strawberries & cream with rosemary shortcakes

Name: Strawberries & Cream with Rosemary Shortcakes
Prep time: 5 min
Cook time: 10 min
Yield: 9
Cuisine: American
Ingredients: - 2 cups strawberries, washed, hulled and sliced; - 1/4 cup sugar; - zest of 1 orange; - shortcakes:; - 2 cups sifted all-purpose flour; - 1/4 cup sugar; - 2 teaspoons baking powder; - 1/2 teaspoon salt; - teaspoon chopped fresh rosemary; - 1/2 cup shortening; - 1 egg, slightly beaten; - 1/3 cup milk; - 1 teaspoon vanilla; - whipped cream:; - 1 cup heavy cream; - 2 tablespoons confectioner's sugar

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Catherine Cappiello Pappas

Amityville, NY

Updated on May 14, 2014

Rosemary has such a distinct flavor with a subtle floral aroma...it almost reminds me of lavender but more piney. I figured I would give it a try in shortcakes, since shortcakes tend to be more like a sweet biscuit than an actual cake.

Rate

prep time 5 Min

cook time 10 Min

method Bake

yield 9 serving(s)

Ingredients

- 2 cups strawberries, washed, hulled and sliced
- 1/4 cup sugar
- zest of 1 orange
- shortcakes:
- 2 cups sifted all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- teaspoon chopped fresh rosemary
- 1/2 cup shortening
- 1 egg, slightly beaten
- 1/3 cup milk
- 1 teaspoon vanilla
- whipped cream:
- 1 cup heavy cream
- 2 tablespoons confectioner's sugar

How To Make strawberries & cream with rosemary shortcakes

Step 1

In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes. Preheat oven to 375 degrees F. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary. Add shortening. Blend with a fork or with your hands until a course mixture comes together. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack. In a small bowl, whip cream and sugar until firm. Assembly. Cut each shortcake in half. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.
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