Lightly sweetened cream biscuits topped with strawberries, whipped cream and vanilla ice cream...heaven on a plate.
Author: Lucy Brewer
1 1/2sticksunsalted buttercold
1egg for egg wash
Turbinado sugar for sprinkling
3cupschopped fresh or frozen strawberries (thawed if using frozen)
1/4cupgranulated sugar (or to taste)
Stir sugar and strawberries together and set aside to macerate while making shortcakes.
Preheat oven to 450. Sift together flour, baking powder, salt and sugars. Cut butter into small pieces and incorporate into flour using your hands or a pastry cutter. Flour and butter mix should resemble small pebbles.
Stir in cream and vanilla until dough is wet. Continue stirring to get most of the flour incorporated. Turn dough onto floured surface.
Dip hands in flour and sprinkle just enough on dough to be able to knead it for about 30 seconds. Pat dough into rectangle that is about 3/4 to an inch thick. Using sharp knife, cut into 2x2 squares.
Place on parchment lined cookie sheet leaving a little space in between. Brush tops with egg wash and sprinkle raw Turbinado sugar on each one. Bake for about 10 minutes, until golden brown. Cool for one minute on cookie sheet, then remove to wire rack and cool completely.
To serve, slice biscuit in half. Place bottom in bowl and layer with a scoop or two of vanilla ice cream, then strawberries, then top half of biscuit, then whipped cream.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.