STRAWBERRY SHORTCAKE
Strawberry Shortcake
Ingredients for biscuits
3 c flour
3 tbsp sugar, plus 1 tsp
2 tbsp baking powder
½ tsp salt
1 ½ sticks salted butter cut into pieces
1 c buttermilk plus 1 tbsp
½ tsp vanilla extract
Directions
Preheat the oven to 450°F.
Add the flour, 3 tbsp sugar, baking powder and salt to a food processor. Pulse a few times.
Add the butter and pulse several times
Drizzle 1 c buttermilk and vanilla into the dough pulsing the entire time until it starts to come together. The dough will be crumbly.
Pour the dough onto a floured surface and knead into a disc about ½ inch thick.
Use a 3 inch biscuit cutter to make the discs. Keep following this process, re-rolling the scraps until all the dough is used up. You should have 11-12 biscuits.
Add the biscuits to a rimmed sheet pan covered with parchment paper.
Brush the tops of the biscuits with 1 tbsp buttermilk and sprinkle 1 tsp sugar over the tops.
Bake for 10-12 minutes or until golden on top.
Let cool for 5-10 minutes.
Ingredients for Strawberry Sauce
2 lbs strawberries, washed, de-stemmed and cut in half
½ c sugar
2 tsp cornstarch
Juice of half a lemon
¼ tsp vanilla extract
Pinch of salt
Directions
In a saucepan combine all ingredients over medium low heat.
Stir until sugar dissolves, then bring to a boil.
Once boiling, turn down to a simmer and cook berries until they are soft for about 10-12 minutes.
Remove from heat and cool.
Smash strawberries with potato masher slightly.
Ingredients for Whipped Cream
2 c heavy cream
1 tsp vanilla extract
3 tbsp confectioners sugar
Directions
Add the heavy cream, vanilla and sugar to a stand mixer.
Whip the cream until stiff peaks start to form.
To Assemble:
Cut the biscuit in half and place the bottom half on a plate.
Top with strawberries and whipped cream
Add the top part of the biscuit and garnish with more strawberry mixture and top with a dollop of whipped cream
