Strawberry Shortcakes with Triple Strawberries

Votes: 1

How to Make - Triple Strawberry Shortcakes

Time: 1 hour 40 min.
Complexity: easily
Servings: 6

The flavor of this strawberry shortcake is maximized by the triple-flavored strawberries incorporated into all its components. Crushed freeze-dried strawberries are used in the cake layers and whipped cream, while fresh berries make up the incredibly delicious filling. A mixture of strawberry puree and berry pieces gives the filling its mouthwatering appearance. The shortcakes are quick and easy to make: horizontally split cake layers are topped with strawberry mixture and light whipped cream. Treat yourself to this berry delight with the flavor of aromatic strawberries in every bite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups premium flour
0.5 cup freeze-dried strawberries
1/4 cup granulated sugar
1 tbsp baking powder
0.5 tsp salt
90 g chilled butter, cut into small pieces
3/4 cup heavy cream
1 large egg
6 cups strawberries (about 0.8 kg), hulled and halved or quartered
Juice of half a lemon
1/4 cup freeze-dried strawberries
1 cup cold heavy cream
1/3 cup powdered sugar
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bake the cakesLine a baking sheet with parchment paper. Combine the flour, freeze-dried strawberries, granulated sugar, baking powder, and salt in a food processor and pulse until the strawberries are finely chopped. Add the butter and pulse on high until the butter is pea-sized pieces. In a small bowl, beat the cream with the egg. With the food processor running, pour the cream over the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead by hand 3-4 times.
Using a large ice cream scoop or measuring cup, place 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet, spacing them 2-3 inches apart. Refrigerate until set, about 30 minutes.

Preheat oven to 200°C (400°F). Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until golden brown and a toothpick inserted into the center comes out clean, 20-25 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool completely.
Meanwhile, prepare the filling.In a blender, puree 2 cups of strawberries until smooth. You should have about 1 cup of puree. Combine the remaining 4 cups of strawberries with 0.5 cups of strawberry puree, sugar, and lemon juice; cover and refrigerate until ready to use.
Chop or finely chop the freeze-dried strawberries; transfer to a large bowl and add the heavy cream and powdered sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until smooth. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
Divide each cake layer in half and fill with strawberries and whipped cream.

Categories:

recipe / Summer dishes / Comfort food / Mixer / Desserts / Cakes / Fruit desserts / / Food Network - recipes / American cuisine