TASTY TEXTILES: Strawberry Fields Forever

stawberry scone(Photo credit: Jeanne Brosseau; featuring Telio fabric #34339-05 Surreal Sequin)

Summer is my favorite time of the year for many reasons, the warm weather of course, but mostly because all of my favorite foods are in season. Strawberries, raspberries, zucchinis, fresh tomatoes… the list goes on. This strawberry shortcake recipe is quick and easy. I made mine with Strawberries and raspberries but any fresh berry will do.

Rich and Tender Shortcakes with Strawberries and Whipped Cream from Cooks Illustrated

INGREDIENTS (serves 6)

Topping:
1-2 pints of fresh strawberries and raspberries (half crushed with potato masher, half quartered)
2-3 tablespoons granulated sugar (depending on how sweet your berries are)
Shortcakes:  
2 cups bleached all-purpose flour, plus more for work surface and biscuit cutter
1/2 teaspoon table salt
1 tablespoon baking powder
3 tablespoons granulated sugar
2 tablespoons granulated sugar for sprinkling
1 stick unsalted butter (8 tablespoons), frozen
1 egg, beaten
1/2 cup half-and-half
1 tablespoon half-and-half
1 egg white, lightly beaten
Whipped Cream
1 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

IINSTRUCTIONS:

  1. Mix crushed and quartered berries with sugar in medium bowl; set aside while preparing biscuits (for up to 2 hours).
  2. Adjust oven rack to lower middle position; heat oven to 425 degrees. Mix flour, salt, baking powder, and 3 tablespoons of sugar in a medium bowl. Using the large holes of a box cheese grater, grate frozen butter into dry ingredients. Toss butter with flour to coat. Use pastry cutter to finish cutting butter into flour. Quickly rub butter into dry ingredients with fingertips until most of the butter pieces are the size of split peas.
  3. Mix beaten egg with half-and-half; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
  4. Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour 2 3/4-inch biscuit cutter; cut 6 dough rounds. After cutting six perfect rounds of dough, you can re-knead the scraps and repeat the cutting process to get one or two more rounds. Place 1 inch apart on small baking sheet; brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.)
  5. Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
  6. Split each cake crosswise; spoon a portion of berries (crushed and hole) and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately.

Enjoy!

Jeanne

%d bloggers like this: