Shortcakes

Let's Cook

1. Step 1.

   In a large bowl, toss the strawberries gently with 1/4 cup of the sugar and the elderflower syrup. Set aside to macerate while you make the shortcakes and cream.

2. Step 2.

   Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. Step 3.

   In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, remaining 1/4 cup sugar, baking powder, and salt on low speed. Add the butter and mix until the mixture resembles small peas, about 1-2 minutes.

4. Step 4.

   In a medium bowl, whisk together the eggs, cream, and vanilla. With the mixer running on low, add the egg mixture, mixing only until just blended. Do not overmix.

5. Step 5.

   Turn the dough out onto a lightly floured surface and form it into a disk 1½ to 2 inches thick. Use a biscuit cutter to cut out nine 2½- to 3-inch rounds. Place them on the lined baking sheet, spacing about 2 inches apart. Brush the tops with egg wash and sprinkle with turbinado sugar.

6. Step 6.

   Bake until puffed and golden brown on top, 20 to 25 minutes. While the shortcakes bake, prepare the whipped cream.

7. Step 7.

   In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar on medium-high speed until soft peaks begin to form, 3 to 4 minutes. Add the vanilla and continue whisking until firm peaks form, about 2 minutes. Do not overbeat or the cream will turn to butter.

8. Step 8.

   To assemble the dessert, cut each shortcake in half horizontally. Place the bottom half in a serving bowl. Add a large dollop of whipped cream, then a large scoop of strawberries, followed by another large dollop of whipped cream. Place the shortcake top back on and serve. Garnish with fresh mint leaves.