Recipe Box
by Elena Black
Hello fellow Slytherins!
Finally, spring is here. And although this month's recipe I have for you is a bit more popular during the summer, it can definitely be made just as easily during the spring months also. Not only that, but it could be a very sweet treat that can be made for Mother's Day or any other special occassion.
Without further ado, I present to you all ...
Strawberry Shortcake!
As this recipe hints, it will have quite the powerful kick from the spices and peppers. While youcould remove them, that'd defeat the purpose of making them Mexican Meatballs now wouldn't it? So remember that while you could do that, I wouldn't recommend doing so if you want the full experience of this meal. Without further ado, onto the recipe!
Ingredients:
For the biscuits:
-3 cups of flour
-4 teaspoons of baking powder
-1 teaspoon of baking soda
-1/3 cup of sugar
-1 1/2 teaspoons of salt
-3/4 cup (or 1 1/2 sticks) of cold, unsalted butter, cut into smaller pieces or grated
-1 cup of buttermilk
-2 tablespoons of heavy cream
-1/4 cup of turbinado sugar
For the Strawberry Filling:
-8 cups of strawberries (about 2 pounds), rinsed, stemmed, and sliced
-1/4 cup of sugar
-1 tablespoon of fresh lemon juice
For the Whipped Cream:
-2 cups of heavy whipping cream
-1 tablespoon of sugar
-1 teaspoon of vanilla extract
Cooking Utensils:
-You will need several unused tea and tablespoons
-You will need a baking sheet
-You will need access to an oven
-You will need a bowl
-You might need an apron (for yourself, of course. This is optional but recommended)
Directions:
For the biscuits:
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Whisk the flour, baking powder, baking soda, sugar, and salt in a large mixing bowl.
Using a food processor, pastry cutter, or your fingertips incorporate the chilled butter pieces into the dry ingredients until the mixture resembles coarse meal.
Add the buttermilk and stir just until moistened. On the prepared baking sheet, drop 1/3 cup dough for each biscuit, spacing the mounds about 2-inches apart. Brush with heavy cream, and sprinkle with sugar.
Bake until the biscuits are golden brown on top, about 15 to 20 minutes, or until a tester comes out clean.
Place the sliced strawberries in a large bowl. Add the lemon juice, and sugar and gently toss. Let the berries macerate for 30 minutes until the juices develop.
For the whipped cream:
Just before serving, whip the heavy cream using an electric mixer with the sugar, and vanilla extract until it holds soft peaks.
To serve the biscuits:
Slice the biscuits in half horizontally. Place the bottoms of the biscuits on plates, and divide the prepared berries and a spoonful of whipped cream evenly among the biscuits. Cover with the top portion of the biscuit and serve alongside additional berries and juices.
Prep Time: 20 minutes
Inactive Prep: 30 minutes
Cook: 20 minutes
Total Time: 1 hour 10 minutes
Serves: 10
And there you have it, the recipe for Strawberry Shortcake. I hope you all enjoyed this!
Until next time,
Elena Black