1.
To Make The Shortcakes: Sift the flour, sugar baking powder and salt. Chop the butter into small pieces. In a bowl of a standing mixer, add the flour mixture and butter. Chill in the freezer for 10 minutes. Using the paddle attachment, mix on low speed until butter is the size of a peas.
2.
In a separate bowl, whisk together the heavy cream and egg. Add the cream-egg mixture to the flour mixture and mix on low speed until dough forms.
3.
Place the dough on a floured working surface. Roll into a rectangle abotu 1/2-inch thick. lightly dust the dough with flour as needed to prevent the dough from sticking. Fold the dough in thirds like a letter , and then rotate the dough so the rectangle is in front of you. Repeat the rolling process and folding of the dough. Roll out the dough one more time about 1/2-inch thick. Using a 3-inch round cookie cutter, punch the shortcakes. Place the cakes on a parchment-lined baking sheet. Gather the scrapes, roll into a ball, and roll out to punch more shortcakes. Chill the cakes int he freezer until firm, about 15 minutes.
4.
Preheat the oven to 350 degrees. In a small bowl, beat together the egg and 2 teaspoons water. Using a pastry brush, coat the tops of the shortcakes and sprinkle with sugar. Bake until golden brown, about 20-25 minutes.
5.
To Make The Strawberry Sauce: In a sauce pan, add the strawberries, sugar, water and lemon juice. Bring to a boil over medium heat. Reduce the heat and let simmer until the strawberries cook down and the juice thickens. Puree in a blender and pour through a sieve. Refrigerate and chill.
6.
To Make The Whipped Cream: In a fitted bowl of a standing mixer (or hand mixer), combine the whipping cream, sugar and vanilla extract, and mix until peaks form. Refrigerate the whipped cream.
7.
To Prepare The Strawberries: Rinse, stem and cut he strawberries into quarters. Place the berries into a mixing bowl.
8.
To Serve: Mix the strawberry sauce into the bowl of cut strawberries, and let sit for 5-10 minutes. Split the baked shortcakes in half, horizontally, to make two pieces:a top and bottom. Place the bottom onto serving plates. Top the shortcake bottoms with a scoop of strawberry mixture, continued by a large dollop of whipping cream. Top the whipping cream with another spoon-full of strawberries and strawberry juice. Sprinkle the shortcake top with powdered sugar and place on top of shortcake. Serve! Recipe Adapted from Brother Cuisine
1.To Make The Shortcakes: Sift the flour, sugar baking powder and salt. Chop the butter into small pieces. In a bowl of a standing mixer, add the flour mixture and butter. Chill in the freezer for 10 minutes. Using the paddle attachment, mix on low speed until butter is the size of a peas.2.In a separate bowl, whisk together the heavy cream and egg. Add the cream-egg mixture to the flour mixture and mix on low speed until dough forms.3.Place the dough on a floured working surface. Roll into a rectangle abotu 1/2-inch thick. lightly dust the dough with flour as needed to prevent the dough from sticking. Fold the dough in thirds like a letter , and then rotate the dough so the rectangle is in front of you. Repeat the rolling process and folding of the dough. Roll out the dough one more time about 1/2-inch thick. Using a 3-inch round cookie cutter, punch the shortcakes. Place the cakes on a parchment-lined baking sheet. Gather the scrapes, roll into a ball, and roll out to punch more shortcakes. Chill the cakes int he freezer until firm, about 15 minutes.4.Preheat the oven to 350 degrees. In a small bowl, beat together the egg and 2 teaspoons water. Using a pastry brush, coat the tops of the shortcakes and sprinkle with sugar. Bake until golden brown, about 20-25 minutes.5.To Make The Strawberry Sauce: In a sauce pan, add the strawberries, sugar, water and lemon juice. Bring to a boil over medium heat. Reduce the heat and let simmer until the strawberries cook down and the juice thickens. Puree in a blender and pour through a sieve. Refrigerate and chill.6.To Make The Whipped Cream: In a fitted bowl of a standing mixer (or hand mixer), combine the whipping cream, sugar and vanilla extract, and mix until peaks form. Refrigerate the whipped cream.7.To Prepare The Strawberries: Rinse, stem and cut he strawberries into quarters. Place the berries into a mixing bowl.8.To Serve: Mix the strawberry sauce into the bowl of cut strawberries, and let sit for 5-10 minutes. Split the baked shortcakes in half, horizontally, to make two pieces:a top and bottom. Place the bottom onto serving plates. Top the shortcake bottoms with a scoop of strawberry mixture, continued by a large dollop of whipping cream. Top the whipping cream with another spoon-full of strawberries and strawberry juice. Sprinkle the shortcake top with powdered sugar and place on top of shortcake. Serve! Recipe Adapted from Brother Cuisine
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