Strawberry Shortcake - CD Recipes -
Cooking District Recipes

Strawberry Shortcake

Categories: Cakes, Desserts, Fruits
8 serving
Step 1
24 oz • Fresh strawberries • hulled, quartered
1/4 cup • Sugar
2 cup • Heavy cream
1 tsp • Vanilla extract
Hull and quarter strawberries and set aside.

an electric mixer, whip heavy cream and vanilla extract on high speed until soft peaks form.

While beating, add sugar in gradually until stiff peaks form. Be careful not over beat. Keep in refrigerator until ready to assemble shortcakes.
Step 2
13 tbsp • Unsalted butter • cut into small pieces
3 1/2 cup • All purpose flour
1/2 cup • Sugar
1 tbsp • Baking powder
1/4 tsp • Salt
1 3/4 cup • Heavy cream
Preheat oven to 375F. Generously butter 3 (8-inch) round cake pans and set aside.

Using a food processor - combine the flour, sugar, baking powder, baking soda and salt. Add in the butter and pulse in food processor until the mix resembles course crumbs.

Gradually add heavy cream and pulse in food processor (stir with a fork when needed to distribute cream)

(ALTERNATIVE TO FOOD PROCESSOR - Mix the above listed ingredients together in a large bowl and cut in butter with a pastry blender or 2 knives. Stir cream into bowl with a fork until just moistened. Be sure not to over mix.

Gather dough into a large ball (if using food processor, first transfer mixture into large bowl) and gently knead on a lightly floured surface, just until smooth (about 5 turns).

Divide the dough into 3 equal portions. With your hands, press each piece of dough into the prepared cake pans. Make it as smooth as possible and spread dough to the edges.

Bake the cakes for about 25 minutes or until the top is golden. Let cakes cool in pans on a wire rack for 5 minutes. After 5 minutes, turn cakes out onto the wire rack to cool completely.
Step 3
Place first cake layer on plate. Spoon about 1/3 of the quartered strawberries in a single layer. Top them with about 1/3 of the whipped cream and spreading evenly.

Top with second cake layer and then repeat with 1/3 quartered strawberries and 1/3 whipped cream.

Top with final cake layer and spread the remaining whipped cream evenly, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound.

Ready to serve immediately.


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