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Name: Classic Shortcakes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1/4 cup Unsalted butter cold cut into cubes; 1/4 cup cold shortening cut into cubes; 1 1/4 cup cake flour; 1 cup All purpose flour; 3/4 cup Granulated sugar; 1 tablespoon Baking powder; 1/2 teaspoon Kosher Salt; 1/2 cup whipping cream; 1 egg seperated; 1 teaspoon vanilla bean paste or vanilla; 2 cup Strawberries sliced; 2 tablespoon lemon juice; 1 teaspoon turbinado sugar

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INGREDIENTS

1/4 cup Unsalted butter cold ; cut into cubes
1/4 cup cold shortening ; cut into cubes
1 1/4 cup cake flour
1 cup All purpose flour
3/4 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Kosher Salt
1/2 cup whipping cream
1 egg ; seperated
1 teaspoon vanilla bean paste or vanilla
2 cup Strawberries ; sliced
2 tablespoon lemon juice
1 teaspoon turbinado sugar

INSTRUCTIONS

Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes.

Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, 1/2 cup of the sugar, the baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.

In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 6 rounds, rerolling scraps as necessary.

Transfer rounds to prepared baking sheet. Freeze for 15 minutes.

Preheat oven to 400 degrees F. In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove and cool completely on a wire rack.

In a medium bowl stir together the strawberries, remaining 1/4 cup sugar, and lemon juice; set aside.

In a large chilled bowl beat 1 1/2 cups whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form.

Serve shortcakes with Sweetened Whipped Cream and strawberry mixture.

SWEETENED WHIPPED CREAM:

1 1/2

cups whipping cream

tablespoons granulated sugar

teaspoon vanilla

NOTES

Alert editor

Classic Shortcakes

1/4 cup Unsalted butter cold cut into cubes
1/4 cup cold shortening cut into cubes
1 1/4 cup cake flour
1 cup All purpose flour
3/4 cup Granulated sugar
1 tablespoon Baking powder
1/2 teaspoon Kosher Salt
1/2 cup whipping cream
1 egg seperated
1 teaspoon vanilla bean paste or vanilla
2 cup Strawberries sliced
2 tablespoon lemon juice
1 teaspoon turbinado sugar

Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes.
Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, 1/2 cup of the sugar, the baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.
In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 6 rounds, rerolling scraps as necessary.
Transfer rounds to prepared baking sheet. Freeze for 15 minutes.
Preheat oven to 400 degrees F. In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove and cool completely on a wire rack.
In a medium bowl stir together the strawberries, remaining 1/4 cup sugar, and lemon juice; set aside.
In a large chilled bowl beat 1 1/2 cups whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form.
Serve shortcakes with Sweetened Whipped Cream and strawberry mixture.
SWEETENED WHIPPED CREAM:

1 1/2
cups whipping cream
2
tablespoons granulated sugar
1
teaspoon vanilla

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 6 Servings

Calories: 599
Calories from Fat: 138 (23%)

Amt Per Serving		% DV

	Total Fat 15.4g	20 %
	Saturated Fat 8.9g	44 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.1g
Cholesterol 40mg		12 %
Sodium 166.9mg		6 %
Potassium 316.1mg		8 %
Total Carbohydrate 101.2g		30 %
	Dietary Fiber 3.4g	14 %
	Sugars, other 97.8g
Protein 12.7g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 599

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