Smart Cookie Strawberry Shortcakes
Description
Perfectly macerated strawberries and ultra fluffy layers of shortcake are essential to these classic strawberry shortcakes made the Smart Cookie way.
Ingredients
•
2 quarts ripe strawberries, hulled and quartered
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1/2 cup white sugar
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1 lemon, zested and juiced
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4 cups all-purpose flour
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1 1/2 cups heavy cream
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1 cup cold unsalted butter, cubed
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2 eggs, lightly beaten
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1/4 cup sanding sugar
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3 tablespoons white sugar
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1 1/2 tablespoons baking powder
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1 tablespoon salted butter, melted
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1 teaspoon kosher salt
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1/2 teaspoon almond extract
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1 cup heavy cream
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2 tablespoons confectioners' sugar
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1 teaspoon vanilla bean paste
Directions
1
Crush about 1/4 of the strawberries with a fork; mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
2
Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
3
Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
4
Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
5
Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
6
Cut out 12 rounds using a 3-inch biscuit cutter, taking care not to twist the cutter in the dough, and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
7
Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
8
Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
9
Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.