Ted's Strawberry Shortcake
User Reviews
5
Ted's Strawberry Shortcake
Description
This recipe combines fresh, sliced strawberries tossed with granulated sugar and left to macerate for a few hours, which softens the fruit and releases juices. The shortcakes themselves are made by gently mixing flour, baking powder, salt, and heavy cream to form a soft dough that is divided into four biscuits. These are sprinkled with sanding sugar for a slight crunch on top and baked at a high temperature until golden and crisp on the outside with a tender crumb inside.
For assembly, the shortcakes are sliced in half horizontally, then layered with a scoop of vanilla ice cream and a spoonful of the strawberry mixture. The top biscuit is added, followed by a dollop of whipped cream and extra strawberries arranged around the plate for presentation. The combination of warm shortcakes, cold ice cream, juicy strawberries, and whipped cream creates a contrast of temperatures and textures.
This dessert can be made ahead by preparing the strawberries and shortcakes separately, assembling right before serving to maintain textural freshness. Variations including other berries like blackberries or blueberries can be used for flavor variation.
Ingredients
- 1 pound strawberries washed and sliced
- 1 1/2 tablespoons granulated sugar white
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups heavy cream
- 1 tablespoon sanding sugar or white granulated sugar
- 2 cups vanilla ice cream Hagan Daas recommended
- 1/2 cup Whipped Cream
Instructions
- Place sliced strawberries in a container and sprinkle sugar over the strawberries. Stir and cover the container. Let set for a couple of hours for the strawberries to macerate.
- Preheat oven to 450°F. Grease a baking sheet.
- Sift together flour, salt, and baking powder. Add heavy cream into sifted flour, and mix gently until the flour is just incorporated. Gently knead and shape into 4 equal sized shortcakes.
- Place the shortcakes on the greased cookie sheet. Sprinkle sanding sugar on the biscuits. Bake for approximately 10 to 15 minutes, until golden brown.
- Slice shortcake in half, lay bottom of shortcake in a plate, then add a scoop of ice cream, a spoonful of strawberries, top with shortcake and whipped cream.
- Place additional strawberries on the plate around the shortcake.
Notes
- Prepare strawberries a few hours ahead to allow the sugar to macerate and soften the fruit.
- The shortcakes can be made ahead and kept separately, assembling just before serving preserves texture.
- Try adding blackberries or blueberries with the strawberries for a different berry flavor combination.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 704 kcal
% Daily Value*
| Calories | 704kcal | 35% |
| Carbohydrates | 84g | 28% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 119mg | 40% |
| Sodium | 369mg | 15% |
| Potassium | 706mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 30g | 60% |
| Vitamin A | 1436IU | 29% |
| Vitamin C | 68mg | 76% |
| Calcium | 277mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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