LISA BOYD’S SHORTCAKE BISCUITS WITH STRAWBERRIES AND WHIPPED CREAM 

BISCUITS:

Ingredients:

2 cups flour, (Fluff flour and then measure. About 10oz.)

1 cup sugar, divided

1 Tablespoon baking powder

½ teaspoon salt

½ cup heavy cream

1 egg

1 teaspoon lemon zest

1 stick unsalted butter, melted

Directions:

1-    Preheat oven to 375°F.

2-    Combine flour, ½ cup sugar, baking powder and salt in bowl. Mix to combine.

3-    Measure ½ cup heavy cream in liquid measuring cup. Add egg and lemon zest. Mix to combine.

4-    Using a spatula, pour all of the milk/egg mixture into flour mixture and mix with fork until it just starts to combine.

5-    Pour melted butter over batter and continue mixing until batter is completely combined.

6-    Place ½ cup sugar in separate smaller bowl.

7-    Using an ice cream scoop, scoop batter out of the batter bowl and roll each scoop of batter in the bowl with the sugar. Be sure to completely cover the dough with sugar.

8-    Place sugar covered batter ball on baking sheet, and repeat until all batter is used up. (Recipe yields about 9 biscuits)

9-    Bake at 375°F for 18-22 minutes, until biscuit tops are golden brown.

10- Let biscuits sit on hot cookie sheet for 10 minutes to finish cooking. Remove from cookie sheet when ready to serve.

11- Serve with prepared strawberries and whipped cream, or eat alone. They’re incredible warm right after you pull them out of the oven.J

HEART-SHAPED STRAWBERRIES FOR SHORTCAKE

Shaping Directions:

The idea here is to hull or core the strawberry in a way that makes the fruit look like a heart.

1-    Rotate the strawberry so the flattest side of the berry is facing you.

2-    At this angle, remove the stem with a small knife by cutting a “V” starting on one side of the stem, curving down into a sharp “V”, and ending on the other side of the stem with another curvy top of the “V”.

3-    Cut strawberry in half lengthwise, being sure to keep the “V” in-tact. You will end up with 2 heart-shaped strawberry halves.

Prepare Strawberries for Shortcake:

1-    Toss every 1 cup of hulled strawberries with ½ - 1 teaspoon of sugar, depending on sweetness of your strawberries. (Each strawberry shortcake serving uses about ½ cup strawberries. Prepare the amount of strawberries that you will need.)

2-    Set sugared strawberries aside for 10-15 minutes to let the juices release from the berries.

3-    Once they are shiny, they are ready to go on the shortcake biscuits.

WHIPPED CREAM

Ingredients:

1 cup heavy whipping cream

½ cup powdered sugar

½ tsp vanilla

Directions:

1-    Combine ingredients into bowl.

2-    Whip with a hand mixer fitted with the whisk attachment or by hand until cream is thick. Be careful not to over mix as it will turn into butter.

STRAWBERRY SHORTCAKE ASSEMBLY:

1-    Cut the biscuit in half, and place bottom of biscuit on a plate.

2-    Place a dollop of whipped cream on biscuit.

3-    Spoon about ½ cup of the prepared strawberries on top of the whipped cream.

4-    Add another small dollop of whipped cream on top of the strawberries.

5-    Place the biscuit “top” on top of that.

6-    End with another small dollop of whipped cream and a “display” strawberry for fun. Enjoy!

Follow Lisa Boyd’s baking page on Instagram, @BakerBoydsBatch. Display Dish is from Fringe in the Redondo Beach Riviera.