Strawberry Shortcake With Bakewell Cream Biscuits

Recipe Ingredients

		Filling
2		Fresh strawberries
1/2 cup	99g / 3.5oz	Sugar
		Bakewell Cream Biscuits
4 cups	250g / 8.8oz	Unbleached all-purpose flour
4 teaspoons	20ml	Bakewell Cream - see * Note
2 teaspoons	10ml	Baking soda
1/2 teaspoon	2.5ml	Salt
5 tablespoons	75ml	Sugar
1/2 cup	99g / 3.5oz	Shortening
1 1/2 cups	355ml	Cold buttermilk - plus
2 tablespoons	30ml	Cold buttermilk
		Finishing
1 1/2 cups	355ml	Heavy cream
1 teaspoon	5ml	Vanilla extract

Recipe Instructions

* Note: Available through mail order outside Maine, Bakewell Cream can be ordered from:

Bakewell Cream and The Apple Ledge Company RFD 2

Box 6640 East Holden, ME 04429 - 207-942-5532

Rinse and hull the strawberries and then cut them in halves. Combine the strawberries and sugar in a mixing bowl and let sit in the refrigerator for 1 hour.

Preheat the oven to 475 degrees. Sift together the flour, Bakewell Cream, baking soda, salt, and 3 tablespoons of the sugar. Cut the shortening into the dry ingredients with a pastry cutter until the mixture resembles coarse meal. Add the 1 1/2 cups buttermilk and stir quickly with a fork to blend into a sticky dough. Turn out on a floured board and knead 5 or 6 times until smooth.

Roll out or pat the biscuit dough to a thickness of 1/2 to 3/4 of an inch. Cut into rounds with a 3-inch biscuit cutter and arrange the biscuits 1 inch apart on a lightly greased baking sheet. Brush the tops of the biscuits lightly with the remaining 2 tablespoons buttermilk and sprinkle with the remaining 2 tablespoons sugar. Bake the biscuits until puffed high and colored light golden brown, a scant 5 to 7 minutes. Let cool.

To assemble the shortcakes, whip the cream with the vanilla until it forms soft peaks. Split each biscuit in half horizontally and lavish some strawberries over the bottom of the biscuit. Top with a generous dollop of whipped cream and then the other half of the biscuit. Serve and consume at once. This recipe serves 12.

Source:
SALTWATER SEASONINGS by Sarah Leah Chase and Jonathan Chase (c) 1992 - Little, Brown & Company, Boston, MA - 187 pages - $27.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest

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