She she-n-he, She-n-He Photography
Yield:16 servings.
Ingredie nts:
For the strawberries:
8 cups strawberries, rinsed, peeled and sliced
1/4 cup of sugar
For the cookies:
1 cup of sugar
6 cups all-purpose flour
2-1/2 tablespoons baking powder
2 teaspoons kosher salt
3 sticks (24 tablespoons) cold unsalted butter, diced
1 cup heavy whipping cream
4 large eggs
For the whipped cream:
1 pint whipped cream, very cold
1/4 cup sugar
1 teaspoon vanilla extract
Instruct the
- Strawberries:Combine strawberries and sugar. Line a basket with a cloth napkin and a sheet of parchment paper, and transfer the strawberries to the basket.
- Cookies:Preheat oven to 375 degrees F. In a food processor, mix flour, baking powder, sugar, and salt until blended. Add the butter and pulse until the mixture resembles coarse meal, 12 times. In a medium bowl, mix the cream with the eggs. Pour over flour mixture and pulse until large clumps form, about 25 times.
- Using a half-cup measuring cup or ice cream scoop, gently pack the dough, invert and punch out onto a parchment-lined baking sheet. Repeat to form 16 cookies. Bake until golden, about 20 minutes. Transfer to a wire rack to cool completely, then transfer to a basket lined with a cloth napkin.
- Whipping Cream:Beat cream, sugar and vanilla until soft peaks form. Transfer to a deep plate or compote..
- To serve:Place the strawberry cookie baskets and whipped cream compote in the center of the table or on the buffet, and let guests enjoy building their own strawberry shortcakes!
