Parchment paper
- Mixing bowls
- Pastry cutter or fork
- Rolling pin
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C). Line an 8-inch round cake pan with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the chilled and cubed butter and use a pastry cutter or fork to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
3. In another mixing bowl, whisk together the milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Add the roseleaf powder to the mixture and stir until well combined.
5. Turn the dough out onto a floured surface and knead lightly. Roll out the dough to a thickness of 1/2 inch.
6. Use a biscuit cutter or a glass to cut out rounds of dough. Place the rounds into the prepared cake pan, making sure they are touching.
7. Bake for 15-20 minutes or until the shortcake is golden brown and a toothpick inserted into the center comes out clean.
8. While the shortcake is baking, prepare the strawberries. In a mixing bowl, combine the sliced strawberries and sugar. Stir until the sugar is dissolved and the strawberries are coated in the syrup.
9. Once the shortcake is done, remove it from the oven and let it cool for 10 minutes.
10. To assemble the shortcake, slice the cake horizontally in half. Place the bottom half on a serving plate and top with half of the strawberries and their syrup. Add a layer of whipped cream.
11. Place the top half of the shortcake on top of the whipped cream and repeat the layering process with the remaining strawberries and whipped cream.
12. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 325
Fat: 16g
Carbohydrates: 41g
Protein: 5g
Sodium: 250mg
Sugar: 17g
Substitutions for ingredients:
- Roseleaf powder can be substituted with rosewater or rose syrup.
- Fresh strawberries can be substituted with frozen strawberries.
Variations:
- Add lemon zest to the shortcake dough for a citrusy twist.
- Substitute the strawberries with other berries such as raspberries or blueberries.
- Add a layer of sliced peaches or nectarines to the shortcake.
Tips and Tricks:
- Make sure the butter is chilled before cutting it into the dry ingredients to ensure a flaky texture.
- Do not overwork the dough or the shortcake will be tough.
- Use a sharp biscuit cutter or glass to cut out the rounds of dough for a clean cut.
- Serve the shortcake immediately after assembling to prevent it from getting soggy.
Storage Instructions:
Store the shortcake in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat the shortcake, place it in a 350°F (175°C) oven for 5-10 minutes or until warmed through.
Presentation Ideas:
Serve the shortcake on a cake stand or a platter. Garnish with fresh strawberries and a dusting of roseleaf powder.
Garnishes:
- Fresh strawberries
- Roseleaf powder
- Whipped cream
Pairings:
- Serve with a cup of hot tea or coffee.
- Pair with a glass of sparkling wine or champagne.
Suggested Side Dishes:
- Serve with a side of fresh fruit such as sliced peaches or nectarines.
- Serve with a side of vanilla ice cream.
Troubleshooting Advice:
- If the shortcake is too dry, add a splash of milk to the dough.
- If the shortcake is too wet, add a little more flour to the dough.
Food Safety Advice:
- Make sure to wash the strawberries thoroughly before slicing.
- Store the shortcake in the refrigerator to prevent bacterial growth.
Food History:
Shortcake is a traditional English dessert that dates back to the 16th century. It was originally made with a mixture of flour, butter, and cream and was served with fresh fruit and whipped cream.
Flavor Profiles:
The roseleaf and strawberry shortcake has a sweet and floral flavor from the roseleaf powder and fresh strawberries. The whipped cream adds a creamy and rich texture to the dessert.
Serving Suggestions:
Serve the roseleaf and strawberry shortcake as a dessert for a summer picnic or a garden party.
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Taste: Sweet, Fruity, Tangy, Creamy, Refreshing