Strawberry Shortcake Stacks
- 8 slices of Sliced Brioche Loaf
- 1 package (10.58 ounces) Brioche Gourmet Pre-Sliced Round Butter Croissant Buns, split
- 2 cups sliced fresh strawberries
- 1 tablespoon plus 2 teaspoons granulated sugar
- 1 1/2 teaspoons lemon zest
- 1/2 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla bean paste
- 1/4 cup unsalted butter, softened
DIRECTIONS
STEP 1
In large bowl, toss strawberries, 1 tablespoon granulated sugar and lemon zest; let stand 20 minutes, stirring occasionally. Makes
about 2 cups strawberry mixture.
STEP 2
In medium bowl, with mixer on medium-high speed, beat cream, powdered sugar and vanilla paste 3 minutes or until stiff peaks
form. Makes about 1 cup whipped cream.
STEP 3
Spread cut sides of buns with butter. Heat large skillet over medium heat. In 2 batches, place buns, buttered side down, in skillet;
cook 3 minutes or until golden brown. Sprinkle cut sides of buns with remaining 2 teaspoons granulated sugar.
STEP 4
Place bottom halves of buns, sugar side up, on 4 plates; top each with 2 tablespoons whipped cream, 1/4 cup strawberry mixture,
top halves of buns, sugar side up, 1/4 cup strawberry mixture and 2 tablespoons whipped cream. Makes 4 shortcake stacks.
Enjoy your meal !
