Crime Scene Kitchen | FOX40
Today Chef Krystine was in the kitchen helping the guys solve this sweet mystery. Did you guess what was cooked in the Studio40 Live Crime Scene kitchen? It was…
Check out our recipe below for making this delicious treat at home and don’t miss Crime Scene Kitchen on Wednesday nights at 9pm! Only on FOX40!
Homemade strawberry shortcake
STRAWBERRIES + WHIP CREAM
6-7 cups quartered strawberries
1/4 cup + 2 tbsp (75g) granulated sugar, divided
1 teaspoon of pure vanilla extract
1 cup (240 mL) heavy cream
2 and 3/4 cups (345 g) all-purpose flour, plus extra for hands and counter *
1/4 cup (50g) granulated sugar
4 teaspoons of aluminum-free baking powder
1/2 teaspoon of baking soda
1 teaspoon of salt (I recommend fine sea salt)
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240 mL) cold buttermilk *
2 tablespoons (30 ml) heavy cream or buttermilk
Coarse sugar, for dusting
1. Start with the strawberries: Combine the strawberries and 1/4 cup (50 g) granulated sugar in a large bowl. Cover and refrigerate until ready to serve. This time allows the strawberries to release their delicious juice.
2. Bake cookies: Preheat oven to 400 ° F (204 ° C). Combine flour, granulated sugar, baking powder, baking soda and salt in a large bowl or in a large food processor. Whisk or
pulse until combined. Add the butter cut into cubes and cut it into the dry ingredients using a cookie cutter or by pulsing several times in a food processor. Pulse until coarse crumbs form. If you used a food processor, pour the mixture into a large bowl.
3. Pour the buttermilk on top. Fold everything together with a large spoon or rubber spatula until it begins to come together. You should not overwork the dough. The dough will be shaggy and crumbly with a few damp spots. Pour the dough and the crumbling dough onto a floured work surface and mix gently with generously floured hands. Have extra flour nearby and use it often to flour your hands and work surface during this step. Using floured hands or a floured rolling pin, flatten as best as possible into a rectangle 3/4-inch thick. Fold one side in the center, then the other side. Flip the dough horizontally. Gently flatten again into a rectangle 3/4-inch thick. Repeat the folding again. Flip the dough horizontally once more. Gently flatten into a rectangle 3/4-inch thick. Repeat the folding one last time. Flatten into the last 3/4 inch thick rectangle.
4. Cut into 2.75 or 3 inch circles with a cookie cutter. (Tip: Don’t twist the cookie cutter when pressing down on the dough.) Roll / flatten any leftovers and cut more circles until you have about 10-12 cookies.
5. Arrange in 10-inch cast iron skillet (see note) or close together on a baking sheet lined with parchment paper or silicone baking mat. Make sure the cookies are touching.
6. Brush the top with 2 tablespoons heavy cream or buttermilk and sprinkle with coarse sugar. Bake 18 to 22 minutes or until cookies are golden on top. Remove from the oven, then let cool in the mold for at least 10 minutes before mounting.
7. Prepare the whipped cream: using a hand mixer or a stand mixer fitted with a whisk, beat the heavy cream, 2 tablespoons of granulated sugar and the vanilla on medium-high speed. until soft-medium peaks form, about 3 minutes.
8. Cut cookies in half and layer them with strawberries and whipped cream. Use immediately.
Make Ahead Instructions: Each part of this recipe can be made ahead. Prepare cookies up to 3 days in advance and store tightly covered at room temperature or freeze for up to 3 months. Thaw completely before use. Prepare the strawberries from step 1 up to 1 day in advance. Prepare the whipped cream up to 1 day in advance. Store both in the refrigerator.
Flour: Starting with cold flour is useful for making cookies. If you remember, place the flour in the freezer 30 minutes before starting.
Buttermilk: You can substitute buttermilk with whole milk if you want. Acid buttermilk is not necessary for the cookies to rise since we are using baking powder. However, if you want the tangy flavor, which I highly recommend, you can make your own sour milk substitute. Add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add enough cold milk to make 1 cup. (You need 1 cup in the recipe, plus 2 tbsp for brushing – you can use regular milk to brush the top.) Whisk together, then let stand for 5 minutes before using in the recipe. Whole milk is best for DIY sour milk substitute,
although low-fat or non-dairy milks work in a pinch. (In my testing, cookies don’t taste as rich or rise as high using low-fat or non-dairy milks.)
If you are using a cast iron pan: If your cast iron pan is not well seasoned, I advise you to grease it with a little vegetable oil or melted butter. Brush a thin layer of either on the bottom and sides. No need to heat the cast iron skillet before use, but you can certainly place it in the preheated oven for 15 minutes before placing the shaped cookies in it. Find it online: https://sallysbakingaddiction.com/easy-homemade-strawberry-shortcake/
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