Strawberry Shortcake
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 3:51pm

Ingredients




Cream Scones:
2 cups all-purpose flour
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
1 teaspoon pure vanilla extract
1/2 cup whipping cream
Egg wash:
1 large egg, lightly beaten
1 tablespoon cream
Strawberry filling:
2 pounds fresh strawberries, sliced
1/4 cup sugar
Topping:
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
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.