Receta Strawberry Shortcake
Strawberry Shortcake
Along Lemon Icebox Pie, I think Strawberry Shortcake is the one of the ultimate desserts for this time of year. This recipe in particular makes me a happy guy! I love the combination of the tartness and sweetness of the strawberries; the smooth whipped cream; and the warm, crumbly, buttered biscuit. I’m not sure how you can top this treat for a summertime dessert.
Nowadays, you can find strawberries all year-round, but always look for berries that are bright red and fragrant. They always yield the most flavor. As the adage goes, you eat with your eyes first and this dessert makes a wonderful presentation. Enjoy your summer with this fantastic sweet treat.
Strawberry Shortcake
Ingredients
For the biscuits:
- 1 3/4 cups unbleached all-purpose flour
- 1 tbsp baking powder
- 2 tbsp sugar
- 1/2 tsp salt
- 6 tbsp unsalted butter, cubed and very cold
- 3/4 cup half and half
- Mint leaves, for garnish
- 1 tbsp unsalted butter, melted
- For the strawberries:
- 1 pint fresh strawberries, trimmed and sliced
- 1/4 cup sugar
- For the whipped cream
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
(Adapted from New Basics Cookbook)
For the strawberries:
Mix sliced strawberries with sugar. Set aside and let them sit at room temperature for 1 hour, stirring occasionally.
For the whipped cream:
In a small bowl, whip together cream, sugar, and vanilla with an electric mixer until thick but soft. Cover and refrigerate for 30 minutes.
For the biscuits:
1. Preheat oven to 450 degrees.
2. In the bowl of a food processor, add the dry ingredients and pulse to mix. Add very cold butter and pulse several times until mixture resembles course crumbs.
3. In another bowl, mix flour mixture and half and half until it comes together in a ball. Transfer dough to a floured surface and knead for 30 seconds.
4. Pat dough into a 3/4 inch thick circle. With a 2 3/4 inch cookie cutter, cut 6 biscuits.
5. Place biscuits 1 inch apart on a baking sheet. Bake for 13-15 minutes or until puffed and golden.
To assemble:
1. With a sharp serrated knife, halve warm biscuits.
2. Brush bottom with melted butter.
3. Spoon strawberries with their juices on each biscuit bottom. Top with a dollop of whipped cream.
4. Cover with biscuit top at an angle and garnish with fresh mint leaves
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http://www.southernboydishes.com/2013/05/30/strawberry-shortcake/
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