Strawberry Shortcake

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp baking soda
• 2 tbsp sugar
• ¾ tsp salt
• 1½ cups cream
• 1 egg, lightly beaten, for egg wash
• 2 tbsp raw sugar, for topping

• 1 lb strawberries, quartered if large or halved if small
• 2 tbsp sugar
• ¾ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X
• 1½ tbsp Amoretti® Wild Strawberry Marbleizing Swirl

• 1½ cups cream
• 3 tbsp sugar
• ½ tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X

Directions

1. Preheat oven to 400°F.
2. Sift the dry ingredients and add to the mixer.
3. Add cream and mix until a dough forms
4. Roll out the dough.
5. Using a cookie cutter or biscuit cutter, cut out circles.
6. Place on a parchment- or Silpat-lined sheet pan.
7. Chill for 20 minutes or freeze for 10 minutes.
8. Brush the tops with egg wash and sprinkle with turbinado sugar.
9. Bake for 18-20 minutes until lightly browned and let cool.

10. Combine strawberries, sugar, Madagascar Bourbon Vanilla, and Wild Strawberry Swirl.
11. Cover with plastic and chill for 30-60 minutes.

12. Whip cream, sugar, and Madagascar Bourbon Vanilla to medium peaks.

13. Slice cooled shortcakes in half.
14. Place one half on a plate, top with strawberries.
15. Add whipped cream on top of berries and place the other half of the shortcake on top.
16. Garnish with additional strawberries and whipped cream.