RCI-BR.004.0506.001

Strawberry Shortcake with Fresh Sauce

.

vegetarian
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate

Ingredients

Method

1
Preheat the oven to 400°F. Combine all-purpose flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
2
Cut cold whipping cream into the flour mixture using a pastry cutter or fingertips until the mixture resembles coarse breadcrumbs.
3
Form a soft dough by gently gathering the mixture together. Do not overwork; the dough should be slightly shaggy.
4
Pat the dough out on a floured surface to about 3/4-inch thickness. Cut into 4 rounds using a 3-inch biscuit cutter or glass.
5
Place shortcake rounds on a baking sheet. Bake for 15-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
18 minutes
6
Remove shortcakes from the oven and let cool for 5 minutes on the baking sheet, then transfer to a wire rack.
7
Prepare the fresh strawberry sauce by mashing the stemmed and halved California strawberries in a bowl. Sweeten with sugar to taste and let sit for 5 minutes to release juices.
8
Whip the 1 1/2 cups whipping cream until soft peaks form. Sweeten with sugar to taste and continue whipping until stiff peaks form.
9
Split each warm shortcake in half horizontally. Arrange the bottom halves on serving plates.
10
Layer each shortcake bottom with a spoonful of whipped cream, fresh sliced strawberries, and a spoonful of the fresh strawberry sauce.
11
Top with the shortcake upper half. Spoon additional whipped cream, sliced strawberries, and sauce around and on top of each shortcake.
12
Garnish with mint sprigs and serve immediately while shortcakes are still slightly warm.

What Makes This Variant Distinct

  • Original variant

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