Featured recipe .:. Strawberry Shortcakes
(Yields 8 servings)
2 cups unbleached all purpose flour
cup granulated sugar
2 ½ tsp baking powder
lb or 1 stick unsalted butter, chilled
1 cup 35% whipping cream
1 large egg
Preheat oven to 425 degrees F. Line baking sheet with parchment paper.
Place flour, sugar, baking powder and salt in food processor fitted
with cutting blade. Pulse on and off to blend.
Cut butter into ½” cubes,
add to processor. Pulse on and off until butter resembles peas. Add
the cream, pulse on and off until moist clumps form.
Transfer to lightly
floured work surface. Gather dough into ball, then flatten into 8x4” rectangles,
about 1¼” thick. Cut in half lengthwise, then crosswise into
4 equal strips, forming 8 square biscuits.
Transfer to baking sheet,
chill for 20 minutes. Brush tops with beaten egg, sprinkle with 1
tblsp granulated suagr. Bake until golden brown, about 15 minutes. Transfer
to rack and cool.
1 ¼ cup 35% whipping cream
¼ cup sour cream
3 tblsp icing sugar
1 tsp pure vanilla extract
2 lbs fresh strawberries
8 whole strawberries
⅓ cup granulated sugar
Icing sugar for dusting
Slice strawberries in quarters. Toss with granulated sugar and let stand
5 minutes. Gently press to help release juices. Let stand for about an
hour at room temperature.
Place whipping cream, sour cream, icing sugar and vanilla in mixing bowl.
Whip at medium speed until soft peaks.
Slice biscuits in half, place on serving plate. Spoon strawberries over
biscuit, then top with a spoonful of cream. Place top half of biscuit
on top of cream, add another dollop of cream on top.
syrup around the assembled shortcake. Decorate with a whole strawberry,
dust with icing sugar. Serve immediately.