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Strawberry Shortcake

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Servings: 6
Ingredients Method

Ingredients
  

Strawberries
  • 1 lb fresh strawberries
  • 2 Tbsp granulated sugar
Cream Cheese Mousse
  • 6 oz cream cheese, softened
  • 1/4 cup icing sugar (28gr)
  • 1 tsp vanilla
  • 2/3 cup whipping cream, chilled (5oz)
Biscuits
  • 2 cup all-purpose flour (260gr)
  • 2 Tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 4 Tbsp butter, cold (2oz)
  • 1 cup whipping cream, cold (8oz)

Method
 

  1. Clean strawberries, remove stems, and cut into quarters
  2. In a mixing bowl, add sugar to cut strawberries and set aside in the refrigerator
Cream Cheese Mousse
  1. Using a mixer, beat cream cheese, icing sugar, and vanilla until fluffy.
  2. Beat whipping cream in another bowl until medium peaks form.
  3. Fold whipped cream into the cream cheese mixture in 3 additions.
  4. Cover the mousse and refrigerate.
Biscuits
  1. Preheat oven to 400° F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.
  4. Using a cheese grater, grate the cold butter into the dry ingredients.
  5. Work the butter and flour mixture together until it resembles coarse crumbs. 
  6. Add whipping cream, stirring with a fork until mixture is evenly moist. (If the dough seems dry, add more cream, 1 tablespoon at a time.) 
  7. Working gently, bring the mixture together with your hands until a dough forms.
  8. Turn out the dough onto a lightly floured surface. Knead gently 4-5 times.
  9. Shape dough into a disc, approx 1” thick, cut into six (6) or eight (8) wedges.
  10. Place scones 2 inches apart on prepared baking sheet.
  11. Brush tops of scones with remaining cream.
  12. Bake until edges of scones are golden brown, approximately 20 minutes.
Assemble
  1. Cut the biscuit in half, place bottom half on plate, spoon on some of the strawberries with their juice.
  2. Top with a dollop of cream cheese mousse, then the biscuit top. Spoon more strawberries over the top and serve.