Strawberries & Cream with Rosemary Shortcakes

Strawberries & Cream with Rosemary Shortcakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups strawberries, washed, hulled and sliced

  • ¼

    cup sugar

  • Zest of 1 orange

  • Shortcakes:

  • 2

    cups sifted all-purpose flour

  • ¼

    cup sugar

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • 1

    teaspoon chopped fresh rosemary

  • ½

    cup shortening

  • 1

    egg, slightly beaten

  • cup milk

  • 1

    teaspoon vanilla

  • Whipped Cream:

  • 1

    cup heavy cream

  • 2

    tablespoons confectioner's sugar

Directions

In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes. Preheat oven to 375 degrees F. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary. Add shortening. Blend with a fork or with your hands until a course mixture comes together. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack. In a small bowl, whip cream and sugar until firm. Assembly. Cut each shortcake in half. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.


Nutrition

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