17 June 2014



For the "Shortcake" part you can use this Basic Scone recipe. 

1 container of strawberries
1/2 cup of sugar

Whipping cream
sugar to taste


Wash and cut up the strawberries. Add the sugar on top and set in the refrigerator for at least an hour and up to overnight.  The strawberries and sugar will create a sweet syrup, so be sure to mix the strawberries before serving to get the yummy syrup.

Make the scones according to the recipe found here.  The only edit to this recipe would be to add sugar to the top of the scones before baking after you brush the top with egg.  I would also add more sugar to the top as soon as they come out of the oven, while they are still hot. Instead of small circles, you can cut the scones in any shape and size you want.

In a mixer, add the whipping cream and sugar to taste. One cup cream would use about 2-3 TBSP of sugar - but some like it sweeter, some like it less sweet.  Whip the cream and sugar together until soft peaks form. You can also use a whisk or a handheld mixer.  (Watch this video to learn to make perfect whipped cream.) 

Cut the scones in half (can be warm or cooled).  Add the strawberries and syrup and whipped cream.  Top with the top of the scone.

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