Strawberry Shortcake
Strawberry Shortcake
1 2/3 cups all-purpose flour
3 1/2 tablespoon sugar
1 tablespoon and 1/2 teaspoon baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut up
2/3 cup heavy cream
strawberries
Stabalized Wipped Cream;
1/2 teaspoon unflavored gelatine
1 cup cream
3 tablespoons powdered sugar
Preheat oven to 350°F
Stabilized Whipped Cream
Sprinkle gelatin over cold water in small bowl to soften. In a pan heat up 2 tablespoons of cream until it simmers. Add the cream to the gelatin mixture and stir together. Refrigerate until consistency of unbeaten egg white. This takes about 10-15 minutes. Then whisk until smooth. Whip remaining cream and sugar just until soft peaks form. Then whip in the gelatin mixture until stiff peaks start to form. Leave in frig.
Shortcake
Combine the flour, sugar, baking powder, egg yolks, and salt in a blender. Pulse to combine. Add the butter into the four mixture and then add 2/3 cup of cream until the dough comes together.Take out the dough out onto a lightly floured surface.
Knead the dough until it all comes. With your hands start to form a large circle about 1-inch thick. Use a cookie cutter to cut the circles and then arrange on a parchment-lined baking sheet. Chill for 20 minutes. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with sugar.
Bake until risen and golden brown, 18 to 20 minutes.While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes.
Split the shortcakes in half and set the tops aside. Place the strawberries onto the shartcake and then spoon the whipped cream over them.
Now place the other half of the shortcake on top and we are done. Time to enjoy!
