Shortcake with Strawberries

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Shortcake with Strawberries
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Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation

Ingredients

for
8
Shortcakes
300 grams
Butter (soft)
150 grams
2
pinches Salt
400 grams
1 teaspoon
In Addition
400 grams
2 tablespoons
200 grams
Strawberries (for garnishing)
Blueberries (for garnishing)

Preparation steps

1.

Beat soft butter with sugar and salt until fluffy. Sieve flour into butter mixture, add baking powder and knead everything quickly into a dough. Form a ball, wrap in foil and let stand for 2 hours in refrigerator. Line baking sheet with parchment paper.

2.

Roll out dough on a lightly floured surface into 1 1/2 cm (approximately 0.5 inch) thick sheet and cut out 16 circles with about 6 -7 cm (approximately 2.5-3 inch) rings. Place on a baking sheet and bake in preheated oven at 175°C (approximately 325°F), for about 15-20 minutes. Remove and let cool. Rinse, dry and hull strawberries. Puree half of strawberries, combine with sugar. Whip cream until stiff. Place half of shortcakes onto plate. Top with cream and strawberry puree. Cover with the rest of shortcakes and garnish with remaining strawberries and blueberries. Dust with powdered sugar and serve.