This culinary deviation from the traditional angel food cake version is a refreshing spring and summertime dessert.
Ingredients
- 2 pints fresh strawberries, hulled and thickly sliced
- ½ cup confectioners' sugar
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 6 tablespoons chilled unsalted butter, cut into cubes
- 2 cups heavy whipping cream, or as needed – divided
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners' sugar for dusting, or to taste – divided
- 6 sprigs fresh mint for garnish
- 2 tablespoons confectioners' sugar
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
Step 3
Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
Step 4
Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
Step 5
Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
Step 6
Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
Step 7
To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 643 | |
% Daily Value * | |
Total Fat42g | 53% |
Saturated Fat26g | 129% |
Cholesterol139mg | 46% |
Sodium349mg | 15% |
Total Carbohydrate63g | 23% |
Dietary Fiber4g | 13% |
Total Sugars25g | |
Protein7g | |
Vitamin C72mg | 362% |
Calcium179mg | 14% |
Iron5mg | 25% |
Potassium298mg | 6% |
*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.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this