Turtle Farm Strawberry Shortcake

 (Stephanie Lock)

 

Drop Biscuits:

 

2 ĺ C cold flour       

7 T. cold, unsalted butter

2 T. + 1 tsp. sugar

2 C heavy cream + extra for brushing

1 Ĺ T. baking powder

onto biscuits

1 tsp. salt

 

 

 

Berries:

 

4 pt. Iowa, organic, vine ripened strawberries

sugar and lemon to taste

 

 

 

Vanilla Whipped Cream:

 

Ĺ quart heavy cream

1 tsp. vanilla

2-4 T. vanilla sugar (sugar stored with a whole vanilla bean to impart flavor)

 

 

Biscuits.  Sift dry ingredients.  Cut butter into flour mixture.  Add heavy cream and mix gently until ingredients are just come together.  Donítí over work.  Divide into 8 or more and drop onto sheet pan lined with parchment.  Brush with cream.  Bake 25-30 min. in oven preheated to 375 degrees.

 

Berries.  Cut 3 pints of berries and mix with sugar and lemon.  Let stand for 1-2 hours to release juices.  Do not refrigerate.  Just before serving, slice remaining berries (also at room temperature) and mix with other berries.

                                               

Whipped Cream.  Whip cream adding sugar to taste and vanilla.  Whip to soft peaks.

 

 

Assembly:  Cut cooked biscuits in half with serrated knife.  Place bottom half on individual serving plates.  Spoon berries and juice over bottom half, add whipped cream.  Dip or drizzle cut side of top half of biscuit in juice and place on top.  Add more berries and dollop of whipped cream.  Finish with the most beautiful whole, stemmed berry.  Serves 8, generously; 12 sensibly.