Triple Strawberry Shortcakes
Ingredients
3 lbs. (approx.)
fresh strawberries, stemmed and hulled, divided
¼ cup
superfine sugar
15.3 oz. pkg.
Kowalski's Original Scones Baking Mix
½ cup
Kowalski's Salted Butter, cold, cut into small cubes
¾ cup
full-fat strawberry-flavored Greek yogurt
1 ½ cups
heavy cream
0.8 oz. pkg.
freeze-dried strawberries (such as Natierra brand)
¼ cup
confectioners' sugar
Directions
- Dice enough strawberries to measure 1 cup; set aside.
- Slice remaining strawberries and place in a medium mixing bowl; sprinkle with superfine sugar and let stand until strawberries are juicy and soft (about 2 hrs.).
- Meanwhile, prepare 8 scones using scone mix, butter, yogurt and diced strawberries as directed on the package of scone mix; let cool at room temperature for at least 1 hr. (up to 1 day).
- Just before serving, combine cream, dried strawberries and confectioners’ sugar in a medium mixing bowl. Using an electric mixer, whip mixture until dried strawberries are well incorporated and soft peaks form (there will still be small bits of berry visible in the whipped cream).
- Serve scones with an equal amount of macerated strawberries and strawberry whipped cream.
