Strawberry Shortcakes With Brown Sugar Biscuits And White Chocolate Cream
Serves: 5
Terence Turner
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Water1 tsp
Unflavored Gelatin2.5 cups
Whipping Cream (chilled, divided)1 cup
Sugar3 cups
All-Purpose Flour4 tsps
Baking Powder3 tsp
Salt2 tbsps
Raw Sugar (*)2 tbsps
Lemon Juice (fresh)1 tbsp
Lemon Peel (finely grated)1 tbsp
Mint (chopped fresh)Directions:
1
For white chocolate cream: Place white chocolate in medium bowl
2
Place 1 tablespoon water in very small bowl
3
Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes
4
Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves
5
Remove from heat; add gelatin and stir until dissolved
6
Pour gelatin mixture over white chocolate, whisking until melted and smooth
7
Cool to room temperature
8
Beat remaining 2 cups cream in large bowl until peaks form
9
Fold 1/2 cup cream into white chocolate mixture to lighten
10
Fold chocolate mixture into remaining cream in bowl
11
Refrigerate until cold, at least 1 hour and up to 3 hours
12
Place white chocolate in medium bowl
13
Place 1 tablespoon water in very small bowl
14
Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes
15
Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves
16
Remove from heat; add gelatin and stir until dissolved
17
Pour gelatin mixture over white chocolate, whisking until melted and smooth
18
Cool to room temperature
19
Beat remaining 2 cups cream in large bowl until peaks form
20
Fold 1/2 cup cream into white chocolate mixture to lighten
21
Fold chocolate mixture into remaining cream in bowl
22
Refrigerate until cold, at least 1 hour and up to 3 hours
23
For biscuits: Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend
24
Add butter
25
Using fingertips, rub in until coarse meal forms
26
Gradually add 1 cup cream, tossing until moist clumps form
27
Gather dough into ball; shape into 8 1/2-inch round on parchment or foil
28
Chill 15 minutes
29
Preheat oven to 350°F
30
Line rimmed baking sheet with parchment paper
31
Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed
32
Place rounds on prepared sheet, spacing 2 inches apart
33
Brush tops with cream and sprinkle with raw sugar
34
Bake until tester inserted into center comes out clean, about 20 minutes
35
Cool completely
36
(Can be made 2 hours ahead
37
Let stand at room temperature
38
If desired, rewarm in 350°F oven 5 minutes before using
39
) Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend
40
Add butter
41
Using fingertips, rub in until coarse meal forms
42
Gradually add 1 cup cream, tossing until moist clumps form
43
Gather dough into ball; shape into 8 1/2-inch round on parchment or foil
44
Chill 15 minutes
45
Preheat oven to 350°F
46
Line rimmed baking sheet with parchment paper
47
Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed
48
Place rounds on prepared sheet, spacing 2 inches apart
49
Brush tops with cream and sprinkle with raw sugar
50
Bake until tester inserted into center comes out clean, about 20 minutes
51
Cool completely
52
(Can be made 2 hours ahead
53
Let stand at room temperature
54
If desired, rewarm in 350°F oven 5 minutes before using
55
) For strawberries: Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend
56
Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours
57
Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend
58
Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours
59
Cut biscuits in half horizontally
60
Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally
61
Cover with white chocolate cream and biscuit tops
62
Cut biscuits in half horizontally
63
Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally
64
Cover with white chocolate cream and biscuit tops
65
*Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores
66
**Also called culinary lavender buds; available at many health foods stores and from surfasonline
67
Com
68
*Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores
69
**Also called culinary lavender buds; available at many health foods stores and from surfasonline
70
Com