Sort ingredients
sjoywil
QR Code
Listen
PdfBake the Shortcakes. Shortcakes can and should be baked directly from the freezer. Preheat oven to 350° F. Spread the shortcakes out on a lined baking sheet (parchment, silpat, or foil) at least 2" apart. Bake for 15 minutes, rotate the baking sheet, then bake another 15 minutes, or until the shortcakes are browned on the edges and feel firm when gently pressed in the middle. Let cool before slicing. (These are best baked 1-2 hours before eating, but can be done earlier and re-toasted if hard.)
Macerate the berries. Gently rinse the berries; slice the strawberries. Combine all of the berries with 2-3 tablespoons granulated sugar and gently mix. Let sit at room temperature for 15-20 minutes, until the sugar dissolves and the berries start to release some juice.
Whip the cream. Twin Brooks cream is not homogenized, so it will separate – before pouring, shake the bottle vigorously. Whip approximately 1 ½ cups cream with 1 teaspoon vanilla extract and 1 tablespoon granulated sugar to soft peaks.
Assemble the shortcakes. Slice the shortcakes in half horizontally; layer berries and cream over the bottom. Add the top & sprinkle with powdered sugar, if desired.
Eat Immediately!