How To Make Saffron and Strawberry Shortcake Recipe
A delectable blend of saffron and sweet strawberries, sandwiched between layers of fluffy shortcake.
Serves:
Ingredients
- 2 cups of all-purpose flour
- 3 tbsp of sugar
- 1 tbsp of baking powder
- 1/4 tsp of salt
- 1/2 cup of unsalted butter, chilled and cut into small cubes
- 1/2 cup of milk, plus 1 tbsp for brushing
- 1 pinch of saffron threads
- 1 lb of fresh strawberries, hulled and sliced
- 1/4 cup of honey
- Whipped cream, for topping
Instructions
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In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add in cubed butter and mix until coarse crumbs form.
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In a separate bowl, warm 1/2 cup of milk in the microwave for 20 seconds. Add in saffron threads and let steep for 5 minutes. Strain out saffron threads and pour milk into the flour mixture. Stir until just combined.
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Preheat oven to 425°F. Turn dough onto floured surface and knead lightly. Roll out dough to 1/2 inch thickness. Use a biscuit cutter or glass to cut out circles and place on a baking sheet. Brush tops with remaining milk.
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Bake for 12-15 minutes, until golden brown. Let cool on a wire rack.
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In a small saucepan, heat strawberries and honey over medium heat until strawberries start to soften and create a sauce. Remove from heat and let cool.
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To assemble, cut shortcakes in half and spoon strawberry mixture over bottom half. Top with whipped cream and remaining half of shortcake.
Nutrition
- Calories : 537kcal
- Total Fat : 26g
- Saturated Fat : 16g
- Cholesterol : 69mg
- Sodium : 415mg
- Total Carbohydrates : 72g
- Dietary Fiber : 4g
- Sugar : 32g
- Protein : 7g
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