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Receta Strawberry Shortcake
by Epicurean Mom

Strawberry Shortcake

Delicious Fresh Strawberry Shortcake with a Strawberry Glaze

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 8 Servings

Ingredientes

  • Shortcakes:
  • 1 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 4 ounces unsalted butter, cold
  • 1/2 cup heavy cream
  • 1 large egg
  • Strawberry Sauce:
  • 1 1/2 cups fresh organic strawberries, rinsed, stemmed and quartered
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 fresh lemon, juiced
  • Whipped Cream:
  • 2 cups heavy cream
  • 2 tablespoons sugar
  • 1/4 teaspoon tahitian vanilla extract
  • Strawberries:
  • 3 pints of fresh organic strawberries

Direcciones

1. To Make The Shortcakes: Sift the flour, sugar baking powder and salt. Chop the butter into small pieces. In a bowl of a standing mixer, add the flour mixture and butter. Chill in the freezer for 10 minutes. Using the paddle attachment, mix on low speed until butter is the size of a peas.
2. In a separate bowl, whisk together the heavy cream and egg. Add the cream-egg mixture to the flour mixture and mix on low speed until dough forms.
3. Place the dough on a floured working surface. Roll into a rectangle abotu 1/2-inch thick. lightly dust the dough with flour as needed to prevent the dough from sticking. Fold the dough in thirds like a letter , and then rotate the dough so the rectangle is in front of you. Repeat the rolling process and folding of the dough. Roll out the dough one more time about 1/2-inch thick. Using a 3-inch round cookie cutter, punch the shortcakes. Place the cakes on a parchment-lined baking sheet. Gather the scrapes, roll into a ball, and roll out to punch more shortcakes. Chill the cakes int he freezer until firm, about 15 minutes.
4. Preheat the oven to 350 degrees. In a small bowl, beat together the egg and 2 teaspoons water. Using a pastry brush, coat the tops of the shortcakes and sprinkle with sugar. Bake until golden brown, about 20-25 minutes.
5. To Make The Strawberry Sauce: In a sauce pan, add the strawberries, sugar, water and lemon juice. Bring to a boil over medium heat. Reduce the heat and let simmer until the strawberries cook down and the juice thickens. Puree in a blender and pour through a sieve. Refrigerate and chill.
6. To Make The Whipped Cream: In a fitted bowl of a standing mixer (or hand mixer), combine the whipping cream, sugar and vanilla extract, and mix until peaks form. Refrigerate the whipped cream.
7. To Prepare The Strawberries: Rinse, stem and cut he strawberries into quarters. Place the berries into a mixing bowl.
8. To Serve: Mix the strawberry sauce into the bowl of cut strawberries, and let sit for 5-10 minutes. Split the baked shortcakes in half, horizontally, to make two pieces:a top and bottom. Place the bottom onto serving plates. Top the shortcake bottoms with a scoop of strawberry mixture, continued by a large dollop of whipping cream. Top the whipping cream with another spoon-full of strawberries and strawberry juice. Sprinkle the shortcake top with powdered sugar and place on top of shortcake. Serve! Recipe Adapted from Brother Cuisine