Triple strawberry shortcakes - bon appetit

6 servings

Ingredients

Quantity Ingredient
1 1-pintbasket fresh strawberries, hulled
2 cups Cake flour
¼ cup Sugar
1 tablespoon Baking powder
½ tablespoon Salt
6 tablespoons (1/4 stick) chilled unsalted
1¼ cup Chilled whipping cream
2 1-pint baskets fresh strawberries, hulled and
⅓ cup Sugar butter, cut into pieces
¾ cup Whipping cream
1 Egg, beaten to blend (glaze)
2 tablespoons Sugar sliced
2 cups (about) strawberry ice cream

Directions

STRAWBERRY SAUCE

BISCUITS

STRAWBERRY WHIPPED CREAM

For sauce: Stir berries with sugar in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and bring to boil.

Puree berries in processor. Strain through sieve set over bowl. Cover and refrigerate until cold. (Can be prepared 1 day ahead.) For biscuits: Preheat oven to 400'F. Grease heavy large baking sheet.

Sift first 4 ingredients into large bowl. Add butter and cut in until mixture resembles coarse meal. Add cream all at once and quickly stir until combined. Turn mixture out onto lightly floured surface and knead gently until dough comes together. Roll dough out to thickness of ½ to ¼ inch. Cut out 3-inch rounds using cookie cutter or glass. Place rounds on prepared sheet, spacing eveniy. Brush tops with egg glaze. Sprinkle with 2 T sugar. Bake until biscuits puff and tops are golden brown, about 12 minutes. Cool. (Can be prepared 6 hours ahead. Wrap tightly and store at room temperature.) For whipped cream: Using electric mixer, whip cream in bowl to soft peaks. Fold in ⅓ cup strawberry sauce.

Mix sliced berries into remaining strawberry sauce. Cut each biscuit horizontally in half Place cut side up on plates. Place 2 scoops ice cream on bottom half of each biscuit. Spoon strawberry sauce over.

Replace top half of biscuit. Top with dollop of strawberry whipped cream and serve.

Bon Appetit/August/89 Scanned & fixed by Di and Gary

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