How to Make Strawberry Shortcake
To make the scones, preheat the oven to 375° F (190° C) and place the rack in middle of oven., Get out a large bowl., Whisk together the egg, cream and vanilla extract., Transfer to a lightly floured surface., Bake for about 15 - 20 minutes or until...
Step-by-Step Guide
-
Step 1: To make the scones
Line a cookie sheet with parchment paper.
If you don't have parchment paper, cooking spray will do
-- but it's less reliable. -
Step 2: preheat the oven to 375° F (190° C) and place the rack in middle of oven.
With your whisk in hand, mix together the flour, sugar, baking powder, and salt.
Once combined, move onto the butter.
Be sure to use chilled butter, cutting it into small pieces to incorporate it into the flour mixture with a pastry blender or two knives.
When it's ready, it'll have the consistency of coarse crumbs.
Make sure the butter is thoroughly mixed in! It may take a few minutes to accomplish this
-- be diligent. , Add all of it to the flour mixture
-- when the dough comes together, stop mixing.
Do not be tempted to over mix the dough; that will make it lose its pliability and texture. , Knead the dough gently four or five times to get it going and then work it into a round.
About 7" (18 cm) is good.
To make your individual shortcakes, cut out rounds with a 3" (7 cm) round cookie cutter.
Place them evenly spaced out on the baking sheet.
Brush the tops of the scones with a little cream; this will give them a golden, luscious color. , Insert a toothpick in the center of a scone
-- if it comes out clean, they're ready.
Transfer to a wire rack and let cool.
As the shortbread bakes, keep an eye on it.
It can burn quite easily. , Make pieces of all shapes and sizes
-- don't worry about uniformity. , Then it's time to go to town, crushing them with a potato masher or fork.
Add the remaining sliced strawberries, along with the sugar.
Use more or less sugar, depending on how sweet your berries are.
Some strawberries are a bit unripe and need more sugar to match the flavor of the scone and cream. , Leave them alone and at room temperature for about 30 to 60 minutes.
This softens the berries and gives them a dessert-like quality.
The flavor will come alive at this time, so don't skip this step! , This will help the cream aerate.
Kind of like how a beer is always better in a frosted glass. , This should take about 1 1/2 to 2 minutes.
When the peaks start forming, stop immediately.
If you over beat the mixture, it will lose its form.
If you don't have vanilla and lemon zest, you can make a topping out of 1 cup (250 ml) cold heavy whipping cream and 1-2 tbsps (15-30 g) white sugar.
Orange zest or lime zest can be colorful alternatives to lemon zest as well. , Place the bottom half of the scone (soft side up) on the plate.
It's time to make it beautiful. , Make sure to get both crushed and whole strawberries on all areas, for presentation (even though it'll last about 2 minutes once served!).
Place the top half of the scone on top, like the most delicious sandwich ever.
Almost there! , If there is strawberry juice left over, drizzle a little over the top of the whipped cream or make a pattern on the edge of the plate.
Place a bit of the strawberry mixture to the sides, too
-- everyone likes extra! Serve immediately. -
Step 3: Get out a large bowl.
-
Step 4: Whisk together the egg
-
Step 5: cream and vanilla extract.
-
Step 6: Transfer to a lightly floured surface.
-
Step 7: Bake for about 15 - 20 minutes or until nicely browned.
-
Step 8: and slice the strawberries.
-
Step 9: Place 1/3 of the strawberries in a large bowl.
-
Step 10: Give the strawberries time to macerate.
-
Step 11: Chill an empty bowl and whisk in the freezer for about 15 - 30 minutes.
-
Step 12: Using a mixer
-
Step 13: beat the heavy cream
-
Step 14: vanilla
-
Step 15: and lemon zest until soft peaks form.
-
Step 16: To assemble the strawberry shortcakes
-
Step 17: cut the scones in half.
-
Step 18: Top with strawberries and whipped cream.
-
Step 19: Finish with more whipped cream and a few more strawberries.
Detailed Guide
Line a cookie sheet with parchment paper.
If you don't have parchment paper, cooking spray will do
-- but it's less reliable.
With your whisk in hand, mix together the flour, sugar, baking powder, and salt.
Once combined, move onto the butter.
Be sure to use chilled butter, cutting it into small pieces to incorporate it into the flour mixture with a pastry blender or two knives.
When it's ready, it'll have the consistency of coarse crumbs.
Make sure the butter is thoroughly mixed in! It may take a few minutes to accomplish this
-- be diligent. , Add all of it to the flour mixture
-- when the dough comes together, stop mixing.
Do not be tempted to over mix the dough; that will make it lose its pliability and texture. , Knead the dough gently four or five times to get it going and then work it into a round.
About 7" (18 cm) is good.
To make your individual shortcakes, cut out rounds with a 3" (7 cm) round cookie cutter.
Place them evenly spaced out on the baking sheet.
Brush the tops of the scones with a little cream; this will give them a golden, luscious color. , Insert a toothpick in the center of a scone
-- if it comes out clean, they're ready.
Transfer to a wire rack and let cool.
As the shortbread bakes, keep an eye on it.
It can burn quite easily. , Make pieces of all shapes and sizes
-- don't worry about uniformity. , Then it's time to go to town, crushing them with a potato masher or fork.
Add the remaining sliced strawberries, along with the sugar.
Use more or less sugar, depending on how sweet your berries are.
Some strawberries are a bit unripe and need more sugar to match the flavor of the scone and cream. , Leave them alone and at room temperature for about 30 to 60 minutes.
This softens the berries and gives them a dessert-like quality.
The flavor will come alive at this time, so don't skip this step! , This will help the cream aerate.
Kind of like how a beer is always better in a frosted glass. , This should take about 1 1/2 to 2 minutes.
When the peaks start forming, stop immediately.
If you over beat the mixture, it will lose its form.
If you don't have vanilla and lemon zest, you can make a topping out of 1 cup (250 ml) cold heavy whipping cream and 1-2 tbsps (15-30 g) white sugar.
Orange zest or lime zest can be colorful alternatives to lemon zest as well. , Place the bottom half of the scone (soft side up) on the plate.
It's time to make it beautiful. , Make sure to get both crushed and whole strawberries on all areas, for presentation (even though it'll last about 2 minutes once served!).
Place the top half of the scone on top, like the most delicious sandwich ever.
Almost there! , If there is strawberry juice left over, drizzle a little over the top of the whipped cream or make a pattern on the edge of the plate.
Place a bit of the strawberry mixture to the sides, too
-- everyone likes extra! Serve immediately.
About the Author
Zachary Baker
Dedicated to helping readers learn new skills in creative arts and beyond.
Rate This Guide
How helpful was this guide? Click to rate: