[TopBan]
[MidBan]
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
Visit my website: http://bit.ly/EWBWebsite
FOLLOW ME ON TUMBLR http://bit.ly/EWBTumblr
LIKE ME ON FACEBOOK http://on.fb.me/14JXtvo
FOLLOW ME ON INSTAGRAM http://bit.ly/16QuyH2
FOLLOW ME ON TWITTER http://bit.ly/TZ6QVA
FOLLOW ME ON PINTEREST http://bit.ly/WBefLa
WATCH MY TUTORIAL ON HOW TO GROW STRAWBERRIES! http://bit.ly/GrowStrawIBG
WATCH MORE SPRING RECIPES!
Foolproof Madeleines http://bit.ly/MadeleinesEWB
Lemon Pound Cake Recipe http://bit.ly/EWBLemonPoundCake
Raspberry Cheesecake http://bit.ly/EWBCheesecake
Strawberry Shortcake Cupcakes http://bit.ly/1xTpVrq
Carrot Cake Cupcakes http://bit.ly/1bBiRvk
Key Lime Cups http://bit.ly/KeyLimeEWB
Spring Lamb Stew http://bit.ly/LambStewEWB
Blueberry Waffles http://bit.ly/EWBWaffles
Foolproof French Macarons http://bit.ly/1qUuoup
Chocolate Pot de Creme http://bit.ly/1CSxSR4
Strawberry Ice Cream Baskets http://bit.ly/1zJttCc
Creme Brulee http://bit.ly/EWBCreme
Tiramisu http://bit.ly/EWBTiri
Elegant French Toast http://bit.ly/FrenchToastEWB
Coffee Cake http://bit.ly/CrumbCakeEWB
Foolproof Crepes http://bit.ly/1sXywZS
Foolproof Tiramisu http://bit.ly/1ytO2hW
BETH’S NO-FUSS STRAWBERRY SHORTCAKES
Serves 6
FOR SHORTCAKES:
1 1/4 cups (150 g) flour
2 tablespoon (25 g) white sugar
½ teaspoon (2.5 ml) salt
1 tbsp (15 ml) baking powder
8 tablespoons (120 g) cold butter, diced into cubes
2/3 cup (160 ml) heavy cream
1 egg
Raw, turbinado sugar for tops
FOR STRAWBERRIES:
2 ½ cups (375g) fresh strawberries, quartered
2 tsp sugar
WHIPPED CREAM:
2 cups heavy cream
2 tbsp (13 g) powdered sugar
1 tsp (5 ml) vanilla
METHOD:
Preheat oven to 400F/200C.
In a large bowl add flour, sugar, salt, baking powder, and whisk until combined. Then add butter working it into the flour with your hands, creating a coarse meal.
In a smaller bowl whisk together the egg and the cream until combined.
Make a small well in the center of the flour mixture. Pour cream mixture into the well and work dough together with a fork until combined. Do not over mix. Allow dough to rest 5 mins to activate baking powder.
Scoop out dough with an ice cream scooper placing 6 mounds on a parchment lined cookie sheet. Top each mound with a sprinkle of Turbinado sugar (or plain white sugar)
Bake for 12-13 mins until golden brown and set.
Meanwhile toss the strawberries together with the sugar. Keep refrigerated until ready to use.
To make cream place all ingredients in a bowl fitted with an electric mixer whip until soft peaks form.
To assemble. Slice the top 1/3 of shortcake off, set aside. Lay a layer of whipped cream on the base of the short cake, top with a scoop of strawberries, then place top of shortcake on top, Garnish with another small dollop of cream, and a sprig of mint of another whole strawberry.
[BotBan]