I love making brunches with my friends. It’s a nice way to start the day, and it makes me feel strangely productive. Plus, I don’t really love eggs, so cooking means we can come up with delicious egg-alternatives. Yesterday Ashley and I headed over to other-Ashley’s (yes, confusing…) gorgeous turquoise kitchen to make strawberry shortcakes. Even though it isn’t strawberry season:
it’s almost for sure whipped cream season. (And! How awesome is Ashley’s collender-a-cutting-board?) Scones, as Ashley pointed out, are pretty much bread, with whipped cream. Meaning: delicious!
These shortcakes are amazing, and pretty quick, which is crucial because otherwise I would have snacked on all the strawberries…
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter
- 1 large egg
- 2 cups of cream
- 1 egg yolk
- vanilla to taste
- sugar to taste
Heat the oven to 375. Combine sugar, flour, baking powder, and salt. Even thought the recipe says to cut in the butter, we just pretty much kneaded it with our hands. It might be better to use a pastry knife, but we didn’t have one and this way worked alright. Whisk together egg and half a cup and 2 tablespoons of cream, and add the mixture to the dry ingredients. Roll out the dough about 1-inch thick and use a cup to cut it into circles. Glaze with egg yolk and 1 tablespoon of cream. Yes, you pretty much add cream at every possible interval. Bake until golden brown: 20 to 30 minutes.
While the shortcakes are cooling, whip the rest of the cream and add some vanilla (lots!) and sugar to taste. I am seriously in love with Ashley’s mixer. It’s so so gorgeous, and functional, too, I guess.
Then, you just have to cut the short cakes horizontally, and fill them with cream and sliced berries. I think these are just beautiful treats, and they actually taste better than they look.