| Cuisine: American | Type: Dessert | Serves: 12 pieces |
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Source:
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Martha Stewart |
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Attributes:
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Comments:
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A new take on strawberry shortcake |
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Serving Suggestions:
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Serve with macerated berries and whipped cream |
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Ingredients:
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Biscuit: 4 cups cake flour such as Swans Down, plus more for dusting 2/3 cup granulated sugar 5 tsp. baking powder 2 tsp. kosher salt 1-1/2 stick of unsalted butter, cold and cut into pieces (or freeze it and use a box grater to shred it) 1-1/4 cups buttermilk Heavy cream for brushing Fine sanding sugar for sprinkling (we just use granulated sugar) Berries and Cream: 4 cups sliced strawberries 5 tbs. granulated sugar 1/4 tsp. kosher salt 2 tsp. fresh lemon juice 1-1/4 cups heavy whipping cream Scraped seeds from 1 vanilla bean 3 tbs. confectioner’s sugar |
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Instructions:
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1. Make the biscuits: Preheat oven to 450°F. In a large bowl, combine flour, sugar, baking powder, and salt. Use a whisk to combine well and break up any lumps. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles course meal. Add the buttermilk and stir until just combined. Don’t overwork the dough. It will be quite ragged and loose. 2. Turn the dough out onto a lightly floured surface; knead one or twice to help it come together. Pat into a 10- by 7-inch rectangle, about 3/4 inch thick. The rectangular dimensions matter. Cut lengthwise into thirds, then crosswise into fourths to create 12 equal-sized pieces. Using a spatula, transfer to a 1/4 sheet pan (9-1/2” by 12-1/2”). Arrange pieces to roughly re-create the original rentable but leaving 1/2 inch between them. 3. Brush tops with heavy cream; sprinkle generously with sanding sugar. Bake, rotating the pan once mid-way, until golden brown and cooked though, 25 to 28 minutes. The gaps should disappear, but you will be able to see the separable biscuits. Let cool on the sheet pan for 10 minutes, then gently, using two large spatulas, transfer to a wire rack. Let cool almost completely, about 1 hour. 4. Berries and cream: Meanwhile, combine strawberries, granulated sugar, salt and lemon juice; let stand to macerate, stirring occasionally, until juicy, about 30 minutes. Beat cream with vanilla and confectioner’s sugar on medium high speed to stiff peaks. 5. Carefully slide biscuit onto a serving platter. Spoon 2 cups whipped cream over the biscuit; top with 3 cups berry mixture, drizzling with some juices. Serve immediately with remaining whipped cream on the side. |
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Related recipes:
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None |
2021-07-04