Strawberry Shortcake Stack Recipe
Honey, cream & strawberry coulis
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Ingredients
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Strawberry Shortcake Stack
Method
Preparation
- 1
Prepare the Strawberries
Slice the fresh strawberries and toss them with 1/4 cup of granulated sugar. Let them sit for about 30 minutes until they release their juices.
- 2
Make the Shortcakes
Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, remaining sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla extract until just combined.
- 3
Bake the Shortcakes
Turn the dough onto a lightly floured surface and gently knead it a few times. Pat it into a 1-inch thick rectangle and cut into rounds using a biscuit cutter. Place on a baking sheet and bake for 15-20 minutes or until golden brown.
- 4
Prepare the Cream
In a mixing bowl, beat the heavy cream and honey until soft peaks form.
- 5
Assemble the Shortcake Stack
Slice the baked shortcakes in half horizontally. Layer the bottom half with a generous amount of strawberries, a dollop of whipped cream, and then place the top half back on. Drizzle with additional honey or strawberry coulis if desired.
