This easy strawberry shortcake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Strawberry Shortcake
This easy strawberry shortcake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- For the Breton shortbread
- egg yolks
- g sugar
- g soft butter
- g flour
- pinch of salt
- sachet of baking powder
- For the pastry cream
- g egg yolk
- g sugar
- ml milk
- vanilla pod
- g cornstarch
- g butter
- punnet of strawberries
Instructions
- For the Breton shortbread
- In the bowl of your food proccessor, whisk the yolks and sugar until the mixture whitens.
- Then add the soft butter.
- Stir in the flour, salt, and bakiing powder. Form a ball with the dough and place it in the fridge for 2 hours.
- Preheat your oven to 180 °.
- Butter your pastry ring (here I used a circle of 20 cm in diameter).
- Roll out the dough to +/- 5 mm thick.
- Cut your dough with your pastry ring and place it on a baking sheet fitted with baking paper (always with the circle around the dough so that it does not spread out during cooking)
- Bake for 25 minutes.
- For the pastry cream
- In a saucepan pour the milk, seeds and vanilla pod and boil.
- Whip the yolks with the sugar and cornstarch.
- Pour 1/5 of the boiling milk over your egg-sugar mixture while whisking.
- Return the preparation to your saucepan and leave on the heat, stirring constantly, until the cream thickens.
- Off the heat, addd the butter and mix until the cream is smooth.
- Film on contact and let cool.
Tips for the Best Strawberry Shortcake
- Pre-heat & Prep: Always gather all ingredients before cooking strawberry shortcake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.