Classic Strawberry Shortcake
Recipe courtesy of Food Network Kitchens
Recipe courtesy Food Network Kitchens
A good way to celebrate strawberry season. The texture of this not-too-sweet biscuit is light and fluffy inside and crisp outside. If you[ like ginger, you can make a variation of this biscuit by adding 2 tablespoons chopped crystalized ginger and 1 tablespoon freshly grated ginger into the biscuit dough before baking.]
- 2 cups all-purpose flour
- 3 tablespoons sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon plus a pinch fine salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1 1/3 cups heavy cream, plus a bit extra for brushing
- 1 large egg
- 1/4 cup honey
- One 16-ounce container strawberries, trimmed and chopped (about 3 cups)
- 1/3 cup fresh mint leaves, torn, plus extra for garnish
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt. Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water. Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a bowl with the strawberries and torn mint. Set aside for at least 30 minutes to allow the strawberries to release their juices.
To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with the fresh mint.
Thank you! your flag was submitted.