Today is Thursday, which means we can all officially start planning brunch. Right? Right.
Here is what we had last weekend. Dave is a huge fan of making strawberry shortcakes with savory biscuits, which I had not had before meeting him. Now I am a total convert. Why would you want a cakey thing when you could contrast the strawberries and cream with a buttery biscuit?
This recipe begins by making my old standby for baking powder biscuits. You can find the recipe in an old post here.
While the biscuits are baking, use your stand mixer or hand mixer to whip heavy cream on medium for about ten minutes. What you are looking for is cream that will hold its shape – not quite to the point where the butterfats start separating out (then it will look like solids in a liquid – butter in buttermilk). Keep an eye on it. It’s basically the whipped cream version of stiff peaks.
I know it is tempting to just eat it all right away with the biscuits straight from the oven, but if you’re going for a dynamite presentation, let them cool a bit first. Your whipped cream will melt, you know.
I sliced my strawberries and used them to make the top of the biscuits semi-flat. Then I used a Wilton decorating tip in the VERY SMALL cut-off corner of a zip-top bag to pipe the whipped cream onto the top of the strawberries, and finished with one more. I cannot emphasize how important it is to take it easy when cutting off the corner of that bag. Remember, the hole you make will be a) twice as big and b) in 3D. Cut 1/3 the size you think you will. About the size of if you poked an eye pencil through the corner.
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