Strawberry Shortcake

Biscuits:

2 Hardboiled egg yolks chilled

1 1/3 C Flour, all- purpose

3 TB Semolina flour or fine cornmeal

1 TB Baking powder

¼ tsp. Salt

3 TB Sugar

6 TB Butter, unsalted chilled cut in small pieces

2/3 C plus 2 Tb Heavy Cream

Sugar for dusting

Strawberry Mix:

1 ½ LB Strawberries washed, hulled and quartered

1/4C Sugar

1 tsp. lemon zest

Salt

2 tsp. lemon juice, divided

Method.

Preheat oven 350 degrees.  Pulse flours, baking powder, salt and sugar in food processer.  Add butter and pulse.  Drizzle in 2/3 C cream pulse 1-2 times until just combined. Use a scoop to make 6 balls and place on baking sheet. Cover and chill until cold.  Brush tops with cream and sprinkle with sugar.  Bake until golden brown.

Toss the strawberry with sugar and lemon.  Cut biscuits in half, place a scoop of strawberries, and add whipped cream.

          

Categories: Cooking with Chef Hermann