Name: Deconstructed Strawberry Shortcake with Whipped Cream
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 532 ml heavy whipping cream; 1 ½ (454 g) pkgs strawberries; all-purpose flour; baking powder; butter, unsalted; granulated sugar; salt; vanilla extract

Deconstructed Strawberry Shortcake with Whipped CreamDeconstructed Strawberry Shortcake with Whipped Cream — a 45-minute dessert recipe with 8 ingredients, serving 6.Ingredients

532 ml heavy whipping cream

1 ½ (454 g) pkgs strawberries

all-purpose flour

baking powder

butter, unsalted

granulated sugar

salt

vanilla extract

Instructions

Place a medium bowl (preferably metal) in the freezer to chill. (If space is limited, place in the refrigerator.)

Preheat oven to 205°C (400°F). Line a large baking sheet pan with parchment paper.

Wash, dry, trim, and thinly slice strawberries. Place in a medium bowl along with sugar and vanilla; stir to combine. Cover with plastic wrap or a lid and place in the refrigerator until ready to serve.

In another medium bowl, combine flour, sugar, baking powder, and salt.

Using a box grater, coarsely grate cold butter into the bowl with the flour. Using two hands, combine the flour and butter by rubbing the mixture between your thumbs and fingers until it looks crumbly. Add cream and stir until the dough comes together.

Divide the dough into 6 equal-sized pieces and pat each into a disk, 3-inches in diameter by ¾-inch tall; place on the baking sheet, spacing 2-inches apart.

Remove bowl from the freezer. Measure cold cream into the bowl. Brush tops of the shortcakes with a small amount of the cream (reserving the rest for the whipped cream) and sprinkle with sugar.

Place shortcakes in the oven and bake until lightly golden around the edges, about 18 minutes. Remove from oven and let cool.

Meanwhile, add sugar and vanilla to the bowl with the cream; use a whisk (or hand blender) to beat the cream vigorously, until medium-soft peaks form, about 4 minutes if whisking. (When you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

Place whipped cream in the refrigerator while the shortcakes finish baking.

To serve, divide strawberries, shortcakes, and whipped cream between plates. Enjoy!

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