Instructions: 

One day ahead of time:

  1. In a medium, heavy bottomed saucepan, brown 1 cup Kerrygold Salted Butter (8 ounces / 227g) over low heat. Watch the Kerrygold Salted Butter closely and when it turns a light brown, take it off the heat so as not to burn.
  2. Pour browned butter into a heat-proof bowl and chill in the refrigerator overnight or until solid.

On the Day:

  1. In a large bowl, whisk together the flour, salt, sugar and baking powder.
  2. Slice Salted Kerrygold Butter and solidified browned Kerrygold Butter into 1-2 inch pieces.
  3. Cut using your hands, or a standing mixer, mix the butter into the flour mixture until you get lumps of all different sizes – but no bigger than a dime. If using your hands just massage the butter into the flour mixture – working lightly to form lots of little clumps.
  4. When your flour and Kerrygold Salted Butter mixture is full of pea to dime sized butter lumps, add the sour cream.
  5. Using a light hand, mix the sour cream into the Kerrygold Salted Butter and flour mixture until a soft and slightly sticky dough forms. Keep in mind the dough will be soft and sticky not perfectly smooth.
  6. Form the dough into a disk, wrap in plastic wrap and refrigerate for 30 minutes.
  7. Preheat oven to 375F / 190C.
  8. On a lightly floured surface, pat the shortbread into a generous 2 inch disk.
  9. Using a 4” biscuit cutter, cut out 4-8 shortbread cakes. You will need to pat and fold the dough over and cut again to get all 6-8 shortbreads.
  10. Line a cookie sheet with parchment and the shortbread cakes. Brush each shortbread with cream and sprinkle with sugar.
  11. Bake for 20-24 minutes or until golden brown. Keep in mind the baking time will differ depending oh how big you cut out your shortbreads.
  12. Serve shortcakes warm with vanilla whipped cream and strawberries.

For the filling:

  1. While the shortcakes bake. Reserve a few whole strawberries for serving. Cut strawberries and place into a bowl with lemon juice and sugar (you may want to add the sugar slowly and taste as you go). Mash everything together until juicy and set aside.
  2. Using a standing mixer with the whisk attachment, whip the cream, sugar, vanilla until soft peaks form. Take care not to over mix.
  3. Fill opened warm, shortcake with cream and strawberries.

Recipe by Sweetish.Co