Strawberry Shortcake with Chamomile Whipped Cream
Strawberry Shortcake | Deco Tartelette
Strawberry Shortcake | Deco Tartelette
Strawberry Shortcake | Deco Tartelette
Strawberry shortcake is one of my favorite desserts to make over the summer...it's so fresh and light...it's delightful!We made our annual trip to Swanton Berry Farm and as usual, came home with way too many berries...let's just say I have enough Strawberry + Lavender Jam for the next few years...Anywho, we served this shortcake on the 4th and it was a hit. Stacked high with layers of homemade strawberry scones, chamomile whipped cream, fresh berries, and strawberry syrup, this is the ultimate way to celebrate summer...enjoy!Strawberry ShortcakeYou will need:Serves 61 batch of strawberry scones (recipe below)1 1/2 cups fresh, organic strawberries, sliced1 batch chamomile whipped cream (recipe below)1 cup strawberry syrup (recipe below)Strawberry Scones:Makes about six sconesIngredients:1 cup organic all-purpose flour2 teaspoons baking powder1/2 teaspoon rose salt3 tablespoons organic sugar2 tablespoons raw butter1 tablespoon organic coconut oil1/3 cup organic cream1 organic egg, beaten (divided)1/4 cup organic strawberries, dicedDirections:Preheat the oven to 375 degrees.In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Stir in fruit. The dough should be moist yet workable. If you find it is too sticky, continue adding more flour until it reaches a workable consistency. Turn dough out onto a heavily floured surface. Roll dough out and cut out rounds using a 2.5" round cutter. Brush with the other 1/2 of the beaten egg. Bake on a lightly buttered baking sheet for about 15 minutes or until golden brown. Allow to cool slightly before assembling your shortcakes...you can cut the scones in half lengthwise and stack if you'd like. I used two separate scones in the picture shown yet the serving size was too big! Ha!Chamomile Whipped CreamMakes about 1 1/2 cupsIngredients:1/2 cup organic heavy whipping cream3 tablespoons organic powdered sugar1 teaspoon freshly ground, dried organic chamomile flowers (you can typically find organic, edible chamomile flowers in the bulk or tea section at most natural food stores...you can also buy chamomile tea packets, cut open, and use flowers)Directions:Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed. Once it begins to thicken, add the sugar and chamomile. Whip for about 1 minute until it becomes whipped cream.Strawberry SyrupIngredients:1/4 cup fresh, organic strawberries, diced1/2 cup filtered water4 tablespoons organic honeyDirections:Place all ingredients in a saucepan over medium heat. Bring to simmer. Allow to simmer until the mixture begins to thicken into a syrup, about 10 minutes. Reduce heat if the mixture begins to splatter. Allow to cool before you use.Shop: Lace Blouse, Hat, Dessert PlatesRecipe + Photography by Cassie Winslow
