Name: Strawberry Shortcakes with Whipped Cream
Prep time: 15 min
Total time: 20 min
Yield: serves 6 people
Cuisine: British
Ingredients: 400 g all-purpose flour; 100 g sugar; 1 tbsp baking powder; 170 g cold butter (Mu cuisine); 300 g cold whipping cream (Mu cuisine); 250 g fresh strawberries; 2 tbsp sugar; 150 g whipping cream (Mu cuisine)

Strawberry Shortcakes with Whipped Cream

Strawberry Shortcakes with Whipped Cream are a wonderful way to celebrate spring and summer. A wonderful crumbly, tasty shortcake, filled with macerated strawberries and lightly whipped cream. .After a couple of days spent in London, it's impossible to not be inspired by all the delicious foods and mixture of cultures and treats. Scones are said to be from the United Kingdom as well, they are often served with jam too, for breakfast, afternoon snack or dessert and we truly adore them too. There's something magical about a big, thick "cookie" texture biscuit - scone, combined with fresh seasonal fruits like strawberries and delicate whipped cream. Not only is this dessert perfect for picnics, summer days and celebrations, it's also awesome because you can bake the scones two days ahead and then simply serve them when it's dessert time. Easy peasy and so so so delicious. Thanks to Mu Cuisine for sponsoring this delicious post.

Ingredients

scones

400 g all-purpose flour

100 g sugar

1 tbsp baking powder

170 g cold butter (Mu cuisine)

300 g cold whipping cream (Mu cuisine)

strawberries and cream

250 g fresh strawberries

2 tbsp sugar

150 g whipping cream (Mu cuisine)

Tools and equipment

food processor (optional)

bowl

spatula

baking tray

baking paper

electric mixer

METHOD

make scones batter

Preheat your oven to 200 °C / 390 °F. In a large bowl of a food processor sift together flour, sugar, baking powder, pinch of salt and small cubes of cold butter. Pulse until the batter is just combined. There may still be visible parts of butter. Transfer to a large bowl, add cold whipping cream and stir to combine.
Scones

Flour a clean work surface. Transfer the dough to a work surface and gather the dough together to form a rectangle. Fold the dough into thirds, as you would a letter. Form a rectangle. Dip a pastry cutter (8cm (3-inch) in diameter) in flour and cut out 8 circles (about 2 cm (0.8-inch) thick). Make sure not to twist the pastry ring around or there scones won't be as brittle as wanted.
Bake

Put the scones on a baking tray lined with baking paper. Make sure there's enough space between each scone. Brush the top of each scone with a little extra whipping (not whipped) cream. You can optionally sprinkle with sugar. Place in the oven and bake for about 18 - 20 minutes or until golden and risen.
Strawberries and cream

While the scones are baking, clean your strawberries, cut large ones in half. Place them in a bowl with two tablespoons of sugar, combine and leave to macerate for a few minutes. Whip the whipping cream.
Serve

Remove baked scones from the oven and leave them to cool for about 15 minutes, then cut them in half lengthwise. Serve with fresh macerated strawberries, whipped cream. Optionally you can also add remaining strawberry liquid from macerating and fresh mint leaves.