Strawberry, Mint and Thyme Shortcake Recipe

Strawberry, Mint and Thyme Shortcake Recipe | Anne Thornton

Difficulty Level: Easy

Servings: 6

Nutritional Information Per Serving (1 of 6): Calories 844, Total Fat 55 g, Saturated Fat 34 g, Carbohydrates 85 g, Dietary Fiber 5 g, Sugar 50 g, Protein 7 g, Cholesterol 183 mg, Sodium 323 mg[2][4]

Total Time: 1 hour 35 minutes

Preparation: 25 minutes

Resting Time: 45 minutes

Baking Time: 25 minutes

Biscuits

• 1 3/4 cups all-purpose flour, plus 1 tablespoon extra for dusting
• 1/4 cup sugar, plus additional for sprinkling
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 stick cold unsalted butter, diced into 1/2-inch cubes
• 1/2 cup chilled heavy cream, plus 2 tablespoons for brushing
• Zest of 1 orange

Berries and Cream

• 6 cups strawberries, hulled and sliced, or a combination of fresh berries such as strawberries, blueberries, blackberries, and raspberries
• 1/2 cup sugar
• 1 sprig fresh mint, leaves picked and finely sliced (about 1 tablespoon)
• 2 sprigs fresh thyme, leaves picked and minced (about 1 tablespoon)
• 1/2 teaspoon grated orange zest

Whipped Cream

• 2 cups chilled heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon almond extract
• 6 tablespoons sugar

Instructions

1. Preheat your oven to 375F. Line a baking sheet with parchment paper.
2. To make the biscuits: In a food processor, pulse the flour, 1/4 cup sugar, baking powder, and salt for about 5 seconds. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
3. Combine heavy cream and orange zest in a measuring cup. Pour into the processor and pulse until clumps form. Gather dough into a ball with lightly floured hands. Knead gently on a floured surface for 5 turns. Roll to 3/4-inch thickness and cut 3-inch rounds.
4. Reroll scraps to cut 3 more rounds.
5. Place on baking sheet. Brush tops with 2 tablespoons heavy cream and sprinkle with 1 tablespoon sugar. Bake 20-25 minutes until pale golden and a toothpick comes out clean. Cool 15 minutes. (Make ahead up to 2 hours.)
6. For the berry mixture: In a bowl, gently combine strawberries, sugar, mint, thyme, and orange zest. Let sit 30 minutes to 2 hours, stirring occasionally.
7. For the whipped cream: Whip heavy cream with vanilla, almond extract, and sugar until soft peaks form.
8. To assemble: Split biscuits horizontally. In six bowls, layer bottom half, 1 cup berries, 3 heaping tablespoons whipped cream, and top half. Add extra cream if desired.

Tips

• Dip cutter in flour to prevent sticking.
• For an adult twist, splash orange liqueur like Grand Marnier into the berries.

Imagine the irresistible aroma of fresh biscuits baking, infused with bright orange zest, paired with juicy berries bursting with mint and thyme. This easy shortcake will wow your guestsperfect for summer gatherings. Whip it up and savor every heavenly bite![1][3][9]