For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.
Ingredients
- 0.25 cups unsalted butter
- 2 cups self-rising flour
- 0.25 cups white sugar , plus more for topping
- 0.5 cups milk
- 0.25 cups heavy whipping cream , plus more for brushing
- 4 pintss fresh strawberries , hulled and quartered
- 0.5 cups white sugar
- 0.75 cups heavy whipping cream
- 1 tablespoon white sugar
- 3 dropss vanilla extract
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
-
2
Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
-
3
Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.
-
4
Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
-
5
Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
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6
Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
-
7
Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
-
8
Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.
Nutrition Facts
Per serving
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