STRAWBERRY SHORTCAKE with biscuits
Tender, slender, flaky biscuits covered with fresh sliced strawberries, then drizzled with a light strawberry creme!
Preheat oven to 450 degrees
1 qt. fresh strawberries, washed, hulled and sliced lengthwise into 3/16 inch thick slices (reserve 3-4 lg. berries for topping)
2 T. sugar or more to taste
1 c. all-purpose flour
1/2 t. sea salt
2 t. baking powder
3 T. margarine, softened at room temperature
1/3-1/2 c. water
1/2 c. non-dairy liquid creamer
1-2 t. sugar
1/4 t. vanilla extract
3-4 lg. strawberries, washed, hulled and sliced, approx. 1/2 c.
Combine strawberries and sugar in bowl. Toss gently till sugar dissolves. cover and refrigerate till ready to use.
In medium-sized bowl combine flour, salt and baking powder; stir well.
Add margarine, then using 2 forks in crisscross motion, cut margarine into flour till it forms small beads.
Add water and stir till dough pulls away from sides of bowl. Turn onto a floured surface and knead for only a few seconds.
Roll out to 1/4-3/8 inch thick circle. Using small cookie cutter or glass top cut out 6 biscuits.
Place on ungreased baking sheet. Bake in preheated 450 degree oven for 10-12 minutes. Transfer to wire rack.
While biscuits bake make Strawberry Creme: In blender container place non-dairy creamer, sugar, vanilla and 1/2 c. sliced strawberries. Blend on medium speed till smooth and frothy. Pour into cup and set aside.
To serve: While biscuits are still hot, cut in half and use either 1 half per portion or 2 halves for a larger portion. Place on dessert plate, cover with strawberries, then spoon Strawberry Creme over each serving. Serve immediately.
Notes: I engineered this recipe long before soy whipped cream was available in the market. I wanted the essence of strawberry shortcake and this creation provided me that wish. I still like it’s elegance tender, graceful elegance.
Marinate the strawberries in sugar long enough to extract some of the juices. The juices that soak into the biscuit are what make a strawberry shortcake special.