Strawberry Shortcake
This recipe was adapted from a recipe by master chocolatier, Ginger Hahn. An easy, amazing tasting, yummy soul food. All the tastes of summer in this light dessert.
Ingredients
- 2 ⅓ cups flour
- ¾ cup sugar, divided
- 2 tbsp baking powder
- 1 tsp salt
- 3 cups heavy whipping cream, divided
- 1 lb strawberries, sliced
- 1 tsp vanilla extract
- 1 tbsp Demerara cane sugar
Instructions
Make the shortbread biscuits:
- Preheat oven to 350°.
- Combine all the flour, baking powder, salt and ⅓ cup sugar in a large mixing bowl.
- Add 1 ½ cups cream.
- With a wooden spoon, stir ingredients together just enough to form a loose shaggy dough.
- Turn dough out onto a lightly floured surface.
- Knead and fold the dough just until it comes together, about 1 minute. Dust surface with additional flour if dough starts to stick.
- Flatten and shape dough into a 7 inch square. Cut dough into 9 square pieces.
- Place biscuits onto a silpat lined cookie sheet.
- Brush each biscuit with cream and top with a sprinkle of Demerara cane sugar.
- Bake for 30 minutes.
- Remove shortbread from the oven and allow biscuits to cool completely on a wire rack.
Prepare Strawberries:
- While the biscuits are baking in the oven, prepare the strawberries.
- Wash and slice strawberries. Place sliced strawberries in a bowl.
- Add ¼ cup sugar to the strawberries and allow the starwberries to macerate for a minimum of 30 minutes.
Prepare whipped cream:
- Using an electric mixer, whip together remaining cream, ¼ cup sugar and 1 teaspoon vanilla extract.
- Mix on high speed until the cream thickens and forms soft peaks.
To serve:
- Using a serrated knife, carefully slice each shortbread biscuit in half.
- Place one half of the biscuit on a plate, top with sliced strawberries and freshly whipped cream. Top with the other biscuit half and serve immediately.
Notes
TIP: For extra fluffy, light whipped cream, refrigerate the mixing bowl prior to whipping the cream.