For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I’m hoping Armand Cianfoni would approve.
Ingredients
- ¼ cup butter
- 2 cups self-rising flour
- ¼ cup white sugar, plus more for topping
- ½ cup milk
- ¼ cup heavy whipping cream, plus more for brushing
- 4 pints fresh strawberries, hulled and quartered
- ½ cup white sugar
- ¾ cup heavy whipping cream
- 3 drops vanilla extract
- 1 tablespoon white sugar
Directions
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Step 2
Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
Step 3
Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
Step 4
Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
Step 5
Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
Step 6
Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
Step 7
Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Chef’s Notes:
This recipe makes 6 large or 8 normal strawberry shortcakes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 408 | |
% Daily Value * | |
Total Fat18g | 23% |
Saturated Fat11g | 54% |
Cholesterol57mg | 19% |
Sodium457mg | 20% |
Total Carbohydrate59g | 21% |
Dietary Fiber4g | 16% |
Total Sugars30g | |
Protein6g | |
Vitamin C105mg | 526% |
Calcium173mg | 13% |
Iron2mg | 12% |
Potassium360mg | 8% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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