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, cold and cut into small cubes
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- Whipped cream, for serving
Special Equipment Needed:
- 9x13 inch baking dish
- Parchment paper
- Rolling pin
- Biscuit cutter or round cookie cutter
Step-by-Step Instructions:
1. Preheat oven to 400°F. Line a 9x13 inch baking dish with parchment paper.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
3. Add cold butter cubes to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream and vanilla extract. Pour the cream mixture into the flour mixture and stir until just combined.
5. Turn the dough out onto a lightly floured surface and knead gently until it comes together. Roll out the dough to 1/2 inch thickness.
6. Use a biscuit cutter or round cookie cutter to cut out 12-15 circles from the dough. Place the circles onto the prepared baking dish.
7. Bake for 15-18 minutes or until the shortcakes are golden brown.
8. While the shortcakes are baking, prepare the strawberry topping. In a medium bowl, combine sliced strawberries, sugar, and lemon juice. Stir until the sugar dissolves.
9. Once the shortcakes are done baking, remove them from the oven and let them cool for a few minutes.
10. To assemble, cut the shortcakes in half horizontally. Spoon the strawberry mixture onto the bottom half of each shortcake. Top with whipped cream and the other half of the shortcake.
Time:
Preparation time: 20 minutes
Cooking time: 15-18 minutes
Temperature:
400°F
Serving size:
12-15 servings
Nutritional information:
Calories: 280
Fat: 16g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 200mg
Carbohydrates: 31g
Fiber: 1g
Sugar: 12g
Protein: 3g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones.
- You can use regular sugar instead of granulated sugar.
- You can use salted butter instead of unsalted butter.
Variations:
- You can add a teaspoon of cinnamon to the flour mixture for a cinnamon flavor.
- You can add a tablespoon of orange zest to the strawberry mixture for a citrusy flavor.
- You can add a tablespoon of honey to the whipped cream for a honey flavor.
Tips and Tricks:
- Make sure the butter is cold when you cut it into the flour mixture.
- Do not overwork the dough or the shortcakes will be tough.
- You can use a fork to mix the cream and flour mixture if you do not have a pastry cutter.
Storage Instructions:
Store the shortcakes in an airtight container at room temperature for up to 2 days.
Reheating Instructions:
Reheat the shortcakes in the oven at 350°F for 5-7 minutes or until warmed through.
Presentation Ideas:
Serve the shortcakes on a platter with a dollop of whipped cream on top.
Garnishes:
Garnish the shortcakes with fresh mint leaves.
Pairings:
Pair the shortcakes with a cup of hot tea or coffee.
Suggested Side Dishes:
Serve the shortcakes with a side of fresh fruit salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of heavy cream at a time until it comes together.
- If the shortcakes are too tough, you may have overworked the dough.
Food Safety Advice:
Make sure to wash the strawberries thoroughly before slicing them.
Food History:
Strawberry shortcake is a classic American dessert that dates back to the 1850s.
Flavor Profiles:
Sweet, buttery, and fruity.
Serving Suggestions:
Serve the shortcakes as a dessert after a family dinner or a summer barbecue.
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