Looking to lose a few pounds while you get super healthy, increased flexibility, and increased well-being? We highly recommend this program. Click The Banner To Find Out More!
Recipe below. Subscribe to Hungry for more tasty recipes and how-to guides: http://bit.ly/PsJ96O
Laura shares her quick and simple way to make shortcakes without a standing mixer, and whips cream by hand!
Hungry is home to the best culinary videos on the YouTube! Join the party with recipes, how-to guides, big personalities, and plenty of flavor! Whether you’re grilling, baking, frying, or just looking for inspiration, we have something delicious for everyone. Satisfy your hunger by clicking the subscribe link below:
Follow on Twitter! https://Twitter.com/HungryYouTube
And like us on Facebook! http://Facebook.com/HungryYouTube
Check out our other shows and get to know our awesome hosts:
How to Bake It in Hollywood with Ashley Adams: http://bit.ly/ZLPj09
Secrets of a Food Stylist with Megan Mitchell: http://bit.ly/YgZ63o
Gluten Free with Alex T: http://bit.ly/XqRGsP
Grill This with Nathan Lippy: http://bit.ly/OGuMHm
Casserole Queens with Sandy Pollock and Crystal Cook: http://bit.ly/No9ml5
Midnight Munchies with the Brothers Green: http://bit.ly/RLLFiH
For the Shortcakes
1 ¾ cups of All Purpose Flour
¼ cup of Granulated Sugar
2 Tsp of Baking Powder
¼ tsp of Salt
½ cup of Unsalted Butter, melted
½ cup of Heavy Cream
1 Egg yolk
For the Filling,
1 cup of Heavy Whipping Cream
2 Tbsp of Powdered Sugar
3 Peaches, Peeled and Sliced
For the top:
1 egg beaten with 1 Tbsp of water
Place a large metal or glass bowl and a whisk in the fridge for 1 hour.
Preheat your oven to 400 degrees, spray a 8×8 baking dish with non stick cooking spray and set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt, set aside.
In a medium bowl or a large measuring cup, whisk together the heavy cream, melted butter and egg yolk.
Pour the wet ingredients into the dry and using a wooden spoon, mix everything together until it’s all incorporated.
Press your dough into your prepared baking dish, brush with the egg wash and bake it for 18 to 20 minutes or until golden brown on top.
Let it cool completely.
To make the Whipped Cream:
Pour the heavy whipping cream and confectioner sugar in the chilled bowl, using the chilled whisk, whisk for about 3 minutes or until it forms medium stiff peeks.
To assemble, invert the shortcake onto your work surface, cut into 6 pieces, cut each piece in half horizontally, dollop some whipped cream on one half, topped with the sliced peaches and place the top half on.
Sprinkle with a little confectioner sugar and enjoy!
Tools used: 3 bowls, 2 whisks, one baking pan, a knife, a spoon, a cutting board, a wooden spoon.