Triple Strawberry Shortcakes
Ingredients
3 pts.
fresh strawberries, stemmed, hulled and sliced
¼ cup
superfine sugar
1 pkg.
Kowalski's Scone Mix
½ cup
Kowalski's Salted Butter, cold, cut into small cubes
¾ cup
full-fat Greek yogurt (any flavor)
1 cup
diced fresh strawberries
1 ½ cups
heavy cream
1 cup
freeze-dried strawberries
¼ cup
confectioners' sugar
Directions
- In a medium mixing bowl, combine sliced strawberries and superfine sugar; 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 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).
- Split strawberry scones horizontally; fill each with an equal amount of macerated strawberries and strawberry whipped cream.
Tasty Tip:
- Use strawberry yogurt in the scones for another layer of strawberry flavor!
