Strawberry shortcake is a really easy summer dessert to make, so delicious with cool whipped cream! Good news. The whipped cream can be dressed up with Grand Marnier, an orange liqueur. I made this for lunch today, having made the scones for the shortcake the night before in the Temperamental Oven. The browning was uneven and the scones were a tad dry, but the macerated strawberry juice took care of that.
This is one of my two favorite scones recipes. When I want a savory scone I make Stilton Bacon scones. This one is sweet and can be served with cream and jam. I decided to make it the base for this version of strawberry shortcake.
Scones (adapted from: joyofbaking.com)
2 cups (280 grams) all-purpose flour
1/4 cup (50 grams) granulated white sugar
2 teaspoons (10 grams) baking powder
1/4 teaspoon salt
1/3 cup (76 grams or 5 tablespoons + 1 teaspoon ) cold unsalted butter, cut into pieces
1 large egg, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whipping cream or milk
1/4 cup cream or milk
Prepare to bake. Preheat oven to 375 degrees F (190 degrees C) and place the rack in the middle of the oven. Line a cookie sheet with parchment paper.
Combine ingredients. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. In a small measuring cup combine the 1/2 cup whipping cream or milk, beaten egg and vanilla. Add this mixture to the flour mixture. Stir just until combined. Do not over mix.
Prepare to bake the dough. Knead dough gently on a lightly floured surface. Roll or pat the dough into a circle that is about 1 inch high. Then, using a 2 1/2 inch (6.5 cm) round cookie cutter, cut the dough into rounds. Pat scraps together and cut into additional rounds. Place the rounds on the prepared cookie sheet, spacing a few inches apart. Brush the tops of the scones with a little cream. This helps to brown the tops of the scones during baking. A low-calorie option is to spray the tops with cooking spray.
Bake scones. Bake for about 15 – 18 minutes or until nicely browned and a toothpick inserted into the center of a scone comes out clean. Remove from oven and transfer to a wire rack to cool. They can be made a day ahead for strawberry shortcake. When they are cool, wrap airtight and place in a zipper lock bag. Store at room temperature.
2 pounds fresh strawberries, washed, stemmed, and sliced
1/2 -1 cup powdered sugar
Put the sliced strawberries in a large bowl and toss with powdered sugar to coat. Cover the bowl with plastic wrap and refrigerate until ready to use. Do this a couple of hours before serving to allow the berries to macerate in the sugar. Any longer and the berries will become soggy and soft.
Grand Marnier Whipped Cream Topping (from epicurious.com)
1 cup whipping cream (35-36% milk fat)
2 tablespoons sugar
1 tablespoon Grand Marnier or any orange-flavored liqueur
Put all ingredients in a large bowl and whip until stiff peaks form. The alcohol will soften the cream and give it a slight tang.