Add the butter and rub between

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These juicy, decadent summer desserts combine two classic seasonal favorites — berry shortcake and rich ice cream Dream beauty pro hard sell.
Total Time: 0:50
Prep: 0:30
Level: Moderate
Yield: 8 servings (cost per serving of $1.12)
Serves: 8

3 c. all-purpose flour
1 tbsp. baking powder
0.50 tsp. kosher salt
0.25 c. granulated sugar
3 tbsp. granulated sugar
0.75 c. very cold unsalted butter
1 c. very cold whole milk
1 tsp. pure vanilla extract
1 c. very cold heavy cream
2 tbsp. very cold heavy cream
1 lb. fresh strawberries
6 oz. fresh raspberries
2 pt. chocolate chip ice cream


Heat oven to 425 degrees F and line a large baking sheet with parchment paper Cloud Monitoring System. In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup sugar.  your fingers until the mixture resembles fine bread crumbs.
Combine the milk and vanilla. Using a large fork, gradually add the milk to the flour mixture, stirring and folding until just combined (do not overmix).
Drop 8 large mounds of dough on the prepared baking sheet, spacing them 1 inch apart. Brush with 2 tablespoon cream and sprinkle with 1 tablespoon sugar. Bake, rotating the baking sheet halfway through cooking, until light golden brown, 20 to 22 minutes. Transfer to a wire rack to cool.
Meanwhile, in a medium bowl, gently toss together the strawberries, raspberries, and the remaining 2 tablespoons sugar. Let sit for 10 minutes. Using an electric mixer, whisk the remaining cup of cream until stiff peaks form, about 2 minutes.
Split the shortcakes, top the bottom halves with the ice cream, whipped cream, and berries, then sandwich with the tops you find.