MAKE IT CUTE
Totally tote-able strawberry shortcake
Makes 6 to 8 individual strawberry shortcakes
4 cups strawberries, hulled and thinly sliced
¼ cup granulated sugar
For the biscuits:
2 cups all-purpose flour
3 tablespoons granulated sugar, plus more for sprinkling
2 tablespoons baking powder
½ teaspoon salt
Grated zest of 1 lemon
7 tablespoons cold unsalted butter, cut into small pieces, plus 2 tablespoons melted butter
1½ cups heavy cream
For the whipped cream:
1 cup heavy cream
1 tablespoon confectioners’ sugar
Mint sprigs for garnish, optional
1. Put the strawberries in a bowl and sprinkle with the granulated sugar. Set aside to macerate.
2. Make the biscuits: Mix together the flour, the 3 tablespoons granulated sugar, the baking powder, salt, and lemon zest in a large bowl. Add the cold butter pieces and cut into the flour until crumbly. Mix in the cream until the dough is just moistened. Press together and pat into a loose ball. Cover and refrigerate for 20 minutes.
3. Preheat the oven to 425ºF. To form each biscuit, gather 3 tablespoons of dough and form into a ball; each ball should be about 1 inch smaller in diameter than the jars you are using. Place the balls of dough on a parchment-paper-lined cookie sheet 2 to 3 inches apart. Brush with the melted butter and sprinkle with some granulated sugar. Bake for 9 to 10 minutes, until golden brown. Remove from the oven and allow to cool.
4. Make the whipped cream: Beat the cream and confectioners’ sugar together with a handheld mixer until stiff peaks form.
5. Place a biscuit flat side up in each jar. Spoon ¼ cup of the strawberries and their liquid over each biscuit, and top with the whipped cream. Place another biscuit on top, and, if you like, garnish with mint sprigs. Serve immediately.
Recipe © 2013 by Shaina Olmanson and used by permission of The Harvard Common Press.
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