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La Brea Bakery Strawberry Shortcakes
2 C. plus 2 T. flour
1/4 C. sugar plus additional for tops of biscuits
1 T. baking powder
1 t. salt
1 1/2 C. whipping cream
1 quart or more strawberries
2 to 4 T. sugar
1 to 2 T. fresh lemon juice
1 C. creme fraīche or sour cream
1/2 C. whipping cream, whipped until thick but not stiff, optional
To prepare Cream Biscuits, in medium bowl, stir together flour, 1/4 cup sugar, baking powder and salt. Using fork, make well in dry ingredients.
Pour in cream and stir dry ingredients into cream, working from center toward edges of bowl. Mix until just blended to make a sticky, lumpy dough.
Using soup or serving spoon, scoop portions of dough, the size of small lemons, onto baking sheet lined with parchment paper to make 10 to 12 biscuits. Sprinkle tops with sugar.
Bake at 425°F. until lightly golden, 15 to 17 minutes. Set aside.
Meanwhile, to prepare Shortcakes, wash, dry and hull strawberries and cut them into quarters.
In bowl, gently mix strawberries, sugar and lemon juice to taste. Let stand until syrup forms, at least 30 minutes.
Before assembling, briefly whisk creme fraīche to make it more creamy. If desired, add enough thickly whipped cream to lighten creme fraīche.
Slice biscuits in half. Spoon some creme fraīche and strawberries with syrup onto bottom halves. Place top halves on fruit and serve.
Makes 10 shortcakes.
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