Strawberry Shortcakes
- Ingredients
- Biscuits:
- 1 3/4 cups all-purpose flour, plus 1 tablespoon for
- dusting
- 1/4 cup sugar, plus more for sprinkling
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 stick cold unsalted butter, cut into 1/2-inch
- cubes
- 1/2 cup chilled heavy cream, plus 2 tablespoons for
- brushing
- zest of 1 orange
- For Strawberry Sauce:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup orange juice
- 6 cups strawberries
- Whipped Cream:
- 2 cups chilled heavy cream
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- 6 tablespoons sugar
- Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment
- paper.
- For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt
- in the food processor, about 5 seconds. Add the cold butter cubes. Using
- on/off turns, process until the mixture resembles coarse
- meal.
- In a liquid measure, combine the heavy cream and orange zest. Add the
- heavy cream-orange mixture to the dry ingredients in the processor and
- pulse just until moist clumps form. Gather the dough into a ball (with
- floured hands if the dough is sticky). Gently knead 5 turns on a floured
- surface. Roll out the dough on a floured surface to 3/4 inch-thick.
- Using a 3-inch diameter biscuit cutter, cut out 3 rounds. Cook's Note:
- To prevent the dough from sticking to the biscuit cutter, dip the edge
- of the cutter in flour before cutting out the
- biscuits.
- Gather the dough scraps and reroll as needed to make 3 more 3-inch
- rounds.
- Arrange the rounds on the prepared sheet. Brush with 2 tablespoons cream
- and sprinkle with 1 tablespoon sugar. Bake the biscuits until pale
- golden and a tester inserted into the center comes out clean, 20 to 25
- minutes. Cool 15 minutes. (Biscuits can be made 2 hours ahead.)
- In a medium bowl whisk together sugar, cornstarch and cranberry juice.
- In a large skillet combine strawberries with cornstarch mixture. Stir
- together and bring to a simmer over medium heat making sure to stir
- often. Turn down heat to low and simmer for 5 minutes or until
- thickened. Remove from heat and let cool slightly.
- Combine the heavy cream, vanilla extract, almond extract and sugar in a
- food processor or a large bowl and whisk until soft peaks form.