Behold the essential strawberry shortcake
This dessert is almost perfect, but adding fresh scones takes it to another level
This dessert is the epitome of summer.
The simple combination of fresh, juicy strawberries with softly whipped cream is already almostperfect, but adding fresh scones takes it into the stratosphere of unforgettable.
Use this recipe all summer long, subbing in raspberries, blueberries and peaches as they come into season.
Essential Strawberry Shortcake
3 Star Tested
Scones:
2 cups (500 mL) all-purpose flour 3 tbsp (45 mL) granulated sugar 1 tbsp (15 mL) baking powder 1/2 tsp (2 mL) table salt 1/3 cup (80 mL) unsalted butter, frozen 1 cup (250 mL) 35% whipping cream
Berries:
4 to 5 cups (1 L to 1.25 L) strawberries, hulled 3 to 5 tbsp (45 mL to 75 mL) granulated sugar 3/4 cup (185 mL) 35% whipping cream 1 tbsp (15 mL) granulated sugar Preheat oven to 400 F (200 C). Line a large baking sheet with parchment paper.
To make shortcakes, in a large bowl, combine flour, sugar, baking powder and salt. Grate frozen butter (using a large-holed cheese grater) into flour mixture, stirring occasionally and gently to coat each strand of butter with flour mixture. Add cream and stir until combined.
Transfer dough to a lightly floured counter and knead once or twice just to combine everything. Roll out to 1-inch (2.5-cm) thickness. Cut into rounds using a 3 to 3- 1⁄2- inch cookie cutter.
Transfer to prepared sheet, gathering and re-rolling scraps. Bake 20 to 25 minutes or until tops are lightly browned. Leave on pan to cool 10 minutes then transfer to a rack to cool completely.
To make berry filling, thickly slice berries. In a large bowl, combine berries with sugar (add less sugar for very sweet berries, more if berries are a bit tart). Stir well and let stand, covered at room temperature, for at least an hour and as much as four hours.
To make whipped cream, just before serving, whip cream and sugar together in a large bowl using an electric mixer on high until cream holds soft peaks.
To serve, split shortcakes in half then spoon strawberries and juices over bottom half. Top berries with a generous dollop of cream then cover gently with the shortcake top.
Makes 6 servings. Claire Tansey is a chef, teacher and food expert. Her first cookbook, Uncomplicated, will be published in September 2018 by Penguin Random House. Reach her Facebook.com/clairesrecipes and @tanseyclaire.