Tuesday, June 18 2013, 10:48 AM MDT
As Aired on May 13, 2013
Recipe Courtesy Chef Bryan Woolley
2 cups flour
1 stick butter, cut into chunks
½ cup sugar
1 tbsp baking powder (rounded tablespoon)
1 tbsp lemon zest
Pinch of salt
¾ cups cream (approximately)
3 cups cut strawberries
1/3 cup sugar
1 tsp lemon zest
1 tsp almond extract
1.) Combine ½ cups sugar and 1 tbsp lemon zest in a bowl of a food processor and pulse together.
2.) In the bowl of a food processor, combine the flour, butter, salt, baking powder, and sugar mixture. Pulse together until it resembles coarse meal.
3.) Remove mixture from food processor and place in a large bowl.
4.) Pour enough cream into the mixture and mix just until it pulls together into a soft dough.
5.) Transfer mixture to a floured work surface and roll out to about 1 ½ inches thick. Cut into rounds and place on a parchment lined baking sheet.
6.) Bake in a 350 degree oven until golden. About 15-20 minutes. Remove from oven and place on a wire rack to cool.
7.) While biscuits are baking, combine 3 cups strawberries, 1/3 cup sugar, 1 tsp lemon zest, and 1 tsp almond extract together in a large bowl. Mix together and set aside until ready to use
8.) Cut shortcakes in half and spoon strawberries over the shortcakes. Finish off with a dollop of sweetened whipped cream and a sprinkling of nutmeg. Serve and Enjoy!
(Copyright 2013 Sinclair Broadcasting Group.)