Strawberry Shortcake
Watching your figure? This gluten free and vegetarian recipe has 385 calories, 5g of protein, and 24g of fat per serving. This recipe serves 8. It will be a hit at your Mother's Day event. Head to the store and pick up vanillan extract, lemon zest, whipped cream, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 40 minutes.
Instructions
Watch how to make this recipe.
Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands.
Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day!
Place them on a parchment-lined baking sheet.
Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom.
Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top.