Strawberry Shortcake
Makes about 6 shortcakes
Fruit
2 lbs fresh strawberries, washed, dried, stemmed and sliced
6 tablespoons sugar
Biscuits
2 cups (10 ounces) C4C gluten-free flour (or all-purpose flour)
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon table salt
2/3 cup buttermilk , cold
1 large egg
8 tablespoons unsalted butter , melted and cooled slightly
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon table salt
2/3 cup buttermilk , cold
1 large egg
8 tablespoons unsalted butter , melted and cooled slightly
Whipped Cream
4 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup heavy cream, cold
Fruit: Gently toss the sliced strawberries and sugar in a large
bowl. Let sit for 20 minutes until some juices are released. Set
aside.
Biscuits: Adjust oven rack to middle position and heat oven to 475 degrees. Whisk flour, baking powder, 2 tablespoons of sugar, and
salt in large bowl. Whisk together buttermilk and egg in medium bowl;
add melted butter and stir until butter forms small clumps.
Add buttermilk mixture to dry ingredients and stir with wooden spoon
until dough comes together and no dry flour remains. Continue stirring
vigorously for 30 seconds. Using greased 1/3 cup dry measure, scoop up
mound of dough and drop onto parchment-lined rimmed baking sheet (if
dough sticks to cup, use small spoon to pull it free). Repeat with
remaining dough, spacing biscuits about 1 1/2 inches apart, to create 6
biscuits. Sprinkle remaining tablespoon sugar evenly over top of
biscuits. Bake until tops are golden brown and crisp, about 15 minutes.
Transfer to wire rack and let cool 15 minutes before assembling.
Whipped Cream: Place cream cheese, sugar, vanilla, and salt in bowl of standing mixer
fitted with whisk attachment. Whisk at medium-high speed until light and
fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as
needed. Reduce speed to low and add heavy cream in slow, steady stream;
when almost fully combined, increase speed to medium-high and beat until
mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as
needed
Assemble: Split each biscuit in half and place bottoms
on individual serving plates. Spoon portion of sliced strawberries over each bottom. Top
strawberries with a large spoon of whipped cream and cap with biscuit top. Serve
immediately.