Ingredients for Strawberry Shortcakes For 2 America's Test Kitchen
- Unbleached All Purpose Flour
- 6 teaspoons granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Unsalted Butter
- Half And Half
- Egg
- 1 large egg white
- Fresh Strawberries
- Heavy Cream
- Vanilla Extract
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How to Make Strawberry Shortcakes For 2 America's Test Kitchen
- Preheat oven to 425°F (220°C) with rack in the middle position. Line a rimmed baking sheet with parchment paper.
- In a food processor, combine flour, 5 teaspoons sugar, baking powder, and salt. Pulse until combined.
- Add cold butter pieces; pulse until mixture resembles coarse crumbs.
- Transfer mixture to a medium bowl. In a small bowl, whisk together half-and-half and whole egg.
- Add wet ingredients to dry ingredients; mix with a rubber spatula until large clumps form. Do not overmix.
- Turn dough out onto a lightly floured surface. Shape into two 2 1/2-inch diameter circles, about 1 inch thick.
- Brush tops with egg white; sprinkle with remaining 1 teaspoon sugar.
- Place shortcakes on prepared baking sheet. Bake for 10-12 minutes, rotating halfway through, until golden brown.
- Cool shortcakes on a wire rack.
- Meanwhile, prepare strawberries: coarsely crush 3/4 cup of the strawberries with a potato masher. Slice remaining strawberries.
- Combine crushed and sliced strawberries with 2 teaspoons of sugar in a medium bowl. Let sit at room temperature for 10 minutes.
- In a large bowl, beat heavy cream, 2 teaspoons sugar, and vanilla extract with an electric mixer on medium speed until frothy (about 1 minute).
- Increase speed to high and beat until soft peaks form (1-3 minutes).
- To serve: slice each shortcake horizontally. Layer bottom halves with macerated strawberries, top with whipped cream, and finish with the remaining shortcake halves.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
129g
Fat
128g
Carbs
23g
