Thursday, August 17, 2017

FOOD FOR THE SOUL – Strawberry Shortcake with homemade whipped cream

May 3, 2010 by Las Vegas Black Image Magazine  
Filed under Food

RECIPE by CHEF JEFF HENDERSON

SWEET BISCUITS

What you’ll need
1/2 cup sugar
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
1/2 cup unsalted butter, cubed
3/4 cup buttermilk

What to do
1. Preheat oven to 425 degrees and grease baking sheet with butter or cooking spray.
2. Add all dry ingredients in a large bowl and mix thoroughly with a fork.
3. Add butter into the flour mixture.
4. Add buttermilk and mix lightly until all the ingredients are combined. Do not overmix.
5. Turn the dough onto a lightly floured surface. Knead dough 4 to 5 times. If dough is a bit sticky, sprinkle a little flour into the mixture. Roll the dough into a circle, about 2 inches thick. Using a 2-inch cookie cutter or the rim of a drinking glass, cut the dough into rounds. Gently re-roll scraps and cut into rounds. Place the biscuits on baking sheet, allowing a little space between them. Bake until golden brown, about 12 to 15 minutes.
6. Remove biscuits from oven, let cool, then cut in half. Place bottom of biscuits on plates, spoon whipped cream (see recipe) atop biscuits. Then spoon on strawberry topping (see recipe). Place a mint leaf on top for garnish. Enjoy.

STRAWBERRY TOPPING

What you’ll need
1 to 2 baskets of fresh strawberries
1 cup water
1 cup sugar
1 orange
Fresh mint tops

What to do
1. Gently rinse berries under cold water. Remove tops and cut into quarters.
2. In a small saucepan, add 1 cup of water and 1 cup of sugar. Bring heat to medium high. Whisk sugar mixture thoroughly for 8 to 10 minutes.
3. Add zest from orange. Remove mixture from heat. Pour into a bowl and chill in the refrigerator for 1 hour.
4. Add quartered strawberries to sugar mixture. Tossing to combine. Cover and refrigerate until ready to assemble dessert.

HOMEMADE WHIPPED CREAM

What you’ll need
1/2 quart heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla

What to do
1. Place a medium bowl, whisk and heavy whipping cream in the freezer for 30 minutes.
2. Remove bowl, heavy whipping cream and whisk from freezer.
3. Beat whipping cream and sugar into the chilled bowl until slightly thickened. Add vanilla and whisk mixture until desired thickness.

Jeff Henderson is the author of New York Times best-seller “Cooked” (William Morrow) and “Chef Jeff Cooks” (Simon & Schuster). For details, visit www.chefjeffhenderson.com

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