Classic Shortcakes

By LRay

Better Homes & Gardens, June 2014, page 140,

Nutrition Facts (Classic Shortcakes)Per serving: 757 kcal cal.,
48 g fat
(26 g sat. fat,
4 g polyunsaturated fat,
15 g monounsatured fat),
164 mg chol.,
507 mg sodium,
75 g carb.,
2 g fiber,
33 g sugar,
8 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• Classic Shortcakes:
• 1/4 cup unsalted butter, cut into small cubes
• 1/4 cup shortening
• 1 1/4 cups cake flour
• 1 cup all-purpose flour
• 3/4 cup granulated sugar, separated
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup plus 1 tablespoon whipping cream
• 1 egg, separated
• 1 teaspoon vanilla bean paste or vanilla extract
• 1 teaspoon turbinado sugar
• 2 cups sliced fresh strawberries
• 2 tablespoons lemon juice
• Sweetened Whipped Cream:
• 1 1/2 cups whipping cream
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla

Details

Servings 6
Preparation time 35mins
Cooking time 35mins
Adapted from bhg.com

Preparation

Step 1

Classic Shortcakes:1. Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes.
2. Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, 1/2 cup of the sugar, the baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.
3. In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 6 rounds, rerolling scraps as necessary.
4. Transfer rounds to prepared baking sheet. Freeze for 15 minutes.
5. Preheat oven to 400 degrees F. In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove and cool completely on a wire rack.
6. In a medium bowl stir together the strawberries, remaining 1/4 cup sugar, and lemon juice; set aside.
Sweetened Whipped Cream:7. In a large chilled bowl beat 1 1/2 cups whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form.
8. Serve shortcakes with Sweetened Whipped Cream and strawberry mixture.

From the Test Kitchen
To Split

Cool completely and gently split with a serrated knife or the tines of a fork.