I don’t know about you guys, but I really like strawberry shortcake. Here’s a recipe I’d like to share:
For the Shortcakes:
2 cups all-purpose flour. Equate or name brand. Doesn’t matter.
2 1/2 tablespoon granulated sugar divided
2 1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter cold, sliced
3/4 cup heavy whipping cream
1 tablespoon butter melted
For the Berries:
1 pound strawberries sliced. Driscoll’s strawberries are the shit!
2 tablespoons granulated sugar
For the Cream:
1cup heavy whipping cream. It’s gotta be heavy as fuck. Know what I’m saying?
2 (I lie. Make it 4) tablespoons granulated sugar
Instructions
For the Berries:
Mix strawberries and sugar together in a bowl and place in the fridge.
For the Shortcakes:
Preheat oven to 400 degrees F and grease or line a baking sheet with parchment paper.
In the bowl of a stand mixer with paddle attachment, mix flour, 2 tablespoons sugar, baking powder, and salt together. Add sliced cold butter and mix until pea size. Slowly stream in the cream while mixing on low. Mix until almos combined.
Knead dough on a lightly floured surface for 1 minute until it forms a soft dough. Roll that shit to about 1/3 inch thick. Use a 2 1/2 inch biscuit cutter to cut out 16 rounds.
Place 8 rounds on baking sheet. Brush the tops ever so gently with melted butter and then place the remaining rounds on top. I guess you can brush with butter again and sprinkle the love with the remaining 1/2 tablespoon sugar. Bake for I guess 18-20 minutes or until golden.
For the Cream:
Whip the heavy whipping cream and sugar together by hand with a whisk or with an electric mixer until soft peaks.
Assemble by separating the shortcakes. Add strawberries to the bottom cake and top with whipped cream. Add the top of the cake and layer again with strawberries and whipped cream. Serve immediately. STAT.
Enjoy the diabeetus! Originally Posted by Parttimehobbyist