While out grocery shopping I've noticed all the strawberries coming out on the shelves. And since the weather has dramatically warmed up I couldn't resist wanting to make this!
We had some guests over and after our meal enjoyed this awesome treat outside while the kids played and everyone (but me I enjoyed my Maple Pie Cocoroon) enjoyed the weather and delicious dessert that was on the back of my Wholesome Sweeteners Organic Sugar bag. One of my kids requested these for their birthday cake. I make my own Coconut Whip Cream to top it off!
Frontera's Famous Strawberry Shortcakes
By Chef Rick Bayless
Ingredients
For the shortcakes:
1 3/4 cups all-purpose flour
1/4 cup plus 1 tbsp Wholesome Sweeteners Fairtrade Organic Sugar (divided use)
2 tsp baking powder
1/2 tsp salt
1 stick chilled unsalted butter, cut into small cubes
1 large cage-free organic egg
1/3 cup plus 1 tbsp buttermilk (divided use)
1 1/2 tsp pure vanilla extract, preferably Mexican
1/4 cup grated semi-sweet or Mexican chocolate
For the topping:
1 qt strawberries, hulled
1/4 cup plus 2 tbsp Wholesome Sweeteners Fairtrade Organic Sugar, divided use
1 to 1 1/2 cups heavy (whipping) cream
Directions
To make the shortcakes: Preheat the oven to 400°F. Measure the flour, 1/4 cup of the sugar, the baking powder and the salt into a food processor. Scatter the chilled butter evenly over dry ingredients. Pulse the processor 10 to 12 times (1-second pulses) until the butter is in tiny bits. Add the egg, 1⁄3 cup buttermilk, vanilla and grated chocolate. Pulse the processor 7 to 8 times until the soft dough just comes together.
Turn out the dough onto a well-floured board and press together to form a disk that is ¾ inch thick. The dough will be very moist. With a floured 3-inch biscuit cutter, cut out 4 biscuits. Transfer to a rimmed baking sheet lined with parchment paper. Gently bring the scraps back together and pat out the dough again. Cut two more disks and transfer to the baking sheet. Brush tops with the remaining 1 tablespoon of buttermilk, then sprinkle with the remaining 1 tablespoon sugar. Bake for about 18 minutes, until the biscuits are lightly browned. Cool.
To fill and serve: Thinly slice the strawberries and scoop into a medium bowl. Gently mix in 1/4 cup of the sugar. With an electric mixer, beat the cream and remaining 2 tablespoons sugar (using the whisk attachment if available) until the cream holds soft peaks.
Just before serving, split each biscuit as you would a bagel. Top the bottom layer with a generous dollop of whipped cream, spoon on a portion of the strawberries (and any of their juices), then set the top in place (or off slightly off to the side, to show off the strawberries more). Sprinkle with powdered sugar and you’re ready to serve.
Recipe source
Chef Rick Bayless of Frontera Grill and Topolobampo, Chicago, IL
*We don't drink cows milk (just occasionally), so no buttermilk for us. Luckily, I've discovered how to substitute with a diary free option. In a bigger measuring cup put one tablespoon of white vinegar and then add your dairy free milk (I usually use coconut milk) until it reaches 1 cup. Mix and let it sit for five minutes and then it out "Buttermilk" is ready to use!
*Next time I'm going to sub coconut oil for the butter. Yum.
Enjoy :)
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