This recipe is courtesy of Better Homes & Garden. I’ve made this on several occasions and have only changed two ingredients.
My kids don’t care for Rosemary, even though it makes this delight pop, so i do omit this ingredient. Also instead of sprinkling regular sugar, i use Turbinado Sugar as it’s a sugar used in baking and as a finishing touch, nor does this type of sugar scorch easily.
I like to spread mixed berries on top as opposed to just strawberries.
1 quart strawberries, halved or quartered (4 cups)
1/4 cup honey or agave nectar
3 cups all-purpose flour
1/4 cup sugar
2 Tbsp chopped fresh rosemary or thyme (optional)
4 1/2 tsp baking powder
3/4 tsp salt
1/2 cup cold unsalted butter, cut into small pieces
1 3/4 cups whipping cream
1 egg white, lightly beaten
2 Tbsp turbinado sugar
Sweetened whipped cream
Preheat oven to 400 degrees , In a large bowl combine strawberries and honey. Place in refrigerator to chill till ready to use.
To make the shortcake pizza, use a food processor and combine flour, sugar, rosemary, baking powder, and salt Pulse several times to mix. Add butter to flour mixture and pulse several more times.
While pulsing, add in cream, and continue pulsing until dough begins to come together.
Turn out dough on a lightly floured surface. Knead quickly. Roll dough to about a 9×13-inch rectangular shape and 1/2-inch thickness
Transfer dough to a large baking sheet lined with parchment paper. With a sharp knife, or pizza cutter score dough but do not cut all the way through. You want approx 1-1/2-inch squares.
Brush dough with the beaten egg whites and sprinkle with the turbinado sugar. Bake 22 to 26 minutes or until golden.
Once cooled transfer the shortcake to a wooden board or platter, and remove parchment paper.
Spoon strawberries all over shortcake. Drizzle with remaining juices. Serve in bowls, Martini or Sundae glasses.
Or you can top with whipped cream.