Cream Shortcakes

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3 cups all-purpose flour, preferably bleached
4 teaspoons baking powder
3/4 teaspoon coarse (kosher) salt
1/4 to 1/3 cup granulated sugar, to taste
1 teaspoon vanilla extract (optional)
1 3/4 cups heavy cream, or more as needed


Preheat oven to 425 degrees.
In a large bowl, whisk together flour, baking powder, salt and sugar. Pour in vanilla and cream and stir it in gently with a rubber spatula until dry ingredients are just moistened.
Turn the dough out onto a lightly floured surface and press it together with your hands, slowly adding more cream if needed to get dough to hold together. Roll or pat dough into a circle 3/4-inch thick. Cut into 3-inch rounds with a floured biscuit cutter or drinking glass; pull the cutter straight up each time — twisting it will make the biscuits rise lopsided. Place each shortcake slightly separated on a parchment paper-lined or lightly greased baking sheet.
Bake shortcakes for 15 minutes, or until lightly browned. Serve immediately, or transfer to a wire rack to cool. (They’ll split better if left to cool for a few minutes.)

 This little tiny snack is a good snack.... Tiny but very tasty and with each bite you get a full re-freshen of the strawberries in the sweet tight hold between the biscuits. The taste alone will have you sky rocket.. Try Taste And Enjoy :)

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