25 June, 2014

STRAWBERRY SHORTCAKE

Our original plan last Sunday had been to spend the entire day at the zoo, but when one of Peter's co-workers from last summer texted him to see if we were up for a barbecue in their garden, we delayed the zoo trip.

And it's strawberry season! We brought along Peter's requested dessert-- strawberry shortcake. While this recipe is nothing fancy, it is forgiving, which I appreciated because I don't have a kitchen scale here and as I mentioned before, I forgot to bring along measuring cups when we moved. I eyeballed all the measurements and thankfully it turned out just fine.

This recipe isn't gluten-free, so we were sure to bring along a stash of these for the littles.



Strawberry Shortcake via Joy of Baking

2 cups (260 grams) all-purpose flour (I used organic, unbleached)
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams) cold, unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (120 ml) cream or milk

Preheat oven to 375ºF/190ºC. 

In large bowl mix flour, sugar, baking powder, and salt. Cut in cold butter using pastry blender or your fingers. The mixture should resemble coarse crumbs.

Whisk together egg, cream, and vanilla and add to flour mixture, mixing just until dough comes together. Do not over mix.

Transfer to lightly floured surface and knead several times. At this point you can either pat the dough into a 7-inch round circle to make individual scones or, like I did, transfer to a parchment-lined cake pan.

For scones: cut out rounds using cookie cutter (about 3"), and place on lined cookie sheet. Brush tops with cream and bake for 15-17 minutes.

For cake: transfer dough to lined cake pan, shape to level,  and bake for 20-25 minutes.

When cooled, serve with sliced strawberries, ice cream, and homemade whipped cream.

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