Strawberry Shortcake

Ingredients

1/4 cup sugar
2 teaspoons baking powder
1/8 teaspoon salt
cup cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
Egg wash:
1 large egg, lightly beaten
1 tablespoon cream
2 pounds fresh strawberries, sliced
1/4 cup sugar
Topping:
1 tablespoon sugar

Preparation

1
Scones: Preheat oven to 400 degrees F and place rack in middle of oven. Line a cookie sheet with parchment paper.
2
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Blend the butter pieces into the flour mixture until the texture is like coarse crumbs.
3
Whisk together the egg, cream and vanilla and add to the flour mixture. Mix just until the dough comes together, taking care to not over mix.
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 1 inch thick. With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
5
In a small bowl, lightly beat one egg and 1 tablespoon of cream, then brush the tops of the scones with the egg wash.
6
Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.
7
Filling: Wash and slice the strawberries. Place them in a large bowl, add the sugar and set aside at room temperature. Allow them to macerate for about 30 to 60 minutes.
8
For whipped cream: In a large mixing bowl place the whipping cream, vanilla, and sugar and whip until stiff peaks form.
9
To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. Drizzle any remaining juice over the top of the scone. Serve immediately.

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Yield:

8 servings

Added:

December 10, 2009

Creator:

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