The summer heat has helped me think of more creative ways to use ice cream. Traditionally, in a strawberry shortcake, whipped cream is used to tie the juicy berries and flaky sweet biscuit together. But given the heat, I substituted the whipped cream with vanilla ice cream. It made for a more refreshing treat in this weather and I think I even prefer the ice cream over the whipped cream! Feel free to adapt this by using one kind of berry or incorporating other fruits too...
Mixed Berry Ice Cream Shortcakes
recipe adapted from Food Network
1/2 pound strawberries, stemmed and quartered
1/2 pound blueberries
1/2 pound raspberries
5 tablespoons sugar
2 cups all-purpose flour {or gluten free flour blend + 1 teaspoon xanthan gum}
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Vanilla ice cream
recipe adapted from Food Network
1/2 pound strawberries, stemmed and quartered
1/2 pound blueberries
1/2 pound raspberries
5 tablespoons sugar
2 cups all-purpose flour {or gluten free flour blend + 1 teaspoon xanthan gum}
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Vanilla ice cream
Combine the berries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined.
Using a scoop, scoop mixture and place on a parchment lined baking sheet and bake until golden, 18 to 20 minutes.
Remove shortcakes from baking sheet and place on a rack to cool slightly. Split each piece in half horizontally.
Place a heaping scoop of vanilla ice cream on the bottoms of the shortcakes. Spoon some of the berries with their juice on top of ice cream. Top with other half of shortcake and serve.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined.
Using a scoop, scoop mixture and place on a parchment lined baking sheet and bake until golden, 18 to 20 minutes.
Remove shortcakes from baking sheet and place on a rack to cool slightly. Split each piece in half horizontally.
Place a heaping scoop of vanilla ice cream on the bottoms of the shortcakes. Spoon some of the berries with their juice on top of ice cream. Top with other half of shortcake and serve.
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