Chef Paulette's Strawberry Shortcakes w Vanilla Glaze - WSMV News 4

Chef Paulette's Strawberry Shortcakes w Vanilla Glaze

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Strawberry Shortcakes w Vanilla Glaze
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 stick unsalted butter
2/3 cup milk
2 pints strawberries
1/4 sugar
Preheat oven to 400 degrees F.

In medium mixing bowl, whisk together the flour, baking powder and salt. Cut int he butter using a party cutter of two knives until butter is the size of peas. Add milk and mix with a large spoon, then knead into a smooth dough. Do not over-knead. You want some of this butter pieces to stay large. Pat dough into a 1/2-inch disk. Cut out 2-inch circles. Place circles on a baking sheet lined with parchment. Re-knead dough and cut out more. Bake for 12-15 minutes until golden. Rinse strawberries and drain. Cut off green top and discard. Slice strawberries into quarters. In a medium mixing bowl toss strawberries with sugar.

Whipped Cream; 1 cup heavy cream, 1/2 cup powdered sugar, a few drops of vanilla
Chill cream, bowl, and hand mixer beaters. Beat cream until soft peaks form. Add sugar and vanilla. Beat until stiffer peaks form.
Vanilla Glaze:
2 tablespoons unsalted butter, room temperature
1 cup powdered sugar
1/4 teaspoon vanilla
5-6 tablespoons very hot water, as needed

Smooth the butter in a medium mixing bowl. Add the sugar and vanilla and mix together with butter using a spoon. Drizzle a little hot water on the mixture and stir vigorously to make the icing into a not-too-thick, not-too-thin consistency. If too thin add more sugar. Too thick add more hot water.

Slice each biscuit in half like a roll. Open and dollop some whipped cream on the bottom half. Place 2-3 tablespoons strawberries on top of whipped cream. Add the cake cover. Drizzle the vanilla glaze in a zig zag pattern on top. Serve immediately.

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