+ Add All White Chocolate Strawberry Shortcake Ingredients
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
My Recipe Box
Recipes
Menu
Shopping List
White Chocolate Strawberry Shortcake
Rate this Recipe
Serves 8
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
Ingredients:
For the scone dough:
2 cups all-purpose flour
1 tablespoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, diced
1 cup heavy cream, plus more for brushing the scones
1 cup white chocolate chips
Strawberry topping:
1 lb fresh strawberries, quartered plus 1 cup for mashing
1/4 cup sugar
1 tablespoon fresh lemon juice
Sweetened whipped cream, for topping
Directions:
Using a large fork, mash 1 cup of strawberries with sugar and lemon juice in medium bowl; toss with quartered strawberries. Cover and set aside at room temperature 30 minutes to bring out juices. Cover and refrigerate until ready to use. Taste, and add more sugar if needed before serving.
Preheat the oven to 425 degrees F.
Sift together the dry ingredients: the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs the size of peas. Fold in the white chocolate chips and toss to coat. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Divide dough in half and form into two discs, about 1 1/2 inches thick. Using a long thin sharp knife, cut the discs into quarters so you end up with 8 triangles. Place the scones on a parchment-lined cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until puffy and browned. Let the scones cool at least 10 minutes.
Split cooled scone in half; spoon on some of the strawberry topping on bottom half on serving plate or bowl. Top with scone top half and spoon on more strawberry topping. Garnish with whipped cream.
In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.
1 cup heavy cream, plus more for brushing the scones
1 cup white chocolate chips
Strawberry topping:
1 lb fresh strawberries, quartered plus 1 cup for mashing
1/4 cup sugar
1 tablespoon fresh lemon juice
Sweetened whipped cream, for topping
Directions:
Using a large fork, mash 1 cup of strawberries with sugar and lemon juice in medium bowl; toss with quartered strawberries. Cover and set aside at room temperature 30 minutes to bring out juices. Cover and refrigerate until ready to use. Taste, and add more sugar if needed before serving.
Preheat the oven to 425 degrees F.
Sift together the dry ingredients: the flour, baking powder, salt, and sugar. Using a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs the size of peas. Fold in the white chocolate chips and toss to coat. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Divide dough in half and form into two discs, about 1 1/2 inches thick. Using a long thin sharp knife, cut the discs into quarters so you end up with 8 triangles. Place the scones on a parchment-lined cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until puffy and browned. Let the scones cool at least 10 minutes.
Split cooled scone in half; spoon on some of the strawberry topping on bottom half on serving plate or bowl. Top with scone top half and spoon on more strawberry topping. Garnish with whipped cream.
Please enter a phone number you would like to text this recipe to.
Please enter a valid phone number.
There was an error sending your shopping list! Please try again.
What's Trending
Be In The Know!
Sign up for our email list and receive weekly deals, special offers,
event information and much more!
Please enter a valid email address.