All the charm of a classic American shortcake with strawberries lies in its simplicity. Shortbread covered with whipped cream and fresh strawberries. Very tasty, spectacular and homely. So that the shortcake – short cake – turned out to be airy and layered, do not knead the dough much. You don’t even need a mixer, dough knead with your hands. It’s enough that all the lumps come together. Fold the mass several times, and then roll it out slightly, cut into rectangles and bake. Put on the finished cake whipped vanilla cream and a mountain of fresh strawberries.
Recipe author – Anna Olson (Olson) – pastry chef and presenter tv shows
Time: 1 hour. 10 min. Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Shortbread
- 2 tbsp. premium flour
- 1/4 Art. Sahara
- 1 tbsp. l baking powder
- 1 tsp finely grated lemon peel
- 0.5 tsp soda
- 1/4 tsp salt
- 1/4 Art. chilled butter, sliced into pieces
- 2/3 Art. yogurt
- 1 egg, beaten with 2 tbsp. l water, for lubrication
Filling
- 1 tbsp. whipping cream
- 2 tbsp. l Sahara
- 0.5 tsp vanilla extract
- 2 tbsp. chopped fresh strawberries
- Powdered sugar, for sprinkling
Recipes with similar ingredients: premium flour, yogurt, eggs, cream, lemon zest, strawberries
Recipe preparation:
- Preheat the oven to 190 ° C and cover the baking sheet with parchment paper.
- Combine flour, sugar, baking powder, lemon zest, soda in a bowl and salt. Stir in butter with a knife until mixture is over the texture resembles coarse crumb (but it will not be much differ). Stir in the yogurt and start kneading the dough.
- Place the dough on a lightly floured work surface. Knead it by folding and collecting all the pieces together. Keep going fold the dough until you collect it together (so your shortbread cookies will be layered). Form a rectangle from the dough measuring approximately 25 x 15 cm. and 1 cm thick. Cut the dough into 8 rectangles and place them on the prepared pan. Grease tops of cakes with an egg and bake for 18-20 minutes until golden crust. Cool the cakes to room temperature.
- Whip the cream until soft peaks, then mix sugar and vanilla. For assembly, cut the cake in half on the side. Put the bottom half on a plate and apply a little whipped cream. Put it on top strawberries, then cover with the second half of the cake. Sprinkle with cake icing sugar and serve immediately. Shortcakes are best serve on the day they are baked, but the dough can be kneaded in advance, freeze, and before baking, defrost in the refrigerator.
