Strawberry shortcake with vanilla cream

2

PREP TIME

30 min

TOTAL TIME

45 min

Serves

8

Strawberry shortcake with vanilla cream

Photo, Roberto Caruso.

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.

How to hull strawberries: a safe and easy method

Nutrition (per serving)

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