Strawberry Shortcake



Egg Wash:


Whipped Cream:

  1. Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.  Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs.  
  3. In a small bowl, whisk together the egg, cream and vanilla extract.  Add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
  4. Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick. With a 3 inch round cookie cutter, cut out rounds and place the biscuits on the baking sheet.  Make an egg wash of one lightly-beaten egg mixed with 1 tablespoon heavy cream and brush the tops of the biscuits with this mixture.
  5. Bake in preheated oven for 15 - 20 minutes or until golden brown. Transfer to a wire rack to cool.
  6. For the filling, wash and slice strawberries. Place one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries and sugar to the bowl. Set aside at room temperature for about 30 to 60 minutes.
  7. For the whipped cream, In a large mixing bowl place the whipping cream, vanilla extract, and sugar; stir to combine.  Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.  When chilled, beat the mixture until stiff peaks form.
  8. To serve, cut the scones in half and place the bottom half of the scone on a plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the biscuit. Enjoy!

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