FRESH BERRY SHORTCAKES
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. -Jennifer Mastnick-Cook, Hartville, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 19
Steps:
- 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 zest 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-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.
Nutrition Facts : Calories 664 calories, Fat 44g fat (27g saturated fat), Cholesterol 190mg cholesterol, Sodium 346mg sodium, Carbohydrate 62g carbohydrate (29g sugars, Fiber 3g fiber), Protein 7g protein.
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