经典草莓松饼
甜点43 分钟6 份简单关于此食谱
一款永恒的美式甜点，采用软嫩、黄油风味的饼干式松饼，上面堆满了甜蜜腌制的草莓和蓬松的生奶油。这个从零开始的食谱对任何家庭烘焙师都很容易——松饼酥脆金黄，浆果多汁明亮，整个过程不到一小时就能完成。非常适合夏日聚会、周日晚餐，或任何时候想给人留下深刻印象而不感到压力。
步骤说明
- 1
Combine the sliced Strawberries, Granulated Sugar, and Lemon Juice in a large Mixing Bowl. Toss well to coat. Let sit at room temperature for at least 20 minutes, stirring once or twice, until the berries release their juices and a light syrup forms. The longer they sit, the more flavorful and saucy they become.
- 2
Preheat your Oven to ![425°F]. Line a Baking Sheet with Parchment Paper. Freeze your Butter now if you haven't already — you want it solid so it's easy to grate.
- 3
In a large Mixing Bowl, whisk together the All-Purpose Flour, Granulated Sugar, Baking Powder, and Fine Salt until combined.
- 4
Working quickly, grate the frozen Butter directly into the flour mixture using the large holes of a Grater. Toss the grated Butter into the flour with your fingertips until it's evenly distributed and the mixture resembles coarse, pea-sized crumbs. Keep everything as cold as possible.
- 5
In a small Mixing Bowl or Measuring Cups, stir together the cold Heavy Cream, Sour Cream, and Pure Vanilla Extract. Pour the cream mixture into the flour mixture and stir gently with a Spatula just until a shaggy dough comes together — do not overmix. A few dry streaks are fine.
- 6
Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, then pat it back out to 1 inch thick. This creates flaky layers. Use a floured 2½-inch round biscuit cutter to cut out rounds, pressing straight down without twisting. Re-pat scraps once to cut additional rounds. You should get about 6 shortcakes.
- 7
Place the shortcakes on the prepared Baking Sheet, about 1 inch apart. Brush the tops with the remaining 2 tablespoons of Heavy Cream and sprinkle generously with Turbinado Sugar if using.
- 8
Bake for 15–18 minutes, until the shortcakes are golden brown on top and a toothpick inserted in the center comes out clean. Transfer to a Wire Rack and let cool for at least 10 minutes before assembling.
- 9
While the shortcakes bake, make the whipped cream. In a large chilled Mixing Bowl, combine the cold Heavy Cream, Powdered Sugar, and Pure Vanilla Extract. Beat with a Hand Mixer on ^[medium-high speed] until soft, billowy peaks form, about 2–3 minutes. Don't over-whip — you want it lush and spoonable, not stiff. Refrigerate until ready to serve.
- 10
Using a serrated Knife, split each shortcake in half horizontally. Place the bottom half on a plate, cut side up. Spoon a generous amount of macerated Strawberries and their juices over the bottom. Add a big dollop of whipped cream, then set the top half of the shortcake on at a slight angle. Finish with more Strawberries and another spoonful of whipped cream. Serve immediately.
