Strawberry Shortcakes

Strawberry Shortcakes

Growing up I always thought strawberry shortcakes were consists of, well, cake. Why would someone it is known as a shortcake if cake had not been the starring ingredient? While you will discover versions that pair strawberries with cake, these fluffy, flaky biscuits are made in a sizable muffin tin, which give every one a crisp, clean edge. Once they’re ready, they’re sliced and full of a bright, glossy strawberry mixture. I created a basil whipped cream of these shortcakes for the earthy note, nevertheless, you can easily select the classic, plain (and delicious) whipped cream.

Muffin Tin Strawberry Shortcakes with Basil Whipped Cream

Makes: 10 individual shortcakes

Ingredients:

Baking Powder Biscuits:
3 cups flour
3 Tbsp granulated sugar
1 vanilla bean, scraped
1/2 tsp salt
4 Tbsp baking powder
3/4 cup unsalted butter, cold and cubed
1 1/2 cup whole milk
1/4 cup heavy cream
Coarse sugar

Strawberry Filling:
1 clamshell strawberries, hulled, halved, quartered if large
1/2 cup apple jelly

Basil Whipped Cream:
1 cup whipping cream
1/3 cup basil leaves, torn (optional)
*If preparing basil whipped cream, infuse basil into whipping cream a minimum of 3-4 hours in advance.

Muffin Tin Strawberry Shortcakes with Basil Whipped Cream

Directions:

Baking Powder Biscuits:
1. Preheat oven to 400°F. Grease a sizable muffin tin.
2. In a sizable mixing bowl, whisk together flour, sugar, vanilla, salt and baking powder.
3. Using a pastry blender or perhaps a fork, cut the butter into your flour mixture until it resembles coarse crumbs of consistent size. The butter must be pea-sized bits over the mixture.
Stir in milk until dough actually starts to form a ball.
4. Roll out your dough over a lightly floured surface to about 1-inch thickness.
5. Use a circle blameless , to cut out of the biscuits. Note: When cutting biscuits with a blameless ,, tend not to twist the standard once you have cut to the biscuit dough. This will “seal” the perimeters of the biscuit and stop optimum rising!
6. Place each biscuit right into a muffin tin cavity. Brush the top each biscuit with heavy cream and sprinkle on coarse sugar.
7. Bake at 400 degrees for 20 – 22 minutes, until tops are golden.

Muffin Tin Strawberry Shortcakes with Basil Whipped Cream

Strawberry Filling:
1. In a microwave safe bowl, warm apple jelly.
2. Toss strawberries in apple jelly until all pieces are covered. Set aside.

Basil Whipped Cream:
1. Heat cream over medium temperature in a saucepan until it just actually starts to simmer. Remove from heat and add in basil leaves.
2. Allow mixture by sitting at room temperature about half-hour, uncovered.
3. Pour the cream by way of a mesh strainer right into a small bowl to get rid of the leaves.
4. Cover and refrigerate no less than 3 hours before using.
5. Once chilled, pour basil whipping cream in to the stand of an standing mixer. Whisk until stiff peaks form.

Muffin Tin Strawberry Shortcakes with Basil Whipped Cream

Assembly:
1. Before assembling, warm the biscuits lightly should they have cooled.
2. Split shortcakes and divide strawberry and whipped cream among bottoms. Close with shortcake tops.
3. Serve warm.

Muffin Tin Strawberry Shortcakes with Basil Whipped Cream

LEAVE A REPLY