Strawberry Shortcakes
Description
Make your special day even more special with these individual strawberry shortcakes. Homemade biscuits and homemade whipped cream with a little lemon curd are what make this dessert so special!
Ingredients
Biscuits:
2 c. all-purpose flour
2 T. baking powder
1 t. salt
8 T. very cold butter cut into small pieces
2 T. white sugar
½ c. milk
1 whole egg
1 egg white
Strawberries:
2 lb. strawberries
6 T. sugar
Whipped cream:
2 T. jarred lemon curd
1 c. heavy cream
1 t. vanilla extract
1 t. lemon zest
1 T. white sugar, for sprinkling
Directions
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Preheat oven to 425 degrees.
In a food processor, add 2 T. sugar, salt and baking powder; pulse 3 - 4 times.
Add butter; pulse mixture about 10 times until the butter looks pea sized.
In a large separate bowl, whisk milk and 1 egg together.
Add flour mixture to bowl; stir until incorporated. Put dough onto a floured counter; knead until dough comes together, but don't over work it. Pat or roll out dough to 1 inch thick. Cut biscuits with large cutter, or use the top of a glass cup or jar.
Place biscuits on parchment lined baking sheet about 1 ½ inches apart. Brush tops with egg whites and sprinkle with 1 T. sugar. Bake 10-12 minutes until the biscuits are nice and golden.
Srawberries:
Mash 1 cup strawberries in a bowl; cut 1 cup strawberries in slices; add to mashed strawberries. Add 6 T. sugar; stir. Refrigerate until the sugar has dissolved.
Whip heavy cream until soft peaks form; add vanilla, lemon zest and lemon curd; mix.
Assembly:
Cut biscuits in half; spoon strawberries on bottom biscuits, followed by a dollop of the whipped cream; place biscuit tops on whipped cream.
Serve immediately.