Ingrédients pour American Strawberry Shortcake
- 2 cups all-purpose flour
- 3/4 cup powdered sugar
- 1 cup (2 sticks) cold unsalted butter
- 1 large egg yolk
- 2 cups and 2 tablespoons heavy cream
- 2 pints (about 4 cups) fresh strawberries
- Caster Sugar
- 1 teaspoon vanilla extract
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Comment préparer American Strawberry Shortcake
- Preheat oven to 190°C (375°F).
- In a medium bowl, whisk together 2 cups all-purpose flour and 1/2 cup powdered sugar.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
- Stir in 1 large egg yolk and 2 tablespoons heavy cream. Mix until just combined.
- Turn the dough out onto a lightly floured surface and gently knead until it forms a ball. Do not over knead.
- Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- On a lightly floured surface, roll out half of the dough into a 9-inch circle. Repeat with the remaining dough.
- Carefully transfer the dough circles to ungreased baking sheets. (For easier transfer, roll out the dough between two sheets of parchment paper; peel off the top sheet before transferring to the baking sheet).
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let one shortcake cool completely on a wire rack. Immediately after removing the second shortcake from the oven, cut it into 10-12 wedges and let cool on a wire rack.
- While the shortcakes bake, hull and halve or quarter 2 pints (about 4 cups) fresh strawberries.
- In a large bowl, beat 2 cups heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Gently fold the strawberries into the whipped cream.
- Place the whole shortcake on a serving plate. Spoon the strawberry mixture on top, creating a pyramid shape. Arrange the shortcake wedges around the base of the pyramid.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
41g
Fat
72g
Carbs
9g
