Sweet treats for 4th of July - Recipe for Strawberry Shortcake by Salt & Honey Catering
Makes 8 Servings
2 cups all-purpose flour
1 tablespoon baking powder
7 tablespoons granulated sugar, divided
1/2 teaspoon sea salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
3 cups chilled heavy cream, divided
5 tablespoons sanding or turbinado sugar
2 teaspoons vanilla bean paste
¼ cups AP flour
2lbs cleaned, hulled and quartered strawberries
(Balsamic reduction, ground black pepper and granulated sugar optional)
Method: Preheat oven to 425 degrees Fahrenheit
Place flour, baking powder, sugar and salt in large bowl or work bowl of a food processor fitted with
steel blade. Whisk together or pulse six times.
If making by hand, use your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. If using a food processor, remove cover and distribute butter evenly over dry ingre dients. Cover and pulse 12 times, each pulse lasting 1 second. Transfer dough to large bowl.
Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
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 short cakes by patting the dough onto a lightly floured work
surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps
back into another piece and cutting until dough has been used up.
Place shortcake rounds on parchment lined baking sheet and bake until shortcake tops are light brown,
12 to 15 minutes. Cool on a wire rack for at least 10 minutes.
While the short cakes bake, wash, hull and quarter strawberries. Place in a large mixing bowl and keep
refrigerated until ready to serve. Optional, add balsamic reduction, a pinch of black pepper and
granulated sugar to taste to sweeten and flavor berries for serving.
To make vanilla bean whipped cream, combine 2 cups chilled heavy cream, vanilla bean paste and 4
tablespoons granulated sugar into the chilled mixing bowl. Using a whisk or stand mixer, whip cream
mixture until light and silky stiff peaks are formed.
Once the shortcakes are cooled, split in half and top with strawberries, whipped cream and serve!