Strawberry & Mint Shortcakes CookqcookQ

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  • Yield 12
  • Servings 12
  • Portion 1
Black Pepper a couple grinds
3/4 cu All Purpose Flour
4 tsp Baking Powder
1/2 tsp Kosher Salt
4.3 tbs White Sugar
2.5 tbs Mint (Fresh And Diced)
1/2 cu Salted Butter (Chilled)
2/3 cu Buttermilk
1 pt Strawberries
1 tsp Lemon Zest
1 tsp Lemon Juice
1 cu Heavy Whipping Cream
1/2 tsp Vanilla Extract
  1. In a large bowl, combine flour, baking powder, salt and 3 tbs of sugar. Using a pastry blender (or knives, fingers, food processor, etc) cut in butter until it resembles a coarse meal.
  2. Stir in 2 tbs of mint and buttermilk, and mix until just combined.
  3. Turn the dough out onto a floured surface. Knead a couple of times and pat into a circle (with a 1″ thickness). Using a biscuit cutter (or juice glass), cut out the shortcakes.
  4. Place on a lined baking sheet, 1-2 inches apart. Place baking sheet in the oven on bottom rack and bake for 10-12 minutes, or until golden brown. Remove from oven and set aside to cool.
  5. Wash and de-stem the strawberries. Slice strawberries and place in a bowl. Toss with 1.5 tsp (1/3 tbs) of fresh mint, 1 tsp sugar, lemon juice, and black pepper
  6. Mix the whipping cream, vanilla, 1 tbs sugar, and lemon zest together. Whip, using a whisk or electric mixer for 3-5 minutes, or until the mixture is light and billowy.
  7. When the shortcakes have cooled, arrange each cake on a plate with a generous dollop of whipped cream and strawberries.
  8. Notes
    1. Optional: brush each cake with an egg wash and sprinkle with raw (or coarse grain) sugar before baking.
    2. For whipped cream: Be careful not to overwhip! You want soft peaks.)