White Chocolate Strawberry Shortcake

Amy Boyd, one of my lovely and uber talented gals from Grey’s Style Circle came over this week for some baking. I just picked up some lovely pink vintage dishes from the flea market last weekend, so I felt the new bowls ought to be worn in (much like a new outfit, no?). The occasion called for the bright summery strawberry hues, and because the clouds have persisted this week, I felt the dessert was a nice little pick me up.

I hope you try out our little creation. We certainly enjoyed eating them! Check out the complete recipe, which was adapted from (here and here) below the post.

Styling by Summer Watkins and Amy Boyd. Photography by Summer Watkins.

White Chocolate Strawberry Shortcake
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes

Ingredients:
·      2 cups all-purpose flour
·      1/4 cup unsweetened cocoa powder
·      1/2 cup white chocolate chips
·      1 Tbsp. baking powder
·      1/4 tsp. salt
·      4 Tbsp. cold butter, cut into chunks
·      1 large egg
·      2/3 cup half and half or heavy cream
·      1 quart fresh strawberries, hulled and sliced
·      1/4 cup powdered sugar

For the whipped cream:
·      3/4 cup heavy cream, well chilled
·      2 Tbs. sugar
·      1/2 tsp. vanilla extract

Preparation:
1.     Preheat oven to 375 degrees F.
2.     In a large bowl, mix flour, white chocolate chips, sugar, baking powder and salt.
3.     With a pastry blender or two forks, cut in butter until crumbly.
4.     In a small bowl, whisk together the egg and cream.
5.     Pour cream mixture into the flour mixture, and mix with a fork until the dough just comes together. It will be sticky.
6.     Grease a cookie sheet or line with parchment paper.
7.     Spoon dough onto prepared cookie sheet. Flatten with your fingers to about 3/4-inch thick.
8.     Bake 12-15 minutes.
9.     Meanwhile, stir together strawberries and powdered sugar.
10. To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla.
11. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes.
12. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
13. To make shortcakes, place on biscuit, flat side up on a plate. Top with strawberries and whipped cream.

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8 Comments

Filed under Cook&Bake

8 responses to “White Chocolate Strawberry Shortcake

  1. Pingback: A little weekend treat… «

  2. Yummy, thanks for sharing. I love shortcake! Very cute pics too!

  3. come up here asap to make these.

  4. Amy

    Scratch the cocoa powder. You only need white chocolate chips for this recipe. Whoops!

  5. Pingback: Strawberry Yum « Momentary Bliss

  6. Great recipe. I found you through a Google search to use up some fresh strawberries and some bulk good white chocolate. I roughly chopped up the chocolate and mixed up the batter; delicious!

  7. Pingback: Jomygoodness :: where passion meets planning » Blog Archive » Twenty-Ten: No. 16 (April 17 – April 23)

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