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Strawberries & Cream with Rosemary Shortcakes


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5 from 1 review

  • Total Time: 20 minutes
  • Yield: 9-10 servings 1x

Ingredients

Units Scale
  • 2 cups strawberries, washed, hulled and sliced
  • 1/4 cup sugar
  • Zest of 1 orange

Shortcakes:

  • 2 cups sifted all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup shortening
  • 1 egg, slightly beaten
  • 1/3 cup milk
  • 1 teaspoon Neilsen Massey Vanilla

Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons confectioner's sugar
  • In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes.

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary.
  3. Add shortening. Blend with a fork or with your hands until a course mixture comes together.
  4. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms.
  5. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet.
  6. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack.
  7. In a small bowl, whip cream and sugar until firm.

Assembly:

  1. Cut each shortcake in half.
  2. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
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Living The Gourmet
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