Make 6 servings
1 lbs. fresh strawberry, hulled and quarters
2 Tbs sugar, or more depending on sweetness of strawberries
Combine sugar and strawberry in a large bowl, stir occasionally at room temperature about 1 hour.
1 cup cold heavy whipping cream
Chill cream, bowl and whisks in the freeze about 15-30 min.. Combine sugar and cream in the bowl and whip until stiff peak formed, cover and can store in the fridge for a few hours.
2 cups all-purpose flour
2 tsp baking powder
1/4 cup sugar
1/4 tsp salt
1/2cup cold unsalted butter, cut into 6 pieces.
2 hard boiled egg yolks, finely crushed by put them thru a sieve
2/3 cup milk, heavy cream, or half & half
1 Tbs melted butter and 1 Tbs sugar or 1 eggs yolk mixes with 1 tsp cream for glazing (optional)
Heat oven to 450o, place rack in the middle of oven, line with parchment paper or silicon liner on a baking sheet.
- In a bowl of a food processor, pulse the first 4 ingredients together. Then pulse in the cubed cold butter until coarse meals formed ( corn kernel sizes) about 10 times. Add egg yolks, then pulse 2 times to mix egg yolk in. Then add milk and pulse just until all dry ingredients are moist. You can use a pastry blender or a electric mixer with a paddle attachment. Cover the bowl with a moist kitchen towel until use up to one day in the fridge.
- Scrape the dough onto a lightly floured surface, gentle knead the dough a few times to make a smooth dough and roll or pat it down to 1-in thickness. Use a lightly floured 3-in round cookie cutter cut the dough into 6 rounds, flour the cutter after each cut. and gather the scrap to make more rounds. . Place the dough round on a lining baking sheet at least 1-in apart. Brush with melted butter and sprinkle with sugar or egg mixture with cream.
- Bake about 10-15 min. or until golden brown and toothpick test came out clean. Remove from oven and let cool slightly. Split the warm shortcake in half, and spoon strawberry over each bottom half, top with whipped cream and put the top on and serve immediately. Strawberry are traditionally served but fresh peaches, blue berries or raspberries are equally nice. Get to try mango and strawberry for my daughter’s mango madness.
If you have dark baking sheet, double them to prevent burning the bottom.
You can put the shortcake directly on ungreased baking sheet but the bottom will get more brownish color, depending on thickness and quality of your baking sheets.
If you want to use whole egg: lightly whisk the 1 large egg into 1/2 cup milk, then add to the flour mixture.
The biscuit without eggs is drier and crisper than the ones has eggs.
You can bake the shortcake with a lower temperature at 375o or 400o-the shortcake will have more cake texture at the lower temp. Higher temperature will give the shortcake more biscuit texture: crusty outside, crumble, moist, and soft inside. Therefore, you are going to hit your target any time whatever you want to achieve.
No need to put the shortcake in the fridge or freeze 1 hour before baking if the weather not too hot. When I gather the scrap to make more rounds-these will spreading a little bit but they are still in good shapes