· By Red Rice Books
Very Strawberry Shortcake + Juneteenth Cookout
RECIPE AUTHOR: Meiko Temple
Prep Time: 15 | Cook Time: 30 | Serves: 8
INGREDIENTS:
Shortcake:
- 2 cups all-purpose flour
- ½ cup butter flavored shortening
- ¼ cup freeze-dried strawberry slices
- 1 tablespoon turbinado sugar
- 2 teaspoons baking powder
- ½ teaspoons kosher salt
- 1 large egg
- 5 tablespoons ice cold water
- 1 tablespoon melted butter
Strawberries:
- 1 lb strawberries, washed, top removed, halved
- ⅓ cup light brown sugar
- ¼ teaspoon kosher salt
Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- ⅛ teaspoon kosher salt
INSTRUCTIONS:
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Shortcake: Preheat oven to 350F. In a large bowl combine flour and shortening until combined. Crumble in freeze-dried strawberries and mix in flour until combined. Add in sugar, baking powder, salt, egg, and ice water. Stir with a spoon until combined and the dough ball forms.
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Transfer dough to a lightly floured surface and pat down about 1 inch thick. Use a 2 ½ inch biscuit cutter to cut shortcakes. Transfer to a parchment-lined baking sheet, brush with melted butter and evenly sprinkle turbinado sugar over top and bake for 25-27 minutes until golden brown. Cool for 10 minutes then split the shortcake in half.
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Strawberries: While the shortcake bakes, in a large bowl mash strawberries, light brown sugar, and salt with a potato masher or fork until strawberries are crushed.
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Whipped Cream: In a large bowl mix heavy cream, powdered sugar, vanilla and salt for 2-3 minutes with a hand mixer on medium speed until whipped cream is light and fluffy.
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To assemble: Cut the shortcake in half, place strawberries on the bottom half, place the top of the shortcake, and cover with whipped cream. Garnish with remaining strawberries.