Strawberry Shortcake
Strawberry Shortcake
Ingredients
- 1 1/2 cups (375 ml) unbleached all-purpose flour
- 2 teaspoons (10 ml) baking powder
- 1/4 cup (60 ml) sugar
- 1/3 cup (75 ml) butter, cubed and chilled
- Grated zest of 1 lemon
- 1 tablespoon (15 ml) lemon juice
- 3/4 cup (180 ml) 35% cream
- 3 cups (750 ml) fresh strawberries, hulled and sliced
- 1/4 cup (60 ml) sugar
- 1 cup (250 ml) 35% cream
- 1 teaspoon (5 ml) vanilla extract
Instructions
- With the rack in the middle position, preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
- In a bowl, combine the flour, baking powder and sugar. Add the butter. With a pastry blender or two table knives, cut the butter into the dry ingredients until the mixture resembles coarse cornmeal. Add the zest, lemon juice and cream and stir briefly to combine.
- On a lightly floured surface, pat the dough into a 15-cm (6-inch) square. Cut into 4 squares and arrange on the baking sheet.
- Bake for about 18 minutes. Let cool. Cut the biscuits in half horizontally.
Strawberry Shortcake