Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 30 min
Total time: 15 min
Yield: 6
Ingredients: Shortcakes:; 2 ½ cups flour; 5 teaspoons baking powder; 4 teaspoons sugar; Pinch of salt; 3 ounces room temperature butter; 2 eggs; ¾ cup heavy cream or whipping cream; ½ teaspoon almond extract; Toasted sliced almonds; Strawberries:; 2 pints strawberries; ¼ cups sugar; 3 tablespoons of liqueur of your choice; Whipped Cream:; Whipped cream:; 1 cup heavy cream; 2 tablespoons powdered sugar

Published on July 10, 2018 | By surleplat |

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Ruby red Louisiana strawberries have been my inspiration for many a dessert, salad, and even cocktails. The combination of chocolate and strawberries is sublime.The Louisiana strawberries appeared at the local farmers markets before Christmas this year. I cannot get enough of these sweet and luscious juicy gems. Here is my favorite recipe for individual strawberry shortcakes.

Shortcakes or oversized scones: I use a 3” biscuit or cookie cutter. You can make them smaller if you wish. You can also “deconstruct” the shortcake and serve the strawberries and cream in a bowl with the shortcake on the side.

- Prep Time
- 30 Minutes
- Cook Time
- 15 Minutes
- Yield
- 6

Ingredients

Shortcakes:
2 ½ cups flour
5 teaspoons baking powder
4 teaspoons sugar
Pinch of salt
3 ounces room temperature butter
2 eggs
¾ cup heavy cream or whipping cream
½ teaspoon almond extract
Toasted sliced almonds
Strawberries:
2 pints strawberries
¼ cups sugar
3 tablespoons of liqueur of your choice
Whipped Cream:
Whipped cream:
1 cup heavy cream
2 tablespoons powdered sugar

Instructions

In a large bowl sift together the flour, baking powder, sugar and salt. Cut softened butter into pieces and add to flour mixture.
Work the butter gently into the mixture with your fingertips until combined and the texture of rough cornmeal. Gently mix eggs and cream in a separate bowl. Add almond extract.
Stir egg cream mixture into flour until it all comes together in a ball. Lightly flour surface and pat scone dough out until it is about ½-inch thick.
The secret is not to overwork the dough. Use a cookie or biscuit cutter to cut out 3” rounds of dough. Place on lightly oiled pan.
Combine 1 egg yolk and ¼ cups water and beat lightly to make an egg wash.
Brush the wash on the top of each scone and then sprinkle with sugar and sliced toasted almonds pressing them lightly into the dough.
Place in a 400 oven and bake for about 10-15 minutes or until golden brown on top.
While the shortcakes are cooking and cooling, you can cut and macerate the fresh strawberries and whip the cream.
Cut fresh strawberries into thick slices allowing at least ½ C per person. Sprinkle with sugar to taste, and your favorite liqueur if you desire, such as Grand Marnier, port, Courvoisier, etc.
Combine 1 cup of heavy cream and 2 TBSP powdered sugar and beat until soft peaks form. TIP: Chill the bowl and the beaters in the freezer for a fluffier whipped cream!
To assemble, slice the cooled shortcakes open. Place the plain side on the plate, spoon strawberries and strawberry juices over the cake. Top with whipped cream and then place the almond shortcake lid on the top. Garnish with a sprig of fresh mint and serve immediately.