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Strawberry shortcake with whipped cream

Name: Strawberry shortcake with whipped cream
Prep time: 1500 s
Cook time: 1200 s
Total time: 2700 s
Yield: 14
Ingredients: 400 grams Wheat flour white all-purpose self-rising enriched; 100 grams Sugars powdered; 2 teaspoons Leavening agents baking powder low-sodium; 170 grams NESTLE UNSALTED BUTTER; 300 grams Nestle Milkpak Cream; 250 grams Strawberries frozen sweetened sliced; 2 tablespoons Sugars powdered; 150 grams Nestle Milkpak Whipping Cream

45'

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Ingredients

Servings

- 14 Portions +

Wheat flour, white, all-purpose, self-rising, enriched

400 grams Wheat flour, white, all-purpose, self-rising, enriched

Sugars, powdered

100 grams Sugars, powdered

Leavening agents, baking powder, low-sodium

2 teaspoons Leavening agents, baking powder, low-sodium

NESTLE UNSALTED BUTTER

170 grams NESTLE UNSALTED BUTTER

Nestle Milkpak Cream

300 grams Nestle Milkpak Cream

Strawberries, frozen, sweetened, sliced

250 grams Strawberries, frozen, sweetened, sliced

Sugars, powdered

2 tablespoons Sugars, powdered

Nestle Milkpak Whipping Cream

150 grams Nestle Milkpak Whipping Cream

Average price

Strawberry shortcake with whipped cream

Nutri value

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Instructions

6 Steps

45'

Total

25'

Preparation

20'

Cooking

Waiting

Step by step

1 of 6

Step 1

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.

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2 of 6

Step 2

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).

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3 of 6

20'

Step 3

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.

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5 of 6

Step 5

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

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6 of 6

Step 6

Cut the scones in half lengthwise. Serve with sweetened strawberries, whipped cream. Optionally you can also add remaining strawberry liquid from strawberries and fresh mint leaves.

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