Fresh Berry Shortcakes Recipe

By VegasBartender

Plump fresh strawberries should have a place of honor on the plate, and shortcake makes an inviting base on which to present them. Show off the bounty of berries in late spring and early summer—with a swirl of whipped cream on top for the crowning touch.

Ingredients

• SHORTCAKES:
• 5 cups sliced fresh strawberries
• 1/2 cup sugar
• 1/4 cup orange juice
• 3 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1 tablespoon grated orange peel
• 1/2 teaspoon salt
• 1/2 cup cold butter, cubed
• 1-1/2 cups plus 1 tablespoon heavy whipping cream, divided
• 1 egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• Coarse sugar, optional
• WHIPPED CREAM:
• 2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1/2 teaspoon vanilla extract

Preparation

Step 1

In a small bowl, combine the strawberries, sugar and orange juice; set aside.

For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange peel and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times.

Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment paper-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes.

For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form.

Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.
Yield: 10 servings.