Strawberry Shortcake

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Strawberry Shortcake

For the Strawberry Coulis:

1 lb strawberries, fresh hulled or frozen whole
1 cup sugar
1/2 a lemon, juiced, about 2 tbs

For the Vanilla Biscuits:

2 cups all-purpose flour
1/2 cup sugar
2 1/2 tsp baking powder
1/4 tsp salt
1 stick butter, chilled and cut into small pieces
3/4 cup heavy cream
1 sp vanilla extract
1 egg white
1 tbs cold water

For the Whipped Cream:

2 cups heavy cream
5 to 6 tbs powdered sugar
2 tsp vanilla extract
1 1/2 to 2 pints strawberries, fresh

1. Put the fresh or frozen strawberries in a medium saucepan with 1 cup of granulated sugar and lemon juice. Bring to a full boil and continue boiling for 1 min.
2. Pour the hot strawberry mixture into a blender Place a folded dish towel over the blender lid and hold it down firmly. Blend until the mixture is smooth. Don’t fill the blender more than about one-third full.
3. Strain the strawberry coulis through a mesh sieve into a bowl. Cover the bowl and refrigerate.

The Vanilla Biscuits

Preheat the oven to 350°.

1. In a large bowl, combine the flour, granulated sugar, baking powder, and salt.  Blend well with a whisk or spoon. Work the pieces of chilled butter in with a pastry blender until the mixture resembles coarse meal.
2. Measure the 3/4 cup of heavy cream and add 1 tsp of vanilla extract.  Stir to blend.
3. Pour the cream and vanilla mixture into the first mixture and stir gently until it begins to hold together.
4. Turn the dough out onto a floured surface.  Knead gently just until its a soft dough. Pat or roll it out to a 1/2-inch thickness.
5. Cut the biscuits out with a 1 1/2 or 2-inch ​biscuit or cookie cutter and arrange them on the parchment lined baking sheet.
6. Gather up dough scraps and re-roll, handling the dough as little as possible. Continue cutting out biscuits.
7. Whisk the egg white with 1 tbs of water. Brush over the unbaked biscuits.
8. Sprinkle coarse or decorating sugar over the egg-washed biscuits.
9. Bake for 16 to 18 min, or until the biscuits are lightly browned.
10. Remove to a rack to cool.

The Whipped Cream

1. In a mixing bowl with an electric mixer, beat the heavy cream into stiff peaks.
2. Add the confectioners’ sugar and vanilla extract. Continue beating to stiff peaks.
3. The Strawberries and Assembly
4. Hull the strawberries and rinse under cold running water. Slice them into a bowl and refrigerate until serving time.
5. Assemble the strawberries in dessert glasses with some of the coulis and whipped cream.
6. Serve the vanilla biscuits on the side along with any extra coulis, berries, and whipped cream. Or let guests assemble their own desserts.  Serves 8-10

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