American Strawberry Shortcake
Votes: 4
Time: 30 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Popular American dessert Strawberry Shortcake (eng. Strawberry shortcake) is a shortcrust pastry crust topped with whipped cream and a generous amount of fresh strawberries. It can be made as a large cake or as small pastries. These shortcakes not only look bright and summery, but also have a light, delicate flavor. And they're so easy to make that you can treat yourself and your loved ones to this exquisite dessert all throughout strawberry June.
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.
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:
- 600 g strawberries, peel and quarter the berries
- 1/4 cup sugar plus 3 tbsp plus 8 tsp
- 2 cups premium flour
- 1 tbsp. baking powder
- 0.5 tsp salt
- 8 tbsp cold butter, diced
- 2/3 cup 10% fat cream plus 1/4 cup
- Sweet whipped cream
- Mint sprigs for decoration
We recommend
Recipes with similar ingredients: strawberry, cream, premium flour, mint
Cooking the dish according to the recipe:
- In a medium bowl, combine strawberries and 1/4 cup sugar. Set aside until serving.
- Preheat oven to 200°C.
In a food processor, combine the flour, baking powder, salt, and 3 tablespoons of sugar. Then add the cold butter and pulse until coarsely ground. - Transfer the mixture to a large bowl and make a well in the center. Pour in 2/3 cup of cream and gently fold in with a fork or silicone spatula. Don't overmix the dough to prevent the cookies from becoming tough.
- Place the dough on a lightly floured surface and fold it several times. Then roll it out to a thickness of about 2 cm and cut out 8 circles, each 7-8 cm in diameter.
- Transfer the cookies to a parchment-lined baking sheet. Brush the top of each circle with the remaining cream and sprinkle with 1 teaspoon of sugar. Bake in a preheated oven for 12 to 15 minutes, or until puffed and golden brown.
- Remove from the oven and cool slightly. Cut each cookie in half at the side. Place a strawberry on the bottom half, then top with whipped cream and the other half of the cookie. Garnish the cakes with mint and the remaining strawberries.
Categories:
recipe / Desserts / Cakes / / American cuisine
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