Tuesday, June 5, 2012
Strawberries and Shortcakes
Wow, it has been a while! Too long! I have been so busy finishing up my Master's Degree that I have not been able to find the time to bake, much less blog. I am working 61 hours a week between my full time job as a social worker and my internship with the Community Services Board. I am going to school on Saturdays from 9am-6pm...so painful! But the bright side...(bright side? What the hell is so bright about class on Saturdays and no social life?)...I am almost done!
I miss the days of laying on the couch watching Lock Up on Fridays and Saturdays and the Food Network every other day of the week. (Those days have been replaced with writing papers and early bedtimes.) When I saw these on Barefoot Contessa, I had to try them! They are so good...but more for the person who doesn't have a sweet tooth. If that's you, give them a try!
Barefoot Contessa Strawberry Shortcakes Deconstructed
2 cups all-purpose flour
1 tbsp baking powder
1 teaspoon salt
12 tbsp (1 1/2 sticks) cold unsalted butter diced
2 extra-large eggs lightly beaten
1/2 cup cold heavy cream
1 egg beaten with 2 tablespoons water or milk for egg wash
2 pints fresh strawberries, hulled and thickly sliced
2 tbsp Grand Marnier liqueur
Sweetened whipped cream (I made my own using heavy whipping cream, confectioners sugar, and vanilla)
1. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2. Sift the flour, 2 tablespoons sugar, baking powder, and salt into the bowl. Add the butter and mix on low speed until the butter is the size of peas.
3. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
4. Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits(I got 12).
5. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked.
6. Allow to cool.
7. Mix strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl.
8. Serve strawberries and whipped cream with the shortbread on the side.