Recipe: Brown sugar strawberry shortcakes

Ingredients

• 2-1/4 cups all-purpose flour

• 4 tsp baking powder

• 1/2 tsp salt

• 5 tbsp brown sugar, divided

• 1/4 cup unsalted butter, cold

• 3/4 cup milk

• 2 tbsp water

• 1 pint fresh strawberries, washed, hulled and quartered

• 1 cup crème fraîche

• Icing sugar for dusting

Directions
1 Preheat oven to 450F. In a large bowl, mix together flour, baking powder, salt and 3 tbsp brown sugar. Using just your fingertips, work the cold butter into the dry ingredients, combining until the mixture is crumbly. Set aside.

2 In a saucepan, gently warm milk and water over low heat just until combined. Remove pan from heat.

3 Make a well in the centre of dry ingredients and pour in the warm liquid. With a fork, mix lightly, just until the dough comes together.

4 On a floured surface, gently knead the dough for about 30 seconds. Roll out to a 1-inch thickness and stamp out the shortcakes with a 3-inch round cutter. Place rounds two inches apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes in preheated oven.

5 Meanwhile, very gently toss together the prepared strawberries and the remaining 2 tbsp brown sugar.

6 Pull apart a warm shortcake. Place the bottom on a plate. Spoon over some of the strawberries and their juice and add a dollop of crème fraîche. Replace the top and dust with icing sugar.

Makes 6
 

 

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