Strawberry Shortcakes

“Tender sweet cream scones are split and layered with whipped cream and strawberry rose compote for a simple and elegant spring dessert. These lightly sweetened scones bake up soft and golden, making the perfect base for juicy berries and cream.”

Difficulty

Intermediate

Yield

Serves 8

Ingredients

2 cups all-purpose flour1/4 cup granulated sugar1 tablespoon baking powder1/2 teaspoon salt1/2 cup cold unsalted butter, cubed3/4 cup heavy cream1 egg1 teaspoon vanilla extract

Ingredients

2 cups heavy cream1 tablespoon icing sugar1 teaspoon vanilla extract2 cups strawberry rose compote

Equipment

Mixing bowlsMeasuring cupsMeasuring spoonsPastry cutter or knifeWhiskSpatulaBaking sheetParchment paperSerrated knifeServing platterDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cube the butter and keep it cold.

Measure all ingredients carefully.

Prepare the strawberry rose compote and set aside to cool completely.

Combine flour, sugar, baking powder, and salt in a large bowl.

Cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

Whisk together heavy cream, egg, and vanilla.

Pour wet ingredients into the flour mixture and stir gently until just combined.

Turn dough onto a lightly floured surface and gently pat into a circle about 1 inch thick.

Cut into wedges and place on prepared baking sheet.

Bake for 15 – 18 minutes until lightly golden.

Allow to cool slightly.

Whip the cream with icing sugar and vanilla until soft peaks form.

Slice each scone in half using a serrated knife.

Spoon whipped cream onto the bottom half, top with strawberry rose compote, then finish with the top half of the scone.

Serve immediately.