BROWN SUGAR STRAWBERRY SHORTCAKES
Provided by Virginia Willis
Categories dessert
Time 40m
Yield 8 to 10 shortcakes
Number Of Ingredients 11
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
- In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
- Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
- For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
- To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
- The shortcakes can be stored in an airtight container for up to 2 days.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
princess
[email protected]I've never made shortcakes before, but this recipe was easy to follow and the results were amazing. I will definitely be making these again.
Juwel Abul
[email protected]These shortcakes were a bit time-consuming to make, but they were definitely worth it. They were so delicious!
AIMTIN BLOG 2
[email protected]I'm not sure what I did wrong, but my shortcakes turned out really dense. They were still tasty, but they weren't as light and fluffy as I was hoping.
rohan rifon
[email protected]Overall, I thought these shortcakes were just okay. I wouldn't go out of my way to make them again.
sylvanus gambo
[email protected]The biscuits were a bit dry. I think I would add a bit more butter to the dough next time.
Baban Mundi
[email protected]These shortcakes were a bit too sweet for my taste. I would probably cut the amount of sugar in the glaze in half next time.
Supa Nova
[email protected]I added a bit of lemon zest to the biscuit dough, and it really brightened up the flavor. I would definitely recommend trying this.
Morris Bailey
[email protected]I used frozen strawberries for this recipe, and they worked just fine. The shortcakes were still delicious.
Mukit Khan
[email protected]These shortcakes were so easy to make, and they turned out so delicious. I'll definitely be making them again.
Algoni Adum Mumin
[email protected]I was a bit skeptical about the brown sugar glaze, but it turned out to be amazing! It really complemented the strawberries and biscuits.
Michael Hyuha
[email protected]I've made these shortcakes a few times now, and they're always a crowd-pleaser. The biscuits are light and fluffy, and the strawberries and brown sugar glaze are the perfect combination of sweet and tart.
Faisal HumaYan
[email protected]These shortcakes were a hit! The strawberries were perfectly ripe and sweet, and the brown sugar glaze was the perfect finishing touch.