Peachy the Magazine

Strawberry Shortcakes

This recipe is featured in our May/June 2015 Food + Entertaining article, Happy Mother’s Day from Peachy! Plus Fantastic Entertaining Ideas from the May/June Issue.

Strawberry Shortcakes
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Strawberry Shortcakes

Course: Dessert

ingredients

  • Rich Cream Scones

  • 1 cup cake flour (not self-rising flour)

  • 2 cups all-purpose flour, plus more for rolling and cutting

  • 1/2 cup sugar, plus more for sprinkling

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • Salt

  • 1 1/2 sticks cold unsalted butter, cut into small pieces

  • 1 1/4 cups cold heavy cream, plus more for brushing

  • 1/4 teaspoon pure vanilla extract”

  • Strawberry Coulis

  • 1 pint strawberries, sliced

  • 1 cup sugar

  • ¼ cup water

  • Pinch of salt

  • Macerated Strawberries

  • 1 pint strawberries, sliced

  • 2 tablespoons sugar

Directions

  • Scones:
  • Preheat oven to 375°. Sift together flours, sugar, baking powder, baking soda and ¾ teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes.
  • Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8 x 10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 ¼-inch thickness, and cut out as many rounds as possible with a floured 2 ¼-inch round biscuit cutter. Gather scraps, reroll once and cut out more rounds (you should have a total of 12). Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar.
  • Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature. Scones will keep, wrapped in plastic, for one day.
  • Strawberry coulis:
  • Place ingredients in a small saucepan, bring to a simmer and cook for 15 minutes; let cool. Place a fine strainer over a large bowl, and pour the coulis through. Using the back of a ladle, force the berries through the strainer, leaving the seeds behind. Or you can pulse the berries in a blender and strain. Chill.
  • Macerated strawberries:
  • Slice berries and mix in sugar. Let stand at room temperature until juices are released, at least 30 minutes. Berries will keep in refrigerator, covered, up to one day.
  • To assemble:
  • Cut scones in half. Smear the plate with a small amount of coulis, place the bottom of the scone on the plate, top with whipping cream, then add macerated berries and the top of scone. Garnish with mint.

Notes

  • Rich Cream Scones recipe from Martha Stewart
  • Quick Tip: Strawberry coulis can also be prepared and frozen ahead of time.
  • Quick Tip: If you are running short on time, to make macerated strawberries slice berries and place in bowl. Sprinkle with sugar and stir until they become juicy.