Strawberry Mint Shortcakes
This past
weekend my son, husband, and I drove out to a local U-pick strawberry
farm and picked almost 9 pounds of strawberries. After eating a bowl
full of strawberries back at our house, my son turned to me and said,
“You're right Mom. Strawberries from a field are way better than
the ones you buy in the store.” Regardless of where you get your
berries, I hope you'll try this recipe and let me know what you
think.
Yields: 8
servings
Strawberry
Shortcake Ingredients:
3
tablespoons finely chopped mint leaves
3
tablespoons, 2 tablespoons, 1/8 cup sugar (divided)
2 cups
flour
2 teaspoons
baking powder
1 teaspoon
salt
4
tablespoons cold butter, cut into pieces + 1 tablespoon butter,
melted
2/3 cup
half and half
1 quart (4
cups) strawberries, hulled and cut into large pieces
Preheat
oven to 400 degrees. Combine the finely chopped mint with 3
tablespoons of sugar in a small bowl and set aside. In a large
bowl, stir together the flour, 2 tablespoons sugar, baking powder,
and salt. Using your fingers, rub the cold butter into the flour
mixture until it resembles a very coarse cornmeal. Stir in the half
and half and mix just until the dough starts to come together.
Divide the dough in half, knead each half for 20 seconds, then form 2
disks of dough. Roll or pat out each disk to approximately an 8-inch
circle and place the first one on a parchment-lined baking sheet.
Brush approximately half of the melted butter on the disk and then
sprinkle about half of the mint sugar over the butter. Place the
second disk on top of the first and repeat with the remaining butter
and mint sugar. Cut the disk into 8 wedges and spread them out so
that there is about 1 inch of space between each wedge. Bake for
18-22 minutes, until the edges are barely browned. Cool on a rack.
Stir 1/8 cup sugar into the strawberries and set aside.
Whipped
Cream Ingredients:
1 cup
whipping cream
2
tablespoons sugar
½ teaspoon
vanilla
Place the
bowl of a stand mixer and its whisk attachment in the freezer for 20
minutes, then remove. Immediately add the whipping cream, sugar, and
vanilla; beat on medium speed until soft peaks form. (This recipe
makes 2 cups of whipped cream.)
Separate
each shortcake wedge in half, top with strawberries, then top with
whipped cream and serve.
Note: The
shortcakes taste best if eaten on the same day they are baked.
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