Thursday, September 08, 2011

Strawberry Shortcake

Since there are still so many nice strawberries around, I decided to make this classic American dessert. Strawberry shortcake is the combination of biscuit, fresh strawberries and cream. This no fuss dessert is great for summer when strawberries are at its peak. You can actually use any type of fruits or berries for your shortcake but the most popular one is the strawberry.

Ingredients:
Recipe source: My Kitchen Snippets

2 cups flour
3 tbsp sugar
2 tsp baking powder
6 tbsp cold unsalted butter – cut into cubes
¼ tsp salt
1 egg
1 tsp vanilla
½ cup milk




Filling and topping:

1 ½ pound fresh strawberries
3 tbsp sugar – more if you like it sweeter
1 cup (240 ml) cold heavy whipping cream
1 - 2 tablespoons powder sugar



1. Pre-heat the oven to 375 degree F. Line a baking sheet with parchment paper and set it aside.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Rub the cold butter into the flour mixture with your fingers until it resembles coarse bread crumbs.
3. Whisk together the egg, milk and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
4. Transfer to a lightly floured surface and knead the dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet.
5. Brush the tops of the scones with a little bit of milk. 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 to cool.
6. Filling: Wash, hull, and slice the strawberries. Sliced it and add in the sugar. Set aside to macerate at room temperature for about 30 to 60 minutes.
7. Whipped Cream: Chill the bowl in the freezer for 10 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.
8. To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a plate. Spread some whipped cream on, top it with some strawberries. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. Serve immediately.

15 comments:

Janine said...

love the strawberries and scones idea!

wendyywy @ Table for 2..... or more said...

So cute.
Looks like the hat of the cartoon itself :)
The popular version here is the Jap styled one.
I do hope to try making the American version one day.

Linda said...

It look so beautiful n certainly delicious! I tried scone once but failed, didnt raise, probably overmix. By the way, can I ask a silly question, is heavy cream same as thickened cream? I try to find in Australia, what they present on the shelf is pure or thickened cream?! So I confused?! Can we use normal pure cream to whip instead heavy?
Thanks.

Elin said...

Too beautiful to eat them :) and mouthwatering too!

Shereen said...

So pretty!Sam boy would lick the cream off first...hahaha...and i think so will all of us!!!

Ah Tze said...

How the shortcake taste like? You mean is like a biscuit? Thanks

Sonia (Nasi Lemak Lover) said...

never taste shortcake before, must be very tasty. After finished mooncakes project, will consider to make this ^^

Anncoo said...

I love shortcake with berries. Bookmarked! Thanks for sharing :)

My Little Space said...

I will have to eat this with my eyes close. Just imagine the cream, strawberries adn shortbread blending in my mouth slowly. Errr.... sounds so tempting, isn't it!
Hope you're enjoying your day.
Kristy

~~louise~~ said...

You still have strawberries? I haven't seen any here in central PA for weeks. I must have missed them!!!

Those strawberries look so "purty" sitting on that bed of goodness.


Thanks for sharing, Gert...No flooding by me, how about you? I was suppose to go to the Mushroom Festival @ Kennett Square this weekend. I don't think so now...

My Asian Kitchen said...

this strawberry shortcake is so pretty!! yes..strawberry is so cheap now..just bought 2 lbs at BJ's for $3.99..Mishu refused to eat now but when we was at Cameron's she keep asking for strawberry...

Honey Bee Sweets said...

I wish I am still CA where berries are so bountiful! Love your strawberry shortcake, truly a nice display of summer desert...although fall is here, heehee! Btw, have a wonderful mid autumn festival Gert! 

ICook4Fun said...

Janine, thanks

Wendy, thank you. The Japanese version is more cake like, right?

Linda, yes you should not over mix the dough or else it will be dense. About the cream over here it is called heavy cream. Is is used to thickens sauce and also for whipping. Not sure about Australia so I can't advise you on that. Sorry.

Elin, thanks

Shereen, Carlos pun suka the cream.

Ah Tze, the outside is crispy and the inside is soft.

Sonia, try it one day and I am pretty sure you kids will like it. Yea mooncake frestival is next week and I am sure you will be busy baking.

ICook4Fun said...

Ann, you are welcome.

Kristy, ha ha it is good :)

Louise, there are still plenty of strawberries at the supermarket here. We are ok here but there were plenty of floods everywhere. Oh yea Mushroom festival is this week. I think Chef Jose Garcais will be here to do some demo. Give me a shoutout if you are around this area. Maybe we can meet up :)

Lesley, over here I can get 1 pound for $1.50. I thought of going to get more today. I am sure mishu is going to ask for rambutan and durian from you now that she is back here :)

Bee bee, yea CA stawberries are the BEST. Pick right from the farm. I will go to the nearby farm and get some when I was living there. I really miss that. The one here is not as good. Some even have green spots and not sweet. Happy Autumn Festival to you and your family too.

~~louise~~ said...

What a GREAT idea that would have been but I've decided against going. There are so many roads closed even I-80 is having problems. I'm not a happy camper. Thanks anyway, perhaps next year!!!

P.S. I so wanted to go to The Mushroom Cap to try Kathi's Snack N Shrooms!