Strawberry, Mint And Thyme Shortcake

Serves: 4

Terence Turner

1 January 1970

Based on User reviews:

46

Spice

43

Sweetness

48

Sourness

44

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

1.75 cups

All-Purpose Flour (plus 1 tablespoon for dusting)

6 tbsps

Sugar

1 tbsp

Baking Powder

1 tsp

Fine Sea Salt

1

Unsalted Butter (stick cold, cut into 1/2-inch cubes)

2 cups

Heavy Cream (chilled)

1

Orange (zested)

2

Thyme Leaves (sprigs fresh thyme, leaves picked and minced about 1 tablespoon)

1 tsp

Orange Zest (grated)

2 tsps

Pure Vanilla Extract

1 tsp

Almond Extract

Directions:

1

Preheat the oven to 375 degrees F

2

Line a baking sheet with parchment paper

3

For the biscuits: Pulse the flour, 1/4 cup sugar, baking powder and salt in the food processor, about 5 seconds

4

Add the cold butter cubes

5

Using on/off turns, process until the mixture resembles coarse meal

6

In a liquid measure, combine the heavy cream and orange zest

7

Add the heavy cream-orange mixture to the dry ingredients in the processor and pulse just until moist clumps form

8

Gather the dough into a ball (with floured hands if the dough is sticky)

9

Gently knead 5 turns on a floured surface

10

Roll out the dough on a floured surface to 3/4 inch-thick

11

Using a 3-inch diameter biscuit cutter, cut out 3 rounds

12

Gather the dough scraps and reroll as needed to make 3 more 3-inch rounds

13

Arrange the rounds on the prepared sheet

14

Brush with 2 tablespoons cream and sprinkle with 1 tablespoon sugar

15

Bake the biscuits until pale golden and a tester inserted into the center comes out clean, 20 to 25 minutes

16

Cool 15 minutes

17

(Biscuits can be made 2 hours ahead

18

) For the berries and cream: Combine the sliced strawberries, sugar, mint, thyme and orange zest in a medium bowl

19

Stir to blend

20

Let stand at least 30 minutes and up to 2 hours, stirring occasionally

21

For the whipped cream: Combine the heavy cream, vanilla extract, almond extract and sugar in a food processor or a large bowl and whisk until soft peaks form

22

For assembly: Cut the biscuits in half horizontally

23

Place 1 biscuit bottom in each of 6 bowls

24

Top each with 1 cup berry mixture, 3 heaping tablespoons whipped cream and then cover with the top portion of the biscuit

25

Add another dollop of whipped cream, if desired

26

Go for it!