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Strawberry Shortcakes

with Fresh Mint

THE RECIPE

INGREDIENTS:

    For berry topping:
  • Strawberries
  • Mint
  • Granulated sugar
    For cakes:
  • Granulated sugar
  • Flour
  • Baking powder
  • Baking soda
  • Salt
  • Heavy cream
  • Large-grain sugar
    For whipped cream:
  • Heavy cream
  • Granulated sugar

ABOUT THE RECIPE:

We put a twist on old-fashioned strawberry shortcake and added in fresh mint. Juicy macerated strawberries provide the ideal contrast to thick whipped cream and a dense, buttery biscuit.

DID YOU KNOW?
In the 1850s, Americans threw strawberry shortcake parties to celebrate the summer fruit harvest. The popular biscuit-and-fruit dessert was served hot with butter and sweetened cream. Leave it to the French to amp up the decadence: In 1910, pastry chefs replaced the topping with whipped heavy cream. Ooh la la.

BAKING ADVICE:

Back in the day all recipes were done by hand, so it’s fine if you don’t have an electric mixer. It will take a bit more time, but you get a nice arm workout!

If you aren’t serving all the shortcakes at once, save extra whipped cream and berry-mint mixture in separate containers. Shortcakes get soggy if assembled too far in advance.

YOUR INGREDIENTS

STEP 1

Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, preheat oven to 400°F. Wash and dry strawberries and mint. Cut off stems and cut each berry into quarters. Finely chop mint into thin strips.

STEP 2

In a small bowl, mix berries and mint with granulated sugar (for topping). Refrigerate for at least 30 minutes so that juices can develop.

STEP 3

In a medium bowl, sift together flour, baking powder, baking soda, sugar (for cakes), and salt. Add heavy cream (for cakes) and mix with a large spoon until just combined. Place mixture in an ungreased 8-inch round (or square) pan and sprinkle with large-grain sugar. Bake until golden, 18 to 20 minutes.

STEP 4

Remove shortcake from pan and place on a wire rack to cool slightly. Cut into 6 equal pieces using a serrated knife. When cool, cut each piece in half horizontally to make a shortcake “sandwich.”

STEP 5

In a medium bowl, using an electric mixer, beat the heavy cream and sugar (for whipped cream) until soft peaks form, about 1 to 2 minutes.

STEP 6

When ready to serve, spoon 1 or 2 large dollops of whipped cream onto each shortcake bottom. Add strawberry-mint mixture. Place shortcake top to close the “sandwich.” Spoon more whipped cream, berries, and juice on top, and serve.

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