You may also like
Categories:
strawberries raspberries sugar orange mint flour sugar baking powder kosher salt unsalted butter heavy cream vanilla vanilla ice cream
Viewed: 42 - Published at: 4 years agoIngredients
- 1 pint strawberries, topped and quartered
- 1 pint raspberries
- 2 tablespoons sugar
- Grated zest and juice of 1 orange
- 6 fresh mint leaves, cut into a chiffonade (see page 58)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- Pinch of kosher salt
- 4 tablespoons (1/2 stick) unsalted butter, cold, cut into pea-size pieces
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 pint vanilla ice cream, taken out of the freezer about 15 minutes before serving
Method
- In a large bowl, toss together the strawberries, raspberries, sugar, orange zest, and orange juice.
- Let the mixture sit for at least 30 minutes to allow the fruit to release some of its juice.
- Preheat the oven to 450F.
- In a food processor, combine the flour, 1 tablespoon of the sugar, baking powder, and salt.
- Pulse to combine.
- Toss in the butter, heavy cream, and vanilla and pulse, pulse, pulse until the mixture comes together to form a rough ball; it should look fairly crumbly.
- Line a baking sheet with parchment paper or a silicone mat.
- With lightly floured hands, form the dough into craggy-looking balls, a bit larger than golf balls.
- They should look a little like toads and DEFINITELY not be perfect.
- Place the balls on the baking sheet and squish each ball to flatten it some; sprinkle the balls with the remaining tablespoon of sugar.
- Put the cakes in the oven and bake for 11 to 12 minutes, or until golden brown.
- Remove and let cool.
- Toss the mint with the fruit and stir to combine.
- Cut the shortcakes in half equatorially, place the bottom halves on individual plates, and divide the fruit and juice among them.
- Place a scoop of ice cream on top of the fruit, replace the tops, and serve immediately.
