Ingredients
• 1 pound clean strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 2 cups all-cause flour
• 1/four cup granulated sugar
• 1 tablespoon baking powder
• half teaspoon salt
• half cup unsalted butter, bloodless and cubed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1 cup whipped cream
• fresh mint leaves for garnish
Directions:
1. In a mixing bowl, combine the sliced strawberries, 1/four cup of granulated sugar, and lemon juice. Toss to coat the strawberries, then allow them to sit down for approximately half-hour to macerate.
2. Preheat your oven to 425°F (220°C).
three. In every other bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt.
four. upload the bloodless, cubed butter to the dry substances. Use a pastry cutter or your palms to work the butter into the flour mixture until it resembles coarse crumbs.
5. Pour inside the heavy cream and vanilla extract. Stir until the dough comes together.
6. flip the dough out onto a floured floor and gently knead it some times till it holds together.
7. Roll out the dough to about half-inch thickness and use a spherical biscuit cutter to reduce out shortcakes.
eight. location the shortcakes on a baking sheet lined with parchment paper and bake for about 12-15 minutes or until they’re golden brown.
nine. at the same time as the shortcakes are baking, whip the cream till smooth peaks form.
10. once the shortcakes have cooled slightly, slice them in half of horizontally.
11. To bring together the sandwiches, location a spoonful of macerated strawberries on the lowest half of a shortcake, add a dollop of whipped cream, after which top with the other half of the shortcake.
12. Garnish with sparkling mint leaves.
Prep Time: 15 mins | Cooking Time: 15 minutes | total Time: 45 mins | Kcal: Varies | Servings: approximately 6 servings