California Central Coast Recipes
Strawberry Shortcake-Central Coast Style
Fresh strawberries and homemade shortcake have GOT to be one of the world's best food combinations! It's so refreshing and unbelievably mellow. You'd be hard pressed to find someone that doesn't enjoy this yummy Summer dessert.
Our local version is made with a simple shortcake made out of biscuit dough, layered with lightly sweetened fresh strawberries, then topped with Chantilly Cream. This is true dessert BLISS and it's not that high in calories!
When locally-grown flats of Farmers Market strawberries are in season and cheap, this inexpensive dessert can feed a crowd!
Note! The recipe actually makes a bit more than the listed servings, but you are going to want seconds --resistance is futile!
Preparation time: 20 minutesCooking time: 15 minutes
2-1/3 cups Biscuit mix , like Bisquick®
1/4 cup Sugar
3 Tablespoons Melted Butter
1/2 cup Milk
4 pints Fresh Strawberries , cleaned and tops removed
4 to 8 Tablespoons Granulated sugar (or sugar substitute) , or to taste
4 cups Chantilly Cream
1 First wash and hull the strawberries. (Take off the tops.) Then slice the large berries and halve the smaller ones. Reserve a few attractive strawberries for garnish.
2 Place the sliced strawberries in a non-reactive bowl large enough to hold them. then add the sugar to suit your personal taste. But keep in mind, as the strawberries set a while, the sweetness will intensify-especially after you add the Chantilly Cream!
3 Stir gently but thoroughly to distribute the sugar.
4 Cover with plastic wrap and refrigerate until serving time.
5 Preheat an oven to 425F. Set the baking rack to the upper middle position.
6 The shortcakes can also be done in advance if you want to serve them cold. For the shortcakes, mix the biscuit mix and sugar together. Add in the melted butter, then the milk and continue to mix unit a soft dough ball forms. It will be a bit sticky.
7 If you want a rustic look, free-form 8 biscuits by dropping several tablespoons of the dough onto an ungreased cookie sheet.
8 Or for a more elegant presentation, place the dough on a floured surface or cutting board. Sprinkle the dough with a little more flour on top, then gently roll out the dough into a sheet about 3/4 inch thick. Using a 3-1/2 inch cookie cutter (or a tumbler as is traditional!) cut the sheet into individual biscuits and place on an ungreased cookie sheet.
9 Bake the shortcakes for 10 to 12 minutes or until golden. Let cool if serving cold, or use immediately if serving warm.
10 To serve, split the shortcakes in half like a bun. Place one of the halves on a plate. Liberally spoon some of the strawberry mixture over the half. Place the remaining shortcake half on top of that and spoon some strawberries over that. Finally spoon a liberal dollop of Chantilly Cream over that and finish with a strawberry on top.
A sweet dessert wine goes wonderfully with this dessert. A cold Muscat Canelli would be great choice.