YUM YUM Thursday

YUM, YUM, STRAWBERRY SHORTCAKE  FROM SCRATCH


OH LA LA!!!! The end of Summer calls for a Strawberry Shortcake party.  Set all your ingredients on your counter, and each of your friends can help with one of the tasks.
When done, everyone will coo and become addictive to the homemade biscuits, and the old fashioned recipe.
Print the steps in red, green pretty paper, and set it all nice and neat, and begin your "Summer old fashioned party" 

friend no.1 mix the dry ingredients

friend no.2 cuts real butter into cubes

friend no.3 starts the food processor

friend no.9 adds the turbunado sugar

friend no.4

friend no.5, hard work but fun fun  fun!!!!

friend no.6

friend no.7  easy job

last step before the oven, friend no.8

Pictures courtesy of Lyla Sudd Ross

Strawberry Shortcake
serves 10

Strawberry Filling
4 cups strawberries, roughly chopped
sugar to taste

Whipped Cream
1 cup heavy whipping cream
1/2 teaspoon vanilla
2 tablespoons sugar
pinch salt

Cream Biscuits (Shortcake)
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1/3 cup sugar
1 1/2 sticks unsalted butter, cut into small pieces
1 1/2 cups heavy cream, plus extra for glazing
1 tablespoon vanilla
2 tablespoons turbinado sugar

Preheat oven to 425°. Line two baking sheets with parchment paper. In the bowl of a food processor (or just a regular bowl) pulse (or stir) the flour, baking powder, salt, and sugar to combine. Add the butter cubes to processor and pulse until the butter is cut into the flour, until whole pieces of butter the size of large kidney beans remain (the butter should seem a little bit big to be left like that, but don't worry, you'll process more later).

Add the cream and vanilla and pulse again until a shaggy, sandy dough is formed. Turn dough onto a dry, clean work surface and gather all the bits into a ball, handling it as little as possible. You want the dough to be barely holding together. The dough will be sticky.

Roll the dough ball to about an inch thick and cut with old jar, glass, biscuit cutter or cookie cutter. Place on lined baking sheet, brush lightly with cream (adds a nice brown to finished dough) and sprinkle the turbinado sugar onto each of the creamed, uncooked biscuits.

Bake for 15 to 20 minutes, until just golden brown. Allow to cool on wire rack.

To assemble:
First bake the sweet biscuits. While the biscuits are in the oven, chop the strawberries and season with a little sugar, to taste. The sugar helps the fruit become juicy. You want the juice. Set aside for at least 10 minutes to fully develop flavor and juices.

Whip the whipping cream in a stand mixer and add sugar and vanilla. Whip until soft peaks form.

To serve, slice a cooled shortcake in half, pile high with berries and a dollop of whipped cream. I like it best served at room temperature, but cold or biscuits hot from oven are both fine

Great recipe, try it and let me know how you like it,