Strawberry Shortcakes



Strawberry shortcakes. Sugar-crusted vanilla biscuits infused with orange zest and filled with juicy macerated strawberries and light whipped cream. They’re delicious, easy, and perfect for Valentine’s Day.

Strawberry Shortcakes (click to print)
adapted from Smitten Kitchen
makes 6 shortcakes

Biscuits
1 2/3 cups all-purpose flour
3 1/2 tablespoons sugar, plus extra for sprinkling
1 tablespoon plus 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2 teaspoons orange (or lemon) zest
2/3 cup plus 1 tablespoon heavy cream

Strawberries
1/2 pound strawberries, washed, hulled, and sliced
2 tablespoons sugar

Whipped Cream
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, and pulse until the dough resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Turn the dough out onto a lightly-floured work surface and knead a couple of times to form a cohesive dough. Pat the dough down until 3/4-inch to 1-inch thick. Using a biscuit cutter, cut out six shortcakes. Chill for at least 20 minutes or up to 2 hours.

Preheat the oven to 350°F. Place the shortcakes onto a baking sheet lined with parchment paper. Brush the tops of the shortcakes lightly with heavy cream and sprinkle with sugar. Bake until risen and golden brown, 18 to 20 minutes.

While the shortcakes are cooling, toss the strawberries with the sugar and let stand. Whip the heavy cream, sugar, and vanilla until soft peaks form.

To assemble, split the shortcakes in half horizontally. Place the bottoms onto dessert plates and spoon the macerated strawberries over them. Top with a dollop of whipped cream, then replace the shortcake tops. Serve immediately.

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