My F&W
quick save (...)
3-2-1 Hidden Ice Cream Strawberry Shortcakes
© John Kernick

3-2-1 Hidden Ice Cream Strawberry Shortcakes

  • TOTAL TIME: 45 MIN Plus 3 hours macerating
  • SERVINGS: 12

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

  1. 1 quart strawberries, hulled and quartered
  2. 1/2 cup sugar
  3. 1 pint vanilla ice cream
  4. 3 cups self-rising flour
  5. 2 sticks cold unsalted butter, cubed
  6. 1 cup heavy cream
  7. 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.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.