by Austin Carter
New Recipe
Course: Dessert Cuisine: American Prep Time:30minutes Cook Time:15minutes Total Time:45 minutes Calories: 1681kcal Author: Austin Carter Servings: 4
– Large mixing bowl – Small Bowl – Fork – Pastry board – Rolling Pin – 3-inch biscuit cutter – Baking sheet – Pastry Brush
– Electric mixer (for whipping cream) – Knife – Spoon
– 2 pints ripe well-rinsed strawberries – ½ cup sugar or more to taste – 4 cups flour – 3 tablespoons sugar – ¼ teaspoon salt – 5 teaspoons baking powder – 1¼ cups butter – 3 cups whipping cream – ¼ teaspoon vanilla extract
– Pick over, hull, and slice strawberries. Crush a quarter of them to release juices, mix with sugar, and set aside. – Preheat the oven to 450°F (230°C). – Sift flour, 3 tablespoons sugar, salt, and baking powder into a large bowl. Rub in ¾ cup butter until crumbly. Add 1¼ cups cream to form a soft dough.
– Knead dough for one minute, roll to ½-inch thickness, and cut into 3-inch rounds. – Grease a baking sheet and place half the rounds on it. Brush with melted butter, top with remaining rounds, and bake for 10-15 minutes until golden. – Remove from oven, split shortcakes, and brush insides with melted butter.
– Knead dough for one minute, roll to ½-inch thickness, and cut into 3-inch rounds. – Grease a baking sheet and place half the rounds on it. Brush with melted butter, top with remaining rounds, and bake for 10-15 minutes until golden. – Remove from oven, split shortcakes, and brush insides with melted butter.