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Melt-away Strawberry Shortcakes

James Carrier
Yield Makes 6 servings
Notes: Prepare shortcakes through step 4 up to 1 day ahead; let cool completely, then store airtight at room temperature.

Ingredients

  • About 1 1/2 cups all-purpose flour
  • About 7 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup (1/6 lb.) butter or margarine, in chunks
  • 1 1/2 cups whipping cream
  • 1 quart sliced strawberries (1/4 in. thick)
  • 1/2 teaspoon vanilla

Nutrition Information

  • calories 472
  • caloriesfromfat 55 %
  • protein 5.4 g
  • fat 29 g
  • satfat 18 g
  • carbohydrate 49 g
  • fiber 3.5 g
  • sodium 464 mg
  • cholesterol 94 mg

How to Make It

  1. In a bowl, mix 1 1/2 cups flour, 1/4 cup sugar, baking powder, and salt. Add butter and cut in with a pastry blender or rub in with your fingers until fine crumbs form. Add 3/4 cup cream and stir with a fork until dough holds together.

  2. On a lightly floured board, knead dough just until smooth, 3 or 4 turns. Coat board with more flour and roll dough into a 4- by 8-inch rectangle. With a floured knife or fluted cutter, cut into 6 equal rectangles. Space rectangles 2 inches apart on a 12- by 15-inch baking sheet. Sprinkle evenly with 1 teaspoon sugar.

  3. Bake in a 375° regular or 350° convection oven until shortcakes are deep golden brown, 20 to 25 minutes. Let cool on sheet at least 15 minutes.

  4. As shortcakes bake, in a bowl, gently mix strawberries with 2 tablespoons sugar. In another bowl, with a mixer on medium-high speed, whip remaining 3/4 cup cream, 1 tablespoon sugar, and vanilla until mixture holds soft mounds; cover and chill.

  5. With a serrated knife, split shortcakes in half horizontally. Set bottoms cut side up on plates. Mound strawberries and whipped cream on bottoms. Set tops cut side down on fruit and cream.