Toothsome Images / Don’t forget about Mom!

04.18.2013

Rifling through file folders to get your taxes done last minute has left you frazzled. While you are catching your breath, we’re here to remind you not to leave mom to the last minute! As May 12th approaches, get your calm on and treat her with a Mother’s Day thank you. This berry shortcake topped with a thick honey cream makes it as sweet as mom thinks you are! Try adding a splash of balsamic in the mix to show her you’re all grown up.

strawberry scones breakfast with flowers

Rosemary Shortcake with Berries & Honey Cream

Shortcake:
2 1/2 cups Flour
1/2 cup Sugar
2 teaspoons Baking Powder
2 teaspoons Baking Soda
1/2 teaspoon Salt
6 tablespoons Unsalted Butter, chilled, cubed
1/4 cup Sour Cream
3/4 cup Buttermilk
2 tablespoons Fresh Rosemary, finely chopped
Whipping Cream
Crystal Sugar

Honey Cream:
1 1/2 cups Sour Cream
6 tablespoons Honey
1 teaspoon Lemon Juice

Top With Fresh Berries, or

Balsamic Strawberries:
2 pints Fresh Strawberries, rinsed, stemmed, halved
1/4 cup aged Balsamic Vinegar
1/4 cup Sugar
1 teaspoon grated Lemon Peel

 

Preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a food processor, combine the flour, sugar, baking powder, baking soda and salt then pulse to combine. Add the chilled butter and process just until combined. With the motor running, add sour cream, buttermilk, and rosemary, stopping just before the dough forms a ball.

Turn the dough out onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll the dough out to 3/4-inch thickness. Cut into desired shape using a biscuit cutter or a knife. Arrange the biscuits on the prepared baking sheet; brush the tops with cream and sprinkle lightly with crystal sugar. Bake 25 to 30 minutes, or until the cakes are golden and firm to touch. Cool on a rack. Meanwhile, prepare Balsamic Strawberries: Toss berries with balsamic vinegar, sugar and lemon zest in a large mixing bowl. Set aside. Prepare Honey Cream: Combine sour cream, honey and lemon juice in a small bowl. Set aside. When ready to serve, split each shortcake in half and warm slightly. Place bottom half of shortcake on a dessert plate. Spoon about 1/4 cup of strawberries on the cake and top with 1-2 tablespoons of the Honey Cream. Top with the remaining half of the cake. Serve immediately.

Makes 8 to 10 servings

About the author: Darcie expresses her grand appreciation for food photography, curating the stock website Toothsome Images. Her eye for detail makes her a powerhouse in the production of special projects. Outside of work you can find her playing in her garden or riding her bike while posting awesome bike photos to Instagram @idarcie


Posted By: AP Studios
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