Individual Strawberry Shortcakes

• Vegetarian

• Produce

  • 1 1/2 cup Strawberries
  • 24 Strawberries, small
  • 2 Strawberries

• Baking & Spices

  • 2 cup All-purpose flour
  • 1 tbsp Baking powder
  • 1 Powdered sugar
  • 1/2 tsp Salt
  • 5/8 cup Sugar
  • 3 cup Whipped cream, sweetened

• Dairy

  • 1/2 cup Butter, unsalted
  • 2/3 cup Heavy cream or half and half

Found on thekitchenmccabe.com

Description

Ingredients

• 1½ C. Strawberries, Sliced
• ½ C. Sugar
• 2 C. All-purpose Flour
• 2 tablespoons Sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ C. (1 stick) cold unsalted butter, cubed
• ⅔ C. Heavy Cream or Half and Half
• 24 small Strawberries, Stems removed, cut in half, lengthwise
• 3 C. Sweetened whipped cream(whipped to stiff peaks)
• 2 strawberries, stems on, quartered lengthwise(for garnish)
• Powdered Sugar, for dusting

Directions

• Preheat oven to 400 degrees F.
• Line 2 baking sheets with parchment paper or Silpat mats.
• Place the 1½ C. sliced strawberries in a bowl and sprinkle with the ½ C. sugar. Toss to coat and refrigerate until ready to assemble shortcakes.
• Place flour, 2 tablespoons sugar, baking powder, and salt in food processor and pulse a few times to mix.
• With the processor running, Drop in the cubed butter piece by piece and process until just combined and forming small crumbs.
• Drizzle the cream into processor through top while processor is running and process until dough JUST comes together. Be careful to not over-process.
• Place dough on floured work surface and pat down dough to a uniform 1-inch thickness.
• Cut dough into rounds about 2 inches in diameter with a round cutter. Reform dough as necessary with scraps being careful not to overwork dough and re-cut into rounds.
• Place cut dough onto prepared baking sheet. Bake shortcakes for about 12-15 minutes or until tops are just turning slightly brown. Cool on a wire rack.
• To assemble, cut shortcakes in half horizontally. Using about 8 strawberry halves per shortcake, place the halves along the edges of each shortcake, cut sides facing out.
• Spoon 2-3 tablespoons of the sweetened sliced strawberries in the center of the strawberry circle.
• Using a piping bag fitted with a round tip, pipe a mound of whipped cream on top of each strawberry circle.
• Place the top halve of the shortcake on top of the whipped cream.
• Pipe a dollop of whipped cream on top of each shortcake, garnish with a quartered strawberry and dust with powdered sugar, if desired.
• Serve immediately.