Totally Strawberries Cookbook by Helene Siegel Karen Gillingham

Author:Helene Siegel, Karen Gillingham
Language: eng
Format: epub
Published: 2018-10-28T16:00:00+00:00

STRAWBERRY SHORTCAKES

All the parts can be prepared in advance and assembled at serving time in this all-American favorite. Combine with mixed berries or remain a strawberry purist, as you wish.

1 ½ pints strawberries, hulled and sliced

1 ½ tablespoons sugar

1 cup heavy cream, cold

3 tablespoons confectioners’ sugar

2 teaspoons vanilla or Grand Marnier

8 “Rosemary Cream Biscuits” (see this page)

Combine strawberries and sugar in a bowl and let sit at least 1 hour at room temperature or up to 7 hours in the refrigerator. A syrup will form in the bottom of the bowl.

Pour cream into chilled mixing bowl and whisk with balloon whisk at low speed, until cream starts to thicken. Turn speed to high, drizzle in sugar and vanilla or liqueur, and whisk until soft peaks form. Whipped cream may be kept in the refrigerator for 1 day.

To serve: Slice each biscuit in half and place the bottoms on serving plates. Top each with a generous spoonful of strawberries, and spoon the syrup evenly over all. Spoon the whipped cream over the berries to taste and then cover with the top piece of biscuit. (Berries and cream spilling out of the biscuit is desirable.) Serve immediately.

M AKES 8

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