Strawberry shortcake with vanilla cream
By Chatelaine2
PREP TIME
30 min
TOTAL TIME
45 min
Serves
8
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
