The Houndstooth Gourmet

OK. Pretty soon I’m going to be covered in tiny seeds and have a green top sprouting out of my head. I’m alright with that, actually.

Strawberry season is going strong, and the prices at the Virginia farmers markets are very good, however, you need to use your fresh market berries quickly; they aren’t made to store long and can bruise easily.

Now, what’s more traditional and wonderful than strawberry shortcake? A delicious biscuit, split and filled with fresh whipped cream and macerated berries is just the way to end a meal at this time of year. This recipe makes biscuit baking easy work, and the strawberries can macerate while you bake.

Individual Strawberry Shortcake

makes 10 servings

Ingredients

• 1 lb. strawberries, washed and sliced
• 1/4 cup white sugar
• 2 tablespoons balsamic vinegar (optional)
• 2 cups All Purpose flour, sifted
• 2 tablespoons white sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons) butter, well chilled and cut into 8 pieces
• 1 large egg, beaten
• 1/2 cup milk
• whipped cream, fresh or store bought

Directions

Preheat oven to 450 degrees.

In a mixing bowl, pour strawberries, add sugar and (optional) balsamic vinegar. Stir to coat fully. Cover with plastic wrap and store in refrigerator until ready to use. The maceration process will produce a syrup from the berry juice and vinegar.

Fit a stand mixer with flat beater. To the mixing bowl, add flour, sugar, baking powder and salt. Turn mixer on low to just combine. Add chilled butter and slowly increase speed to medium-high for 2-3 minutes. The mixture should resemble coarse crumbs.

In a small bowl, pour milk and egg. Stir to whisk lightly. Add milk and egg to mixer. Mix on medium low until just combined. Turn dough out onto a lightly floured surface. Knead dough until it comes together.

Using a floured rolling pin, roll dough out to 1/2 inch thick. Using a floured 2 1/2 inch cutter, cut into approximately 10 biscuits. Transfer biscuits onto a baking sheet lined with parchment paper. Bake in oven for 10 minutes.

Allow to cool until you care able to handle the biscuits. Cut each biscuit in half with a serrated knife.

Open the biscuits up like a sandwich. On bottom piece, place a generous dollop of whipped cream, topped with macerated strawberries. Replace biscuit top.

Garnish with mint (optional).

Serve immediately.

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Tags: dessert, Recipe, strawberries // 4 Comments »