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Strawberry Biscuit Shortcake Smeared With Lemon Curd

Strawberry Biscuit Shortcake Smeared With Lemon Curd

By Nicole Presley

The biscuit is seldom used in desserts these days. Every once in a while someone across the land of sweets will use it, and then it seems it is dropped to the wayside again. Not too long ago I was having dinner with a group of dear friends in a fancy restaurant in Arizona, and when we reached the end of the meal and it was time to pick a dessert I glanced over the menu carefully. My eyes got stuck at a strawberry shortcake made with a biscuit, and everyone else’s did too, because we all ordered it. It was better than the menu could describe, even with all their fancy wording. As I lifted my fork full of biscuit and strawberries to my mouth, I realized there was a sanding sugar on the top of the biscuit. The strawberries had been macerated and then poured over a freshly whipped heavy cream. Mmmmmmm. I had no choice but to come home and recreate it for my family here in Los Angeles. Enjoy!

Strawberry Biscuit Shortcakes

Ingredients for strawberry biscuit shortcakes:

  • 2 – cups flour
  • 1 – teaspoon sugar
  • 1 – tablespoon baking powder
  • 1 – stick butter (cold and cut into pieces)
  • 3/4 – cup buttermilk
  • 1 – tablespoon butter (to smear the baking pans with and a little to brush the top of the biscuits with.)
  • 1 – tablespoon sanding sugar

Ingredients for macerated strawberries:

  • 15 – strawberries (stems removed)
  • 1 – tablespoon sugar
  • 1 – teaspoon water

Other ingredients:

  • lemon curd
  • whipped cream

Directions:

  1. Preheat the oven to 425 degrees fahrenheit.
  2. In a food processor add in flour, sugar, and baking powder. Pulse to combine.
  3. Add in pieces of cold butter into flour mixture and pulse until flour becomes crumbly and the butter in cut into small pieces no bigger than a pea.
  4. Remove the flour/ butter mixture out of the food processor and place in a bowl. Make a well in the middle of the mixture.
  5. Pour the buttermilk into the center of the well. Mix with a wooden spoon.
  6. Once mixture is combined, remove the spoon and knead the dough with your hands until it comes together and is no longer sticky.
  7. On a floured surface roll the dough out to 1/2 inch thickness, then using a floured circle cutter cut as many biscuit as possible. With extra dough re roll out and cut more circles.
  8. Smear a cake pan with butter to grease the bottom and sides, then place the biscuits in the pan.
  9. Brush the tops of the biscuits with butter then sprinkle them with sanding sugar.
  10. Place the pan in the freezer for 1o minutes.
  11. Remove from the freezer and place in the oven for 2o minutes.
  12. Remove biscuits from oven and set to the side to cool.
  13. In a small bowl add strawberries, sugar and water. Smash with a potato smasher. Set to the side.
  14. Slice open a biscuit, smear with lemon curd, then top with whipped cream, and pour a tablespoon of strawberries over the top.
  15. Enjoy!

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