Brown Sugar Strawberry Shortcakes
Brown Sugar Strawberry Shortcakes
These individual shortcakes look beautifully crystallized when you sprinkle them with raw brown sugar. Best of all, they can be stored for up to two days, so they're the perfect make-ahead solution for a dinner-party dessert.
Prep time:
Cook time:
Yield:
Serving size: 8
Calories per serving: 308
Ingredients:
Cook time:
Yield:
Serving size: 8
Calories per serving: 308
3 1/2 cupsall-purpose flour, plus more for dusting
1/3 cup granulated sugar
4 teaspoons baking powder
1 teaspoon fine sea salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1 cup heavy cream, plus more for brushing
1/2 cup whole milk
turbinado or raw brown sugar, for sprinkling
2 pints strawberries, hulled and sliced lengthwise
1 tablespoon granulated sugar, or to taste
whipped cream, for serving
Directions:
For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
The shortcakes can be stored in an airtight container for up to 2 days.
Source: foodnetwork.com
In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
The shortcakes can be stored in an airtight container for up to 2 days.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
