Summer Strawberry Shortcake
dessert, shortcake, Southern Fellow, Strawberry
stemmed and sliced
all purpose flour
cold and cut into cubes
turbinado cane sugar
Preheat oven to 400 degrees
Place an empty glass or metal mixing bowl in freezer for the whipped cream.
Combine the sliced strawberries, sugar, and liqueur in a bowl and toss together and refrigerate for an hour, but no more than 24 hours.
Remove your mixing bowl from the freezer and add all ingredients.
Using a whisk attachment, whisk the mixture on high until firm peaks form
Cover and refrigerate.
In a food processor combine the first 5 ingredients and pulse a few times to combine.
Add the cubed butter and pulse until the flour mixture looks meally.
Combine the buttermilk and the almond extrait.
Add to the flour mixture and pulse until combined and dough is formed.
Line a sheet pan with parchment paper.
Using 2 spoons or a medium scoop place scoops that look a little larger than a golf ball on your pan. Leave about 2 inches of space in between scoops.
Use a pastry brush and coat each shortbread with the heavy cream.
Next sprinkle each shortbread with the large sugar crystals.
Place the shortbreads in the oven for 12-14 minutes.
Split the shortbread in half and place the bottom half onto your plate.
Add a spoonful of the whipped cream to the bottom half.
Add a spoonful of the sliced strawberries to the top of the whipped cream.
Restore the top of the shortbread.
Copyright by Southern Fellow 2020