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Yields:
1
Top buttery biscuits with the season's fresh, sweet berries and a dollop of sweet vanilla whipped cream.
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Ingredients
- 1 qt. ripe strawberries
- 1/4 cup granulated sugar
Shortcakes
- 1 cup all-purpose flour
- 1 cup fine cornmeal
- 1/2 cup granulated sugar
- 2 tsp. baking powder
- 1 pinch salt
- 1/4 cup chilled lard
- 2 Tbsp. chilled butter
- 1 pinch salt
- 1 egg
- 1/2 cup milk
Whipped Cream:
- 2 cups heavy cream
- 2 Tbsp. confectioners’ sugar
- 1/2 tsp. vanilla extract
Directions
- Step 1Cut strawberries into quarters and toss with granulated sugar. Let them sit for a few hours to extract some of the juice.
- Step 2Preheat the oven to 400 degrees F, with the rack in the highest position.
- Step 3Combine flour, cornmeal, granulated sugar, and baking powder in a mixing bowl. Add salt and cut in lard and butter with a pastry cutter, or your fingertips. Whisk together egg and milk and stir into dry ingredients.
- Step 4Drop the batter, using a tablespoon, onto a lightly buttered sheet pan and form into biscuits about 3 inches in diameter. Bake for 15 minutes on the top rack, until lightly golden. Cool on rack.
- Step 5Pour cream into a large mixing bowl, and whip until soft peaks form. Add confectioners' sugar and vanilla, and beat a few minutes more.
- Step 6Cut the biscuits in half and place a heaping spoon of strawberries with juice on top. Cover with whipped cream, replace the biscuit top, and add another dollop of whipped cream.
See all recipes and cooking videos from Chef Donald Link.Find more recipes and food photos on Delish!
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