Rosemary Strawberry Shortcake
A spin on shortcake with fresh rosemary from your herb garden. that your guests will love!
rinsed and sliced (about 6 cups)
cold unsalted butter
cut into small pieces
heavy whipping cream
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 (our 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 1/4 cups remaining whipped cream rather stiffly, adding in 1/4 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.
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Reluctant Entertainer - Rosemary Strawberry Shortcake