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Strawberry shortcake with vanilla cream

12

  • Prep Time30 mins
  • Total Time45 mins
  • Makes8 servings
Strawberry shortcake with vanilla cream

Photo, Roberto Caruso.

Chatelaine Triple Tested

Ingredients

  • 2 cups all-purpose flour

  • 2 tbsp granulated sugar

  • 3 tsp baking powder

  • 1/4 tsp salt

  • lemon zest

  • 1/2 cup cold unsalted butter, cut into small cubes

  • 3/4 cup 10% cream, plus 1 tbsp for brushing

  • 2 tsp coarse sugar

  • 1 vanilla bean

  • 1 cup 35% cream

  • 1 to 3 tbsp granulated sugar

  • 454 g strawberries, sliced

Instructions

  • PREHEAT oven to 425F. Line a baking sheet with parchment paper. Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended.

  • MIX in butter, using your fingers, until mixture forms coarse crumbs.

  • GRADUALLY stir in 3/4 cup 10% cream, just until dough can be formed into a ball.

  • DIVIDE into 8 equal wedges on a lightly floured counter.

  • GENTLY pat each into a circle about 2 1/4 in. wide and 3/4 in. thick. Arrange biscuits on prepared sheet at least 1 in. apart.

  • BRUSH with 1 tbsp 10% cream. Sprinkle with coarse sugar. Bake in centre of oven until lightly golden, 12 to 14 min. Cool on a rack.

  • USE a sharp paring knife to slice vanilla bean in half lengthwise. Scrape out vanilla seeds. Whip 35% cream, using an electric mixer on medium, until firm peaks form when beaters are lifted. Beat in vanilla seeds and 1 to 3 tbsp sugar.

  • CUT cooled shortcakes in half horizontally and layer with cream and sliced strawberries.


Nutrition (per serving)

Calories 391, Protein 6g, Carbohydrates 35g, Fat 25g, Fibre 2g, Sodium 209mg.
Good source of vitamin C.

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