- Level
- very easy
- Prep Time
- 35 mins
- Total Time
- 1 h 20 m
- Serves
- 4 to 6 servings
Description
In the summer, let’s celebrate our beautiful berries with some of granny’s classics!
Ingredients
- 1 ½ cups
- flour
- 220 g
- 1 tbsp
- baking powder
- 15 ml
- 1/4 tsp
- salt
- 1.25 mL
- 1/4 cup
- brown sugar
- 60 ml
- Zest of 1 washed lemon
- 1/3 cup
- very cold butter, finely diced
- 75 g
- 2/3 cup
- 35% cream
- 160 ml
- 1
- egg
- 1 tsp
- vanilla extract
- 5 ml
- Juice of half a lemon
- 20
- strawberries, hulled and diced
- 5 tbsp
- quick-dissolving sugar or powdered sugar
- 75 ml
- 1 cup
- 35% whipping cream
- 250 ml
- Fresh mint and lemon zest, if desired
Preparation
- Step 1
- Preheat oven to 160°F (350°C) and place rack in the middle. Line a baking sheet with parchment paper or a silicone mat.
- Step 2
- In a large bowl, combine flour, baking powder, salt, brown sugar, and lemon zest. Using your fingertips, mash butter into dry mixture. Work mixture until just combined.
- Step 3
- In a measuring cup, whisk together cream, egg, vanilla extract, and lemon juice. Pour mixture over dry ingredients and mix with a fork. Put bowl in the freezer for 15 minutes.
- Step 4
- Transfer dough to a lightly floured work surface, roll it out to a thickness of 2.5 cm (1 in.), and cut out pieces with a 5 cm (2 in.) round cookie cutter. Without working it too much, form a new ball with remaining scraps to make other small cakes.
- Step 5
- Place cakes on the baking sheet and bake for 20 minutes. Let cool completely before cutting in half lengthwise.
- Step 6
- Meanwhile, in a bowl, sprinkle strawberries with 45 ml (3 tbsp.) sugar and let marinate for at least 10 minutes before assembling shortcakes.
- Step 7
- In another bowl, whip cold cream with remaining sugar until stiff.
- Step 8
- Layer small bowls with strawberries, shortcake half, more strawberries, and a generous dollop of whipped cream. Top with other shortcake half, strawberries, fresh mint, and a little lemon zest.
