If nothing says lovin’ like something from the oven, then these luscious heart-shaped shortcakes will surely show them your affection. Kids can help peel the eggs and mash the yolks, measure the dry ingredients, slice the strawberries with a butter knife and whip the cream with a whisk or hand-held mixer.
|2 cups all-purpose flour||1 1/2 cups heavy cream|
|5 tablespoons granulated sugar, plus extra for sprinkling||2 hard-boiled egg yolks, mashed with a fork|
|1 tablespoon baking powder||1 raw egg yolk beaten with 1 tablespoon water|
|1/2 cup (1 stick) unsalted butter, cut into 8 pieces||4 to 5 cups sliced strawberries|
Preheat the oven to 375 degrees F and grease a baking sheet.
Measure the flour, 3 tablespoons of the sugar and baking powder into the work bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Add 1/2 cup of the cream and mashed egg yolks and pulse until the dough forms a soft ball.
Turn dough onto a lightly floured surface and pat it into a rectangle about 1 inch thick. Cut 4 circles with a 3-inch biscuit cutter, then pat the scraps together in order to cut 2 more circles.
Lay the 6 circles on the baking sheet and use a paring knife to make a 1-inch cut into the top of each circle. Gently pull apart the shortcake at the cut and shape it into the rounded top of a heart, then shape the bottom of the shortcake into a point.
Brush the biscuits with the beaten raw egg yolk and sprinkle with a little sugar. Bake 12 minutes, until just golden brown.
While the shortcakes bake, toss the strawberries with the remaining sugar in a large bowl and set aside. Whip the remaining cream in a medium bowl until soft peaks form.
To serve, split the shortcake hearts in half and put a bottom half on each of 6 dessert plates. Spoon on some strawberries and whipped cream, then top each with a top half.
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