These cakes are light and moist but still a bit heavier than a sponge-style cake.
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Strawberry Shortcakes
- 2 ½ cups (625 mL) allpurpose flour
- 1/4 cup (60 mL) packed light brown sugar
- 1 tbsp (15 mL) baking powder
- 1 tsp (5 mL) grated orange zest
- 1/4 tsp (1 mL) salt
- 3/4 cup (175 mL) butter, cubed
- 1 cup (250 mL) milk (approx.)
- 2 cups (500 mL) whole hulled fresh strawberries, crushed
- Small fresh whole strawberries
- Fresh mint leaves
Vanilla Whipped Cream
- 1 ¼ cups (310 mL) heavy or whipping (35%) cream
- 2 tbsp (30 mL) packed light brown sugar
- 1 tsp (5 mL) vanilla
Instructions
- In a large bowl, combine flour, brown sugar, baking powder, orange zest and salt. Using pastry blender or fingertips, cut in butter until mixture resembles coarse crumbs. Add milk all at once, stirring with fork to make soft, slightly sticky dough.
- On lightly floured surface, knead dough gently about 10 times to bring dough together. Pat dough into 1/2-inch (1 cm) thick round. Using floured 3-inch (7.5 cm) round cookie cutter, cut out rounds. Place on parchment paper lined baking sheet. Gather scraps, pat out again and cut to make a total of 12 rounds.
- Lightly brush tops of biscuits with some more milk. Bake in 425°F (220°C) oven for about 12 minutes or until bottom is golden. Let cool to room temperature. Cut each biscuit in half crosswise.
- Vanilla Whipped Cream: Meanwhile, in a bowl, whip cream, brown sugar and vanilla to smooth, stiff peaks; set aside. Spoon crushed strawberries over bottom halves of each biscuit. Dollop with whipped cream and top with remaining biscuit halves. Garnish tops with more cream, small strawberry and mint leaves.
- Serves 12
Notes
- Make ahead: Just cover the assembled shortcakes and refrigerate for up to 1 day. Let them come to room temperature before eating.
- Tip: Crush strawberries using a potato masher in a shallow dish in a single layer. Drizzle the juice onto the shortcakes before spooning crushed berries onto bottom layer.
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