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3-2-1 Hidden Ice Cream Strawberry Shortcakes

Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuits.

  • Total Time:
  • Servings: 12

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  • 1 quart strawberries, hulled and quartered
  • 1/2 cup sugar
  • 1 pint vanilla ice cream
  • 3 cups self-rising flour
  • 2 sticks cold unsalted butter, cubed
  • 1 cup heavy cream
  • 1 tablespoon honey


  1. In a medium bowl, toss the strawberries with the sugar. Let stand at room temperature, stirring, until very juicy, 3 hours.
  2. Meanwhile, thaw the ice cream in the refrigerator until soft, about 1 hour. Spoon the ice cream into a large bowl.
  3. Preheat the oven to 450°. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated. Using your hands, gently knead the dough until it starts to clump together. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer. Bake for 20 minutes, until golden on top. Let cool slightly, then cut into 12 squares.
  4. Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form. Serve the shortcakes with the macerated strawberries and whipped cream.
Contributed By Photo © John Kernick Published June 2014

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