Strawberry Shortcake - Gemma's Bigger Bolder Baking Ep 11 - Gemma Stafford Recipe скачать в хорошем качестве

Strawberry Shortcake - Gemma's Bigger Bolder Baking Ep 11 - Gemma Stafford Recipe

SUBSCRIBE Now for More BOLD Recipes! http://bit.ly/1eVfGZ1 New BOLD BAKING recipes and secrets every Thursday! Hi Bold Bakers! An Irish scone with jam and cream is one of the nicest things you'll ever have, and I miss them being away from home. So that inspired me to make my own BOLD version of a Strawberry Shortcake with freshly-baked biscuits, a juicy vanilla-strawberry sauce, and freshly whipped cream. Learn more of my BOLD BAKING secrets including how to create this lovely Spring dessert. FOLLOW ME HERE, FELLOW BOLD BAKERS PINTEREST   / gemstafford   TWITTER   / gemstaff16   FACEBOOK   / gemmastaffor.  . INSTAGRAM   / gemmastaff   FULL RECIPE BELOW Gemma's Strawberry Shortcake INGREDIENTS For the Strawberry Sauce: 2 (16-oz.) fresh strawberries, quartered 1/2 cup sugar 1 vanilla pod/ or 1 tsp Vanilla extract 2 cups cream, whipped For the Shortcakes: 2-3/4 cups all-purpose flour 1/4 cup sugar 1 tsp salt 4 teaspoons baking powder 3/4 cup butter, frozen 2 large eggs, lightly beaten 1 (8-oz.) container sour cream 1 teaspoon vanilla extract METHOD 1. Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours 2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually beating until soft peaks form. Cover and chill. 3. Whisk together eggs, sour cream, and vanilla until blended 4. Combine flour, sugar, and baking powder in a large bowl. Using a grater, grate the frozen butter directly into the dry ingredients. Use the side of the grater with the largest holes. Stir to coat in flour mix. Frozen, grated butter gives lovely soft, fluffy texture to your shortcake. 5. Add wet ingredients to dry , stirring just until dry ingredients are moistened and forms a ball. 6. On a floured surface gently press down your dough to 1 thick. With a round cutter (I used 4" wide, but you can use smaller) cut out your shortcakes. 7. Glaze the tops of the scones with milk. Bake at 400° for 18-20 minutes or until golden. 8. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.