Individual Strawberry Shortcakes

Recipe from Olivia Colt, Salt & Honey Catering + Events

 

Yield: 12

Ingredients

2 cups all-purpose flour

1 tablespoons baking powder
3 tablespoons granulated sugar
1/2 teaspoon Kosher salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1 cup + 1 tablespoon heavy cream

3 tablespoons turbinado or sanding sugar

Adjust oven rack to middle position and heat oven to 425°F.

Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

Remove cover of the food processor and distribute butter evenly over dry ingredients. Cover and pulse 12 times. Transfer dough to large bowl.

Stir in 1 cup of heavy cream with a rubber spatula, until well combined, do not over mix. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball. Form dough into a circle about ½ inch thick.

Cut shortcakes by using a biscuit cutter or the mouth of an overturned drinking glass.

Place shortcakes on ungreased baking sheet, brush with remaining 1 tablespoon heavy cream, sprinkle with turbinado or sanding sugar and bake until tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes.

 

 

Strawberry Filling

Ingredients

2 pints ripe, well-rinsed strawberries

½ cup sugar, or more to taste

1.5 teaspoons balsamic vinegar

½ teaspoon ground black pepper

Pick over and hull strawberries. Cut in half or slice, depending on size.

 

Method

 

Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, balsamic vinegar, black pepper, adding more sugar if necessary.

 

Set aside, covered, for about half an hour to develop flavor.

 

Whipped Cream

 

Ingredients

 

1 ½ cups whipping cream

¼ cup granulated sugar

¼ teaspoon vanilla extract

 

Method

In an ice-cold bowl beat whipping cream, granulated sugar and vanilla until soft peaks form.

 

Assemble the shortcake by splitting the shortcake in half, like you would a hamburger bun. Add a generous dollop of whipped cream followed by a heaping spoonful of berry mixture and a small dollop of cream on top. Finish with top piece of shortcake, and more berries on the side.

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