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Up today on Rip + Tan, is one of my favorite summertime desserts, Strawberry Shortcake. Sweet berries, delicate scones, and cool creamy ice cream. This recipe is great for dinner parties, as the scones and strawberry mixture can be made ahead of time. Hurry and make yours before this summer heat comes to an end.
Place the sliced strawberries in a bowl and stir in 1/4 cup sugar. In a blender or food processor, blend 1/4 of the strawberry mixture until it is puréed. Add it back into the bowl of strawberries and stir to coat. Let sit for 15 minutes.
In the bowl of an electric mixture, combine 1 cup heavy cream, 1/2 teaspoon vanilla extract, and 1 tablespoon sugar on medium speed until soft peaks begin to form. To assemble, place a scone bottom side up on a small plate. Top with vanilla ice cream, strawberries, and whipped cream. Place another scone on top and serve immediately.