Strawberry Shortcake Clouds

Allergens

Milk, Eggs

Ingredients

• 1 cup all
• purpose flour 1/4 cup granulated sugar 2 teaspoons baking powder 1/4 teaspoon salt 6 tablespoons cold unsalted butter, cubed 2 large egg yolks 1/3 cup whole milk 1 teaspoon pure vanilla extract 2 cups fresh strawberries, hulled and sliced 1 cup heavy whipping cream 1/4 cup powdered sugar

Instructions

1. Preheat oven to 375°F (190°C). Combine flour, sugar, baking powder, and salt in a large bowl. Cut in the butter until the mixture resembles coarse crumbs. In a separate bowl, whisk together egg yolks, milk, and vanilla extract. Add wet ingredients to dry ingredients and stir until just combined. Fold in the strawberries. Drop by rounded tablespoonfuls onto a parchment lined baking sheet, spaced 2 inches apart. Bake for 15 18 minutes or until golden brown. Remove from oven and let cool completely on a wire rack. In another bowl, whip heavy cream and powdered sugar together until stiff peaks form. Slice each shortcake in half horizontally, creating a top and bottom layer. Sandwich with a generous dollop of the whipped cream between the layers, creating a cloud like effect.

Chef’s Insight

The secret to these cloud-like shortcakes is using cold butter and not overmixing the dough. This will create a tender, crumbly texture that melts in your mouth like a cloud.

Notes

Use fresh strawberries for the best flavor and texture in this recipe. You can also use other seasonal berries or a mix of fruits if preferred.