Strawberry Shortcake Recipe
There’s something so irresistible about a great strawberry shortcake, and this delicious recipe from Barrett at Valleybrink Road is just that. So easy to make, its especially great for serving large groups of people, making it just the thing for a late summer get-together. XXJKE
- Strawberry Shortcake By Valleybrink Road
Strawberry Shortcake By Valleybrink Road
- Servings: 6 people (24 small scones)
- Course: Desserts
- 4 cup 946 ml strawberries stems removed and sliced into quarters
- 1/4 cup 59 ml sugar organic, + 1 tablespoon for whipped cream
- 1 cup 237 ml heavy cream
- 1/2 tsp vanilla extract
- 12 cream scones (recipe follows)
- vanilla ice cream of your choice
Ingredients for the Cream Scones
- 3 cup 710 ml pastry flour organic, plus more for rolling and cutting
- 1/2 cup 118 ml sugar organic, plus more for sprinkling
- 2 tsp baking powder
- 1/2 tsp baking soda
- salt sea salt
- 1 1/2 sticks butter cold, organic, unsalted, cut into small pieces
- 1 1/4 cup 296 ml heavy cream organic, cold, plus more for brushing
- 1/4 tsp vanilla extract pure
Place the sliced strawberries in a bowl and stir in 1/4 cup sugar. In a blender or food processor, blend 1/4 of the strawberry mixture until it is puréed. Add it back into the bowl of strawberries and stir to coat. Let sit for 15 minutes.
In the bowl of an electric mixture, combine 1 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon sugar on medium speed until soft peaks begin to form.
To assemble, place a scone bottom side up on a small plate. Top with vanilla ice cream, strawberries, and whipped cream. Place another scone on top and serve immediately.
Preheat oven to 375 degrees. Sift together flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt in a large bowl. Rub the butter into the mixture with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8-by-10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 3/4 inch thickness, and cut out as many rounds as possible with a floured 1 3/4 inch round cookie cutter. Gather scraps, reroll once, and cut out more rounds (you should have at least 24 rounds).
Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 12 to 15 minutes, rotating sheets halfway through. They will really spread out when they cook and almost looks like muffin tops. Let cool on sheets. Serve at room temperature.