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Thursday, August 24

Triple strawberry shortcakes

Active: 1 hour; Total: 2 hours; Serves: 6

Flour, all-purpose

2 cups

Strawberries, freeze-dried 

½ cup +
¼ cup

Sugar, granulated

¼ cup +
¼ cup +

Baking powder

1 tablespoon

Salt, kosher

½ teaspoon

Butter, unsalted, cold, cut into small pieces

6 tablespoons

Cream, heavy

¾ cup +
1 cup


1 large

Strawberries, hulled and halved or quartered

1 ¾ pounds

Lemon juice

½ lemon

Sugar, confectioners’

¼ cup

Vanilla extract

1 teaspoon

  1. Line a baking sheet with parchment paper. 
  2. Pulse the flour, ½-cup freeze-dried strawberries, ¼-cup granulated sugar, baking powder, and salt in a food processor until the strawberries are crushed. 
  3. Add the butter, and pulse until it is pea-sized pieces. 
  4. In a small bowl, whisk together ¾-cup cream and an egg. 
  5. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse into the dough comes together. 
  6. Transfer to a medium bowl, and kneed three or four times. 
  7. Scoop six balls of the dough (about ½ cup each) onto the baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. 
  8. Refrigerate until firm, about 30 minutes. 
  9. Preheat the oven to 400°F. 
  10. Lightly brush each ball of dough with cream, and sprinkle with granulated sugar. 
  11. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. 
  12. Let cool 10 minutes on the baking sheet, then transfer the shortcakes to a rack to cool completely. 
  13. Meanwhile, puree 2-cups strawberries in a blender until smooth (you should have about 1 cup puree). 
  14. Toss the remaining 4-cups strawberries with ½-cup strawberry sauce, ¼-cup granulated sugar, and lemon juice; cover and refrigerate until ready to use. 
  15. Crush or finely chop ¼-cup freeze-dried strawberries until powdery; transfer to a large bowl and add 1-cup cream and ¼-cup confectioners’ sugar. 
  16. Beat with a mixer on medium-high speed until stiff peaks form. 
  17. Add the vanilla, and beat until combined. 
  18. Gently fold in the remaining ½-cup strawberry sauce; refrigerate until ready to use. 
  19. Split each shortcake and fill with the strawberry mixture and strawberry whipped cream. 
Recipe from Food Network Magazine.

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