You know those cellophane bags of “shortcakes” you can pick up in the produce section, usually right next to the plastic sacks of “strawberry” glaze? Well, I have some bad news. I destroyed all of those in several small arson jobs. And I infested the factories than make them with toucans.
I know, I know, I should have talked to you first before I stole all those toucans from the Froot Loops factory and released them into the ventilation system of the fake strawberry product factory, but really I was doing you a favor.
Traditional, homemade shortcakes are infinitely better tasting than those stale old sponge cake bowls; and my strawberry sauce has TWO special ingredients that will make you go Whoomp. There it is.
PLUS, in the video I show you how to make them shaped like little cutie-pie bunnies! Strawbunny Shortcakes! Get it?! FOR EASTER!!!
I crack me up.
- 1 quart strawberries
- 3 tablespoons brown sugar (to make it special!)
- ½ teaspoon vanilla extract (and even more special!)
- For the shortcakes:
- 1½ cups all purpose flour
- 1 tablespoon white sugar
- 1¾ teaspoons baking powder
- 15 tablespoons heavy cream (1 cup minus 1 tablespoon)
- 2 tablespoons raw sugar
- For serving:
- ½ – 1 cup heavy cream, whipped to soft peaks
- Prepare the strawberries: Wash, hull, and slice ¼” thick. Combine with 3 tablespoons brown sugar and vanilla. Refrigerate at least 30 minutes and up to 4 hours.
- Preheat oven to 450 F (425 F if using a dark-colored baking sheet) and lightly grease a baking sheet or line with parchment paper
- Sift together the flour, white sugar, and baking powder in a large bowl.
- Make a well in the center and pour in about ¾ cup of the heavy cream. Stir and add a couple more tablespoons cream, stirring, until the dough begins to come together.
- Sprinkle a surface with flour and knead the dough 3-4 times or until it can be pressed into a smooth ball.
- Roll out ½ inch thick and cut out four 2-1/2″ or 3″ circles and eight ovoid “bunny ear” shapes. If you want, you may skip the bunny part and just cut out 6 circles.
- Attach two ears to each circle. Brush the 1 tablespoon remaining cream over all and sprinkle with raw sugar.
- Bake for 15-18 minutes until the bottoms are light brown.
- While they bake, whip the cream for filling. Place cold cream in a bowl and beat with a mixer whisk attachment on high for 5-8 minutes, or until it stands in soft peaks. You may add a teaspoon or two of sugar if you like.
- While warm, arrange on plates and split. Fill with strawberries and their juice and some whipped cream.
- Pass extra strawberries and cream at the table.
Of course, you can use CoolWhip or ReddiWhip if you must, but in a dish this simple, I would choose the simplicity of real whipped cream. Plus, you have all that cream left over from making the biscuits!
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