These strawberry shortcakes turn a seasonal favourite into a delicious and easy dessert. This recipe uses cream scones and balsamic glazed strawberries.
Cream and Vanilla Scones
- 4 cups all purpose flour
- 1/2 cup granulated sugar, plus extra for sprinkling
- 2 tbsp baking powder
- 1 tsp salt
- 1 cup unsalted butter, cut into small pieces
- 500 mls 35% cream
- milk or extra cream for brushing tops
- 2 pints fresh, local, strawberries, rinsed and dried
- 2 tbsp granulated sugar
- 4-5 tsp balsamic vinegar, to taste
- 500 mls 35% cream
- 4 tbsp icing sugar
- 2 tsp pure vanilla extract
Measure all dry ingredients into a large bowl. Add cut butter to dry ingredients. Break up the butter with your fingers or a pastry cutter until the pieces are about the size of chickpeas and green peas. Pour in the cream and mix with a wooden spoon. When too stiff to continue stirring use your hands to bring the dough together into a ragged ball.
Preheat oven to 350°F, if baking right away.
Using your hands, form dough into 12 equal sized balls about 2 1/2" in diameter or the size of a tennis ball. Place on parchment lined baking tray. Flatten the tops and bottoms to make a tall hockey puck shape. Scones can be wrapped and frozen at this point. If continuing, brush lightly with milk and sprinkle with sugar.
Bake on center rack, in preheated oven for 30-40 minutes or until golden brown and firm to the touch. Let cool completely. Scones can be wrapped and frozen at this point.
Remove any stems and leaves from the washed and dried strawberries. Slice 1/4" thick or as desired. Place in bowl and sprinkle over sugar and balsamic vinegar. Stir and let stand, covered, at room temperature for 15 minutes or in the fridge for up to one hour.
In a stand mixer with whisk attachment, with a hand held mixer or a whisk, whip the cream with the sugar and the vanilla until medium stiff peaks form. Cover and keep in the fridge until ready to use. This keeps for 2-3 days.
- Assembled Shortcakes should be served immediately.
- Scones can be frozen before or after baking. If unbaked, freeze on tray and then pack into resealable bags or airtight container.
- Marinated strawberries are best used within one hour of mixing but will keep for 2 days, covered in the refrigerator.