Cake Pan Rosemary Strawberry Shortcake
A spin on shortcake with fresh rosemary from your herb garden. that your guests will love!
Ingredients
- 2 quarts strawberries, rinsed and sliced (about 6 cups)
- ¼ cup honey
- 3 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ Tbsp fresh rosemary, finely chopped
- 4 tsp. baking powder
- 1 tsp. salt
- ½ cup cold unsalted butter, cut into small pieces
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla
Instructions
- Preheat oven to 400. Line a 9×13 pan with parchment paper.
- In a large bowl, combine strawberries and honey. Set aside.
- In food processor combine flour, 1/4 cup sugar, chopped rosemary, baking powder and salt. Pulse for a few seconds. Add in the small cubes of butter. Pulse some more.
- Slowly add in 1 3/4 cups of the cream while pulsing, while dough comes together to form a ball.
- Turn out the dough on lightly floured surface. Quickly knead and roll (or push with your fingers) into a 9×13″ rectangle, about 1/2 inch thick.
- Transfer the dough to the parchment paper. With a sharp knife, score the top of the crust. Sprinkle with 1/4 cup of remaining sugar.
- Bake 25-30 minutes, or until golden brown.
- Whip the 1 ¼ cups remaining whipped cream rather stiffly, adding in ¼ cup powdered sugar, and 1 tsp. vanilla.
- Cut the shortcake into squares, and in half, filling the middle with strawberries, then whipped cream. On top, put another dab of whipped cream. Serve.