![]() Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.There was a birthday in the house this weekend! January is filled with birthdays in my family, and it ends with my mother’s.Spoon a generous dollop of whipped cream on top of the bottom. Slice each shortcake in half, removing the tops.Fold in the other half of intact strawberries. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Set aside about 1/2 of the strawberries, leaving the juices behind with the other half.Add the remaining cream and beat until cream is whipped to stiff peaks. Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds.Add the honey and sugar and beat to combine, about one minute. In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute.Add two tablespoons of water to the berries and juices and stir with a spatula. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Toss together the strawberries, sugar, and salt on a baking sheet.Bake for about 15 minutes or until shortcakes are golden and cooked throughout.Sprinkle a little extra sugar on top, if desired. Lightly brush the remaining cream over the mounts of dough. ![]() Using a 3″ biscuit cutter, cut out rounds of dough. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick.
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