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Recipes

Individual Strawberry Shortcakes

servings: 24
Individual Strawberry Shortcakes

prep time

50

total time

100

ingredients

11

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Individual Strawberry Shortcakes

servings: 24
INGREDIENTS:
ingredients
SHORTCAKES
  • 2 sticks unsalted butter 
  • 1 cup granulated sugar 
  • 3 eggs 
  • 1 tsp. vanilla extract 
  • 1 cup Hood® Sour Cream
  • 3 1/2 cups all purpose flour, plus more for rolling 
  • 1 Tbsp. baking powder 
  • 1 tsp. salt  

CREAMY TOPPING
  • 1 8 oz. package cream cheese 
  • 3 1/2 cups sifted confectioners' sugar 
  • 1 cup Hood® Sour Cream 
  • 1 tsp. vanilla extract 
  • 1 pint fresh strawberries, sliced lengthwise   
DIRECTIONS:
directions
Shortcakes
Make sure all ingredients are at room temperature to start. Preheat oven to 325° F. Prepare cookie sheets by lining them with parchment paper. Sift the flour, baking powder, and salt together and set aside. In the bowl of a large stand mixer, cream the butter until it is smooth and has no lumps. Add in the granulated sugar and mix on high until light and fluffy. Add in the eggs one at a time, making sure to scrape the sides and bottom of the bowl after each addition. Add in the vanilla. Once the eggs are fully incorporated, slowly add in half of the sour cream. 

Add in half the sifted dry ingredients and mix only until incorporated. Add the remainder of the sour cream, making sure to combine but not over mix, followed by the remainder of the dry ingredients. Pour the dough onto a large pieced of plastic wrap, sprinkled with flour. Shape the dough into a flat disc and wrap tightly. Refrigerate for at least a half an hour. Once the dough has chilled, remove it from the refrigerator and take off the plastic wrap. Sprinkle a clean, flat surface with a generous amount of flour. Break off a section of the dough and roll it out evenly with a rolling pin until it is ¼ inch thick. Using a 3-inch round cookie cutter, cut the dough and place the circles onto the prepared pans, making sure they are spaced out evenly. Bake the shortcakes for approximately 12 minutes, or until the bottoms are lightly browned. Roll, cut, and bake the remainder of the dough. You can knead the scraps into a new disc and roll out again. Cool the shortcakes on a rack before topping and serving.

Creamy Topping
Make sure the ingredients are at room temperature before starting. In the bowl of a standing mixer with a paddle attachment, cream the cream cheese until it is smooth and has no lumps. Add in half of the sour cream and combine. Slowly add in the sifted confectioner's sugar until completely combined. Add in the vanilla. Add in the remainder of the sour cream and combine. Mix on high until light and fluffy. If you are not using the topping immediately, refrigerate it until you are ready to serve. Top the shortcakes just before serving with a heaping scoop of the cream and a spoonful of fresh strawberries.

Recipe Tip: For sweeter shortcakes, combine the strawberries with ¼ cup of granulated sugar before serving and/or sift a teaspoon of confectioner's sugar over the top of the plated dessert.


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