Strawberry Shortcake with Mint and Whipped Cream
Bon Appétit, July 2001
1 3/4 cups all purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 2 tablespoons chilled whipping cream
1 tablespoon grated orange peel
For berries and cream
3 1-pint baskets strawberries, hulled, sliced
1/2 cup plus 3 tablespoons sugar
2 tablespoons thinly sliced fresh mint
1/2 teaspoon grated orange peel
1 cup chilled whipping cream
1 teaspoon vanilla extract
Preheat oven to 375°F. Line baking sheet with parchment paper. Blend flour, 4 tablespoons sugar, baking powder, and salt in processor 5 seconds. Add butter. Using on/off turns, process until mixture resembles coarse meal. Add 1 cup cream and orange peel. Process just until moist clumps form. Gather dough into ball; gently knead 5 turns. Roll out dough on floured surface to 3/4-inch-thick round. Using 3-inch-diameter biscuit cutter, cut out 3 rounds. Gather dough and re-roll as needed to make 3 more 3-inch rounds. Arrange rounds on prepared sheet. Brush with 2 tablespoons cream; sprinkle with 1 tablespoon sugar.
Bake biscuits until pale golden and tester inserted into center comes out clean, about 20 minutes. Cool 15 minutes. (Can be made 2 hours ahead.)
Make berries and cream:
Combine berries, 1/2 cup sugar, mint, and orange peel in medium bowl; gently stir to blend as not to bruise the berries too much. Let stand at least 30 minutes and up to 2 hours, stirring occasionally.
Combine chilled cream, vanilla, and remaining 3 tablespoons sugar in large bowl (it is helpful if you chill the bowl beforehand). Whisk by hand or with a hand mixer until soft peaks form.
Cut biscuits horizontally in half. Place 1 biscuit bottom in each of 6 bowls. Top each with berries, then sweetened whipped cream and biscuit top.
Yield: Makes 6 servings
strawberry shortcake originally published on sassyradish.com
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