Shortcake Mix
1 3/4 cups all-purpose flour
5 tablespoons unsalted butter, softened
1 tablespoon baking powder
1 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3/4 cup heavy cream, chilled
Chantilly Cream
1 cup heavy cream, whipped to stiff peaks
1/4 cup granulated sugar
2 tablespoons orange liqueur
200g fresh strawberries, hulled and sliced in half
Accoutrements
Cookie cutter with 8cm diameter
Medium-sized baking sheet
Shortcake Mix
1 3/4 cups all-purpose flour
5 tablespoons unsalted butter, softened
1 tablespoon baking powder
1 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
3/4 cup heavy cream, chilled
Chantilly Cream
1 cup heavy cream, whipped to stiff peaks
1/4 cup granulated sugar
2 tablespoons orange liqueur
200g fresh strawberries, hulled and sliced in half
Accoutrements
Cookie cutter with 8cm diameter
Medium-sized baking sheet
Shortcake Mix
1
Preheat the oven to 180oC
Misture a farinha com o açúcar, o fermento e o sal no processador
Junte a manteiga e pulse até obter uma farofa
Ponha o creme de leite e pulse até a mistura ficar úmida
Amasse com as mãos ligeiramente até obter uma boa de massa
2
With a rolling pin, roll out the dough on a lightly floured surface and cut it with the cookie cutter
Place in the prepared baking sheet lined with parchment paper
Dust with the remaining granulated sugar
Bake for 20 minutes or until the bottom starts to brown and, when inserting a toothpick, it comes out clean
Chantilly Cream
Whisk the heavy cream until it begins to thicken
Add the granulated sugar and whisk until stiff peaks form
Add the orange liqueur and mix well
Assemble by placing a shortcake on each plate with a spoonful of chantilly cream and some strawberries
Top with another shortcake and dust with confectioner's sugar.
