It starts with a strawberry. Smack in the middle of strawberry season.
I'm always drawn more to a fruit-filled dessert than a chocolatey one and strawberry shortcake is no exception.
It's simple to make at home which is wonderful since I've yet to experience any phenomenal restaurant versions.
Join me each week this June to indulge in favorite summer sweets, most will be southern and locally inspired.
Recipe by Philip Bollhoefer...
The biscuits (yields 12):
Cake flour 2cup
All purpose flour 2cup
Kosher salt 1tbsp
Baking powder 1tbsp
Baking soda 1tsp
Butter (cold) 2 sticks cut into 1/4inch cubes
Sift dry ingredients together. Mix sifted dry ingredients and butter. In 4 batches, pulse the butter flour mixture in food processor until butter is the size of small peas.
Transfer butter and flour mixture into a large mixing bowl and create a well in the middle. Using your hands combine buttermilk until incorporated. DO NOT OVER MIX. The dough should just come together and look ragged.
On a floured work surface roll dough out and fold over itself. Repeat 3 times. Once layers have been formed roll dough out approximately 1 inch thick. Cut into 2.5" rings.
Brush tops of biscuits with buttermilk. Bake at 350 for 15 minutes/until lightly browned.
Quartered strawberries 2cups
Sugar in the raw 2tbsp
Grand Marnier or other orange liqueur 1tbsp
Lemon juice 1tsp
Mix all ingredients together. Let strawberry mixture sit overnight or at least while biscuits bake.
Let biscuits cool then open them up. Scoop vanilla ice cream and place on bottom half of biscuits and top with strawberries and garnish with powdered sugar.
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