Strawberry Shortcake

Now that I gained some confidence in making baking powder biscuits, I thought it would be fun to try making a sweetened version for Memorial Day. 

What I liked about this British recipe was the simplicity of forming the dough into a roll and cutting it into slices before baking.  I also liked the coulis (pureed sauce) that is used to coat the strawberries, instead of just tossing them in sugar. 

The strawberries can be prepared in advance and the biscuits come together very quickly.  15 minutes later you have a real treat!  The biscuits are very light and fluffy. 

 
---Barbara

Strawberry Shortcake
(adapted from Carole Clements Cooks Companion)

Serves 6

For the berries:
1 lb fresh strawberries (1 quart)
3 T. powdered sugar
a tiny pinch of salt
grated lemon or lime zest (optional)

For the shortcake:
225 grams (8 ounces) all-purpose flour (1 3/4 cups)
6 T. , divided 4 T. + 2 T.  caster sugar (superfine sugar)
1 T. baking powder
1/2 t. salt
250 ml (1 cup) heavy whipping cream

For serving:
Whipped cream, 1 cup whipped to soft peaks, or canned

This takes a hot oven, 400 degrees F.  Remember to preheat the oven before baking the biscuits.

Line a baking sheet with parchment paper.

Earlier in the day, at least one hour before serving, prep the strawberries.

Rinse them well, remove the hulls,  and let them air dry.

Take one quarter of the strawberries --- that was 10 of my 40 --- and make a coulis, by processing them and the 3 T. of powdered sugar.

Slice the remaining strawberries, place them in a bowl, add the pinch of salt and grated zest, if using.

Add the coulis of processed strawberries, and mix to coat evenly.

Set aside until time to serve.  They can be left at room temperature or refrigerated.

For the shortcake, add the flour to a bowl, 4 T. (55 g) of the caster sugar, 1/2 t. salt, and 1 T. baking powder.

  

Whisk it together with a whisk or a fork until well combined and fluffed.

Gradually add the cream, tossing lightly with a fork until the mixture forms clumps.

Gather the clumps together, but do not knead the dough.

Shape into a log, about 6 inches long.

Cut into 6 slices and place them evenly on the prepared pan.  Reshape them into rounds, if needed.

Sprinkle the remaining 2 T. (30 g) of caster sugar on the tops.

Bake until light golden brown, about 15 minutes.

Let cool on a wire rack.

Whip the whipping cream until soft peaks form, or use canned whipping cream.

To serve, you can either slice the cakes in half with a serrated knife or use the whole cake.

Place a bottom in a dessert bowl or deep plate.  Top with whipped cream and lots of strawberries which will by now have developed into a nice sauce.

Add your top if you sliced it in two, and add more whipped cream on top.

B