Sweet as Summer: Strawberry Shortcake

Homemade biscuits, fresh berries and whipped cream make this strawberry shortcake irresistible.



Photo by Laura Petrilla

Some desserts are emblematic of a particular holiday, like pumpkin pie for Thanksgiving. But strawberry shortcake is my dessert of choice from June to September. People refer to apple pie as the great American dish, but I’d vote for this classic combination of fresh fruit, whipped cream and an enriched biscuit. Pack the whipped cream, macerated strawberries and biscuits separately, and assemble on-site. Here’s my version of the American classic with a little Italian twist.
 

Strawberry Shortcake
 

Shortcake:
3 cups flour
3 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1 stick cold unsalted butter, cut into small pieces
2 cups heavy cream
1 teaspoon vanilla extract
Preheat the oven to 400 degrees. Whisk together the flour, sugar, salt and baking powder in a bowl. Cut in the butter with a pastry cutter. Add the vanilla to the heavy cream, then add to the flour mixture. Blend gently to form a soft dough. Spoon the dough onto a parchment-lined baking sheet; there should be enough for 10 biscuits. Bake for 15-20 minutes until the biscuits are golden brown.
Strawberries
3 pints fresh strawberries
2 tablespoons sugar
1/4 cup Frangelico (or 1 teaspoon almond extract)

Instructions: Wash the berries, then remove stems and cut them into slices. Add the sugar and Frangelico and stir gently to coat. Cover and let macerate for at least 30 minutes.

Whipped Cream
:
1 pint heavy whipping cream
2 teaspoons sugar
1 tablespoon Frangelico

Instructions: Whip the cream until soft peaks form. Whip in the sugar and Frangelico. Do not overwhip the cream; it should only hold soft peaks.

Assembly: Cut the biscuits in half, and layer with berries and cream in the middle and on top.
 

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