Strawberry Shortcake
Strawberry shortcake filled with vanilla ice cream instead of the traditional whipped cream topping.
Servings: 6
Ingredients
- 1 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter, cold, cut into small pieces
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- turbinado sugar, as needed
- 10 oz strawberries, hulled and sliced
- vanilla ice cream
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender (knifes, forks, or with your fingers) until mixture looks like coarse sand.
- Fold in buttermilk and vanilla extract until just combined. Turn dough out onto a lightly floured surface and pat into a rectangle about 6 by 4 inches. Cut the dough into 6 equal squares.
- Transfer to a parchment lined baking sheet. Brush tops with buttermilk and sprinkle with turbinado sugar. Bake for 15-18 minutes until puffed and golden. Let cool slightly on wire rack.
- If strawberries are not sweet or ripe enough, toss in some sugar. Cover and chill until ready to assemble.
- Split the shortcakes in half horizontally. Scoop some ice cream onto the bottom half followed by some strawberries, then top with other shortcake half.