make shortbread using ice cream!

3-2-1 Hidden Ice Cream Strawberry Shortcakes

Serves 12.  This lovely method comes from the June 2014 issue of Food and Wine magazine.  If you don’t have any self-rising flour for the 3 c. called for in this recipe, just make your own by mixing up 3 c. flour with 4 tsp. baking powder and 1 tsp. salt. 

            1 quart strawberries,                            

              hulled and quartered                          

            ½ c. sugar                                           

            1 pint vanilla ice cream             

            3 c. self-rising flour

            2 sticks (8-oz. total) cold unsalted

              butter, cubed

            1 c. heavy cream

            1 Tbs. honey

In a medium bowl, toss strawberries with sugar.  Let stand at room temperature, stirring, until very juicy, 3 hours.

Meanwhile, thaw ice cream in the refrigerator until soft, about 1 hour.  Spoon ice cream into a large bowl.

Heat oven to 450 degrees.  In a food processor, pulse flour and butter until mixture resembles coarse meal; stir into the ice cream with wooden spoon until incorporated.  Using your hands, gently knead the dough until it starts to clump together.  Drop clumps of the dough into a 9-13-inch metal baking pan in an even layer.  Bake for 20 minutes, until golden on top.  Let cool slightly, then cut into 12 squares.

Meanwhile, in a medium bowl, whip heavy cream and honey until soft peaks form.  Serve the shortcakes with the macerated strawberries and whipped cream.