Strawberry Shortcake

 

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On a trip to the farmers market I saw these strawberry and insanity knew I had to make something with them. These personal strawberry shortcakes are the prefect dessert any time.

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INGREDIENTS

  • 1 ¼ cup all-purpose flour
  • ⅛ teaspoon salt
  • ½ cup plus 2 tablespoons whole milk
  • ½ cup water
  • 8 Tablespoons unsalted butter, sliced into 8 pieces for easier melting
  • 1 Tablespoon sugar
  • 4 large eggs
  • 2 cups heavy whipping cream
  • ½ cup confectioner sugar, plus extra for garnish
  • 2 teaspoons vanilla
  • 1 quart strawberries, washed and sliced

INSTRUCTIONS

For Pastry Puffs

1. Preheat oven to 375 degrees.

2. Stir together flour and salt in a small bowl. Set aside.

3. In a medium saucepan, combine the milk, water, butter, and sugar. Cook over medium heat, stirring occasionally, until butter melts.

4. Add flour all at once into the mixture. Stir vigorously with a wooden spoon until all of the flour is incorporated and the mixture looks like a very thick paste, It will start to become a ball.

5. Place hot dough in a stand mixer. Mix for 1 minute. While the mixer is running, add eggs one at a time, mixing well after each additional egg. Mix the dough for 1 minute after the last egg has been added. The dough will now be very sticky.

6. Place the warm dough in a pastry bag or in a freezer bag with the corner snipped. Pipe 2” mounds on a cooking sheet lined with parchment paper sheet, spacing each mound 2″ apart.

7. Bake for 23-25 minutes or until medium golden brown. Remove from oven and let cool on wire rack. Gently create a small whole on the bottoms of the cream puffs with a knife to let steam escape to prevent them from getting soggy.

For Cream:

1. Chill a medium mixing bowl and beaters in the freezer for 20 minutes.

2. Place cream, sugar, and vanilla in the bowl and whip until desired thickness.

Assemble:

Slice cooled cream puffs in half. Slice strawberries and assemble. Sprinkle with powdered sugar and serve.

 

Note: Recipe adapted from A Buck Country Kitchen

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