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Scott Peacock's Strawberry Shortcake
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Make with all strawberries or a variety of berries including blackberries, raspberries and blueberries. Scott Peacock hand-whips the cream just until it mounds and holds its shape, but an electric mixer can be used with restraint.
Hands on time: 20 minutes Total time: 20 minutes Serves: 6
Ingredients:
For Strawberry Shortcake:
5 cups fresh strawberries, tops removed and sliced lengthwise
1/4 to 1/2 cup granulated sugar
Small pinch kosher salt
6 prepared cream biscuits (see below)
1 1/2 cups whipping cream
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon vanilla extract
For Cream Biscuits:
Prepare Scott Peacock's Hot, Crusty Buttermilk Biscuits (see separate recipe file)
but increase salt by 1/2 teaspoon. Intead of lard, substitute an equal amount (1/2 cup) of cold butter cut into 1/2-inch pieces. Work in the butter just as you would the lard. Substitute 1 cup heavy cream and 1 cup half-and-half for the buttermilk. Reduce oven heat to 450 degrees. Because they are richer, cream biscuits brown more quickly but also take a little longer to cook through. To be sure they are fully cooked, test one of the biscuits from the center of the tray by gently pulling apart.
Instructions:
In a bowl, sprinkle strawberries with u02DB cup sugar and salt and toss gently. Taste for sweetness and add more sugar, if desired. (Remember the whipped cream will be sweetened, too.) Cover the berries and let them sit for 10 minutes or so, until the sugar is dissolved and the berries have exuded some of their juices.
By hand or with an electric mixer, whip the cream, sugar and vanilla until it thickens to a soft consistency that barely mounds and holds it shape.
To serve, warm biscuits briefly, split the biscuits and spoon the berries over the bottom half of each. Spoon the whipped cream generously over the berries and cover with the top halves of the biscuits. Serve immediately.
-- Adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock (Knopf, $29.95)
By hand or with an electric mixer, whip the cream, sugar and vanilla until it thickens to a soft consistency that barely mounds and holds it shape.
To serve, warm biscuits briefly, split the biscuits and spoon the berries over the bottom half of each. Spoon the whipped cream generously over the berries and cover with the top halves of the biscuits. Serve immediately.
-- Adapted from “The Gift of Southern Cooking” by Edna Lewis and Scott Peacock (Knopf, $29.95)
Nutrition:
Per serving (including shortcake): 531 calories (percent of calories from fat, 57), 6 grams protein, 53 grams carbohydrates, 4 grams fiber, 34 grams fat (4 grams saturated), 117 milligrams cholesterol, 557 milligrams sodium.
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