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Strawberry ShortCake Shortcakes: 3 cups gluten free flour- preferably Cup 4 Cup 1/2 cup granulated sugar 4 teaspoons baking powder ¾ teaspoon salt 12 tabs cold unsalted butter, cut into small pieces ½ cup heavy cream 2 large eggs
Strawberry Filling: 1 pound strawberries, rinsed, hulled, and quartered ¾ cup granulated sugar 1 teaspoon Grand Marnier liquor 1 teaspoon lemon peel, freshly grated 1 teaspoon lemon juice, freshly squeezed 1 teaspoon mint, cut into thin strips Chantilly Cream 1 ½ cups heavy cream 2 tablespoons granulated sugar ½ teaspoon vanilla extract
In a medium sized bowl, toss the sliced strawberries with ¾ cup sugar. Add the Grand Marnier and lemon juice; stir to combine. Add fresh mint and lemon peel, combine and refrigerate. This will help the berries release their natural juices and infuse the flavors of the mint and lemon. Shortcakes- In a large bowl, sift together the flour, baking powder, ½ cup sugar and salt; gently stir to combine. Add the cold and cubed pieces of butter into the flour mixture. Using your fingers or a pastry cutter to cut in the butter until pea-sized shapes. In a separate medium bowl, whisk together ½ cup cream and eggs. Pour liquid into the flour mixture, and mix with a fork until large clumps begin to form. Wrap the loose dough in clear plastic wrap. Refrigerate for 30 minutes. Using additional flour as needed, roll out the dough to 1 inch thick. Using a 2 ½ inch round cutter, cut the dough and place cut out shapes onto a baking sheet lined with parchment paper. The recipe yields 8 shortcakes. Bake for 15-18 minutes or until lightly golden brown. Transfer to a rack to cool, about 15 minutes. Chantilly Cream- In a large chilled bowl, beat 1 ½ cups of chilled cream and 2 tablespoons sugar with the vanilla until soft peaks form. To serve- Slice the cooled biscuits in half horizontally. Spoon the strawberries and their liquid over the bottom halves. Spoon the whipped cream on top of the strawberries, and replace top halves of shortcakes. Dust the tops with powdered sugar.
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