Dec 26, 2006
Strawberry Shortcakes
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1 ½ cups flour
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½ tsp kosher salt
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½ tsp baking powder
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¼ tsp baking soda
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4 tbsp butter, cut into chunks
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½ cup buttermilk
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2 tbsp milk
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¾ cup crème fraiche
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Sugar
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1 tsp vanilla
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¾ cup sliced strawberries
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Strawberry sorbet
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Sift the flour, salt, baking powder, and soda together.
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Add the butter and rub it in until the mixture is crumb like. Make a well in the centre and pour in the buttermilk and the milk. Mix together, adding a little more buttermilk if the mixture is too dry. The result should be damp but not wet, and a shaggy mess rather than a sold mass.Let the dough rest 10 minutes.
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Preheat the oven to 500 F. Lay parchment paper onto a baking sheet.
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Place the dough on a lightly floured surface and roll it out to ½ inch thickness. Cut into small rounds and place on the baking sheet. Bake for 8 to 10 minutes or until golden. Cool on racks.
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Combine the crème fraiche, and 1 tbsp plus 1 ½ tsp sugar in a saucepan. Stir in the vanilla and bring to a simmer. Whisk until the sugar dissolves. Remove from the heat but keep warm.
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Sweeten the sliced strawberries with some sugar. Lay some of the sauce onto the plates.
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Slice the biscuits in half. Scoop some sorbet and place in the middle like a sandwich. Set on the sauce and garnish with the strawberries.
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