As I write this all I want is a bit of spring to shine through, All we have is more snow and cold here in Minnesota. As cabin fever starts to kick my butt, I decided to make one of my most favorite spring-summer desserts to have a bit of brightness and sweetness of strawberries along side the tangy of the lemon cream puts you in a nice warm weather mindset. The biscuit style shortcakes come out flaky and have a great savory flavor that the normal angel food cake style ones you can find at your local supermarket can't compete with. Check out the recipe below for the recipe and let me know what your favorite spring summer recipes are.
Start off by combining all of the dry ingredients for the biscuits in a large mixing bowl. Using a pastry blender or two knives, cut the cold butter into the dry ingredients until a course meal like texture is formed. Add the creams and mix. The dough should be loose.
On a clean and lightly floured surface, knead the dough a few times until it just comes together and forms a ball. Roll the dough out until 3/4" thick and using a 3" biscuit cutter or the rim of a cup cut dough into about 6 rounds. Keep rolling the dough out until all the dough has been used and each round is equal in size. Transfer to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake at 375F for 25-30 minutes. Let cool on a wire rack.
In a sauce pan add half of the lemon zest, lemon juice, egg and extra yolk, butter and sugar. Cook over medium heat until it begins to thicken, about 3-5 minutes.
Pull off heat and strain into a bowl and add remaining zest and stir until zest is mixed in. Let cool in refrigerator for about 20 minutes or until cool.
In a bowl, whip the heavy cream until thickened and soft peaks can be formed.
Fold in the lemon curd softly. For the strawberries, slice the straw berries into ¼" slices and sprinkle the sugar and stir. Refrigerate bot the strawberries and lemon cream for 15 minutes.
To form the shortcakes, split the biscuits in half, spoon about 2 tablespoons of the lemon cream onto each bottom half. Split the strawberries equally between each and place on top of the cream, place the top half of the biscuit and serve right away.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!