For the Love of Cooking

|

Recipes and Resources for Making Great Food

My Recipe Box

May We Recommend

No Bake Andes Peppermint Crunch Cheesecake
Find More Favorites

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

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


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:

  1. 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.
  2. Preheat the oven to 425 degrees F.
  3. 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.
  4. 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.
  5. 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.
view disclaimer
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.

Similar Recipes :

Rate this Recipe

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.

©2024 Knowlan's Super Markets Inc. Website By: DW Green Co. All rights reserved.