STRAWBERRY SHORTCAKE

STRAWBERRY SHORTCAKE


THE STRAWBERRIES:

2 quarts strawberries, cored and sliced

¼ cup sugar


THE BISCUITS:

1 stick butter + 2 Tbs. divided

2 ½ cups flour

1 Tbs. + 1 tsp. baking powder

3 Tbs. sugar

1 tsp. salt

1 cup COLD buttermilk + 2 Tbs. divided


THE WHIPPED CREAM:

1 ½ cups heavy cream

½ cup powdered sugar

1 tsp. vanilla


Combine the strawberries and sugar in a medium bowl and toss to fully coat.  Place in the refrigerator for at least one hour, stirring occasionally.


To make the biscuits, place the stick of butter in the freezer for 20-30 minutes.


Preheat oven to 425 degrees.


In a large bowl, combine the flour, baking powder, 2 tablespoons of the sugar, and salt.  Whisk to combine.


Grate the frozen butter on the large holes of a box grater and add to the flour mixture along with one cup of the buttermilk.  Mix with a fork until just barely combined – do not over mix.


Dust your countertop and fingers with flour and dump the dough onto the counter.  Press into a ½” thick square and fold in half, adding flour if the dough is sticky.  Press down again and repeat.  Do this 6-8 times, being careful to move quickly and not overwork or heat the dough with your hands.  After the last fold, press into a 1” thick rectangle and cut as many biscuits and possible.  Place on a parchment lined cookie sheet, so the biscuits are touching.


Take the excess scraps and cut into another 1” piece and continue, until you have cut as many biscuits as possible.  Place any leftover scraps on the sheet (these won’t be pretty, but they will still be yummy!).

Brush the tops of the biscuits with remaining buttermilk and bake for 15 minutes.  Melt the remaining 2 tablespoons butter and brush the tops of the biscuits and sprinkle with the remaining tablespoon of sugar.  Bake for another 6-8 minutes until biscuits are golden brown and fluffy in the center.


To make the whipped cream, place a metal bowl from a stand mixer in the freezer to chill for 10-20 minutes.  Place the cream, powdered sugar, and vanilla in the bowl and whip on high with the whisk attachment until thick and creamy with medium peaks, about 3-4 minutes.


To assemble the shortcakes, cut one shortcake in half and top with a ladle of strawberries and some of the syrup, followed by a dollop of whipped cream.  Top with the other half of the shortcake, more strawberries with sauce and more whipped cream.  Garnish with mint leaves.


Note – you can make everything one day in advance.  Place strawberries and whipped cream in their containers, tightly wrapped, in the fridge.  Place the biscuits in ziplock bags. Before serving, cut the biscuits in half and lightly toast in the oven or warm in the microwave.



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