Strawberries in desserts – ultimate food coma! There is always a soft sweet spot in my heart for strawberries. Almost the perfect time to make these and celebrate the month of love with your loved ones. I am completely smitten by the fragrance of the fresh strawberries. They are so fleeting in my house that I have to gather some will power not to gorge on them also hide from others so that I can end up making some desserts out of it. Among all the comforting desserts you can think of strawberry shortcake wins the laurel, hands down.
The buttery base with the tartness and sweetness from the macerated strawberries and the creaminess from whipped cream, all comes together to make a perfect dessert. It is definitely a crowd-pleaser. The syrup of the macerated strawberries is so enticing to your taste buds, that you can end up having those solely. Hence is always better to make a larger portion size.
So now when you are thinking of calling friends and family for get together, make this decadent dessert in no time and enjoy the season of these red ruby pearls!
INGREDIENTS: (Makes 10 shortcakes)
For the cream scones:
- 270 grams all purpose flour
- 55 grams castor sugar
- 2 large eggs
- 120 ml whole milk
- 80 grams cold unsalted butter, cut into cubes
- 1 tsp vanilla extract
- 10 grams baking powder
- pinch of salt
For the filling:
- 750 grams fresh strawberries, roughly chopped
- 120 grams castor sugar
- 250 grams heavy whipping cream
- 1/4 tsp lemon zest
- Preheat the oven to 180C for atleast 15 minutes. Line a baking sheet with parchment paper.
- Firstly take half of the fresh strawberries and roughly chop them. Using a masher just mash them gently so that the juices start coming out a little. Now add the remaining roughly chopped strawberries along with 60 grams of castor sugar in a bowl and keep it aside for 35 – 40 minutes until its well macerated.
- Once macerated, add the lemon zest.
- Meanwhile, to make the scones, in a bowl add all purpose flour, baking powder, castor sugar and pinch of salt and whisk it using a wire whisk.
- Add the cold cut butter cubes and blend in the flour mixture using a pastry blender or your finger tips.
- Once the mixture looks like coarse crumbs, keep it aside.
- In another bowl, mix milk, vanilla extract and 1 egg and lightly beat it.
- Now add the milk-egg mixture to the flour-butter mixture along and fold it gently with a spatula until just combined. Do not over mix it.
- Slightly flour the surface and knead the dough a little and pat it to form a 7 – 8 inch disc shape. Using a round cookie cutter, cut the dough and place each scone dough into the baking sheet.
- Now take a pastry brush and brush the top of the scones with the remaining lightly beaten egg to get a good color.
- Bake the scones for 15- 17 minutes or until a tooth pick inserted comes out clean. Allow it to cool on the wire rack for a while once its completed baking.
- Meanwhile, chill a bowl in the freezer for 10 minutes. Take the whipping cream and remaining sugar and whip it until stiff peaks form.
- To assemble cut the scones horizontally. Put some whipped cream on the lower half. Top it with a generous amount of macerated strawberries. You could also first put the strawberries and the place the whipped cream. Put the remaining half of the scone.
- Drizzle some juices obtained from macerated strawberries on the scone and now serve!