Strawberry Bacon Shortcakes

SERVINGS

6

PREP TIME

20 min

TOTAL TIME

45 min

GLUTEN FREE

NO



Buttery, flaky shortcakes are bursting with crumbled Jones bacon. The smokiness of the bacon pairs wonderfully with sweet strawberries and whipped cream.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients

For the Strawberry Filling:

1 lb strawberries, hulled and sliced
2 tablespoons sugar

For the Shortcakes:

2 cups all purpose flour
4 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter
1/2 cup
1 tablespoon half and half
1 egg, lightly beaten
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, chopped and fried

​For the Whipped Cream:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
DIRECTIONS
Place the strawberries in a bowl and sprinkle with the sugar. Stir lightly and refrigerate for at least 30 minutes.

Preheat the oven to 425˚F. In a bowl, combine the flour, 3 tablespoons of the sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and add to the flour mixture. Use a pastry cutter to cut in the butter until it resembles coarse meal.

In another bowl, combine 1/2 cup of the half and half and beaten egg. Add to the flour mixture, along with the bacon and mix just until it starts to come together. Pour out onto a work surface and knead just until it comes together, being careful to not overwork the dough.

Pat the dough into a 9"x6" rectangle. Cut the dough into 6 3"x3" square shortcakes. Place 1 inch apart on an ungreased baking sheet . Brush the remaining 1 tablespoon of half and half on the tops of the shortcakes and sprinkle with the remaining 1 tablespoon of sugar.

Bake for 12-15 minutes, or until golden brown.

Place the cream in a large bowl. Beat until soft peaks form. Slowly add in the sugar and vanilla and continue to beat until stiff peaks form.

To assemble, cut each shortcake in half lengthwise. Top the bottom of the shortcake with some of the strawberries, then a big dollop of the sweetened whipped cream. Top with the remaining half of the shortcake.

Ingredients

Directions

For the Strawberry Filling:

1 lb strawberries, hulled and sliced
2 tablespoons sugar

For the Shortcakes:

2 cups all purpose flour
4 tablespoons sugar, divided
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold butter
1/2 cup
1 tablespoon half and half
1 egg, lightly beaten
1 (8 oz) package Jones Dairy Farm Dry Aged Bacon, chopped and fried

​For the Whipped Cream:

1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla
Place the strawberries in a bowl and sprinkle with the sugar. Stir lightly and refrigerate for at least 30 minutes.

Preheat the oven to 425˚F. In a bowl, combine the flour, 3 tablespoons of the sugar, baking powder and salt. Cut the butter into 1/2 inch cubes and add to the flour mixture. Use a pastry cutter to cut in the butter until it resembles coarse meal.

In another bowl, combine 1/2 cup of the half and half and beaten egg. Add to the flour mixture, along with the bacon and mix just until it starts to come together. Pour out onto a work surface and knead just until it comes together, being careful to not overwork the dough.

Pat the dough into a 9"x6" rectangle. Cut the dough into 6 3"x3" square shortcakes. Place 1 inch apart on an ungreased baking sheet . Brush the remaining 1 tablespoon of half and half on the tops of the shortcakes and sprinkle with the remaining 1 tablespoon of sugar.

Bake for 12-15 minutes, or until golden brown.

Place the cream in a large bowl. Beat until soft peaks form. Slowly add in the sugar and vanilla and continue to beat until stiff peaks form.

To assemble, cut each shortcake in half lengthwise. Top the bottom of the shortcake with some of the strawberries, then a big dollop of the sweetened whipped cream. Top with the remaining half of the shortcake.