Thursday, March 18, 2010

mini strawberry shortcakes

i found this recipe in an old martha stewart magazine and i couldn't wait to try it. it's not strawberry season just yet but i couldn't resist making them now...i'll definitely give it another go this summer with some local berries. here's the recipe, courtesy of good old martha stewart.

  • 12 ounces strawberries, hulled and cut into 1/4 inch dice (2 cups)
  • 1 tsp fresh lemon juice
  • 1/2 cup plus 1 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp course salt
  • 3 oz (6 tbsp) cold unsalted butter, cut into small pieces
  • 2/3 cup heavy cream
  • sanding sugar for sprinkling (i couldn't find it so i skipped this step)

1. preheat oven to 350 degrees.
2. hull and dice the strawberries.

3. combine strawberries, lemon juice, and 2 tbsp granulated sugar.
4. whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl.
5. cut in the butter with a pastry cutter (or rub in with your fingers) until mixture resembles course crumbs.
6. stir in cream until dough starts to come together, then stir in strawberry mixture.

7. using a 1-1/2 inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart.
8. sprinkle with sanding sugar (i skipped this b/c i didn't have the sugar) and bake until golden brown, 24 to 25 minutes.

9. transfer to a wire rack and let cool.

cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. i recommend serving with vanilla ice cream or whipped cream. delish!

1 comment:

everydaychicny said...

Wow, these look so tasty! I'm totally going to try this for a spring dessert!!