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Strawberry Deluge

I know i have been baking too much with strawberries lately, but that’s what you do when u bought a gorgeous bucket of strawberries right?

You see, strawberries aren’t exactly the kind of fruit that you could leave chilling for weeks. You are lucky if you can get away with one week, before all the mildew starts to attack and firm supple-ness turns to .. squishy.

So here is a strawberry shortcake, which is made of a sliced cream scone sandwiching macerated strawberries and softly whipped cream.

The scones were somewhat crispy on the edges and soft and bread-like within the middle, making it a great vehicle to soak up all that sweetened juice from the macerated strawberry.

And the whipped cream?
It just went so well with the scone, cause sometimes, eating a scone alone might be a bit on the dry side.

A winning combination, really.

Recipe adapted from Joy of baking

Scones:

2 cups (280 grams) all-purpose flour

1/4 cup (50 grams) granulated white sugar

2 teaspoons (10 grams) baking powder

1/8 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

1 large egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 cup (120 ml) light whipping cream or half and half (12 – 18% butterfat)

Egg Wash:

1 large egg, lightly beaten

1 tablespoon cream

Filling:

2 pounds (900 grams) fresh strawberries, hulled and sliced

1/4 cup – 1/3 cup (50 – 65 grams) granulated white sugar (or to taste)

Topping:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar

Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

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. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches (18 cm) round and about 1 inch (2.5 cm) thick. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.

Bake for about 15 – 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves about 8 people.

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  1. September 13, 2010 at 10:52 am

    Ooh this looks too good. And of course the strawberries make it healthy, right?

    • crustabakes
      September 13, 2010 at 4:01 pm

      yupp. i guess they do make it somewhat healthier. I guess u are a big fan of scones then?

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