Strawberry Shortcake Version 2

Strawberry Shortcake Version 2

Last spring, we had one of our parish priests over for dinner.  He’s a young guy, and was thrilled when I made his favorite dessert…..he claimed it was the best strawberry shortcake ever.  I gave him the recipe and he set out to find the elusive pastry blender…unsure of exactly what this mystery item looked like.  After checking the appliance aisles of numerous retailers he called a parishioner who brought him one of hers.  He was amazed when he realized he owned one himself, but called it a tuna masher…used only to make tuna salad.  He went on to make this dessert a number of times….the ultimate compliment for a baker!  That shortcake with white chocolate whipped cream has always been my go to recipe…but when I saw a Cook’s Illustrated version, I had to compare…no special equipment needed…just your fingers~

Ingredients

  • 3-4 cups fresh strawberries, 1 cup crushed, the rest sliced
  • ¼ cup plus 2 tablespoons sugar
  • 2 cups flour, plus more for cutting biscuits
  • ½ teaspoons salt
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ cup (1 stick) frozen butter
  • 1 egg
  • ½ cup plus 1 tablespoon half and half
  • 1 egg white, slightly beaten
  • 1 tablespoon Demerara sugar (regular sugar may be substituted)
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon Grand Marnier, optional
Read the whole recipe on That Skinny Chick Can Bake