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La Brea Bakery Strawberry Shortcakes
Cream Biscuits:
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
Shortcakes:
1 quart or more strawberries
2 to 4 T. sugar
1 to 2 T. fresh lemon juice
1 C. creme fra�che 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 fra�che to make it more creamy. If
desired, add enough thickly whipped cream to lighten creme fra�che.
Slice biscuits in half. Spoon some creme fra�che and strawberries with syrup
onto bottom halves. Place top halves on fruit and serve.
Makes 10 shortcakes.
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