Wednesday, February 12, 2014
Valentine's day is coming...... my girls love hearts.
They also love scones, and when scones come with hearts, they will love it even more.
The taste of is shortcake is pretty much close to a scone to me, and so I included it into this week's theme.
I bought these strawberries from Cameron Highlands and they were big and juicy. And the best part was they looked nice and pointy. Perfect to be cut into heart shapes.
My eldest girl ate one in the morning, one in the afternoon and another one after dinner as dessert.
And each time, I just reheat it in the microwave for 10 (from room temp)-15 (from fridge) seconds on high so that her scone turns warm.
I served these with whipped cream and macerated strawberries. My girl, ate the 3 components separately, instead of slathering the shortcake with cream and berries. She said, it taste better this way, haha.
Strawberry Heart Shortcake
Adapted from : Omnomicon
200gm cake flour
2 tsp baking powder
1/4 tsp baking soda
½ tsp salt
2 Tbsp sugar
85gm cold unsalted butter
90gm whipping cream
80gm natural yogurt
½ tsp vanilla extract
3 large strawberries, diced
6 large strawberries, halved and trimmed to look like a heart
1. Preheat oven at 180(fan)/200C. Grease a 12 hole muffin pan with butter.
2. Prepare part A. Sift cake flour, baking powder and baking soda together. Mix with salt and sugar. Rub in cold butter until it resembles coarse crumbs. (If the crumbs no longer feel cold, spread them out and freeze for 2 to 3 minutes before you proceed )
3. Mix all the ingredients for Part B together.
4. Make well in the center of Part A and pour the cream mixture in. Gently combine with chopsticks or with two dinner knives until the crumbs are moistened.
5. Fill the muffins tin 1/4 up with the dough. Divide the diced strawberries among them. Top with more dough. Lastly put one heart shaped strawberry half onto it. Gently press it in.
6. Bake at for 20 minutes or until the scone looks golden.