3-2-1 Hidden Ice Cream Strawberry Shortcakes

By DreiFromBK

Ingredients

• 1 quart strawberries, hulled and quartered
• 1/2 cup sugar
• 1 pint vanilla ice cream
• 3 cups self-rising flour
• 2 sticks cold unsalted butter, cubed
• 1 cup heavy cream
• 1 tablespoon honey

Details

Servings 12
Cooking time 45mins
Adapted from foodandwine.com

Preparation

Step 1

In a medium bowl, toss the strawberries with the sugar. Let stand at room temperature, stirring, until very juicy, 3 hours.

Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour. Spoon the ice cream into a large bowl.

Preheat the oven to 450°. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated. Using your hands, gently knead the dough until it starts to clump together. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer. Bake for 20 minutes, until golden on top. Let cool slightly, then cut into 12 squares.

Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form. Serve the shortcakes with the macerated strawberries and whipped cream.