Strawberry Shortcake

 

Continuing on my recipe theme, and in concert with the fact that summer is here, I’m going to share a new recipe for strawberry shortcake that I tried, with great success, last weekend.

 

 

 

Strawberry Shortcake (from Sarabeth Levine)

1 ½ cups all purpose flour

½ cup sugar, divided

1 ½ tsp baking powder

1 tsp orange zest

5 tbs unsalted butter, chilled, cut into ½ in pieces

¾ cup heavy cream

1 tbs softened butter

1 tbs sugar

2 pints strawberries, sliced

½ tsp vanilla extract

Whipped cream

Preheat the oven to 375 degrees.  Stir flour, ¼ cup sugar, and baking powder together.  Cut in zest and butter with a pastry cutter.  Stir in the cream.  Knead dough.  Roll out to ¾ inch thickness. Cut 8 cakes using 2 ¼ inch biscuit cutter.  Place on a sheet pan covered with parchment paper.  Cover tops with the softened butter and sprinkle with sugar.  Bake 18-20 minutes.  Cool.   Meanwhile, mix strawberries with ¼ sugar and the vanilla.   Let them rest for at least an hour (so flavors can blend).  To serve, slice cake in two, cover the bottom half with whipped cream and berry mixture, then top with second half of cake.

[image error]These were so amazingly good.  Particularly the little “cakes”  which resemble scones in texture.  Truly the perfect ending for a summer meal.

What’s your favorite summertime dessert?

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