Skip store shopping and create an all-summer strawberry cake from scratch with this recipe!Biscuit recipe updated in 2021.
* Ingredients :
+Strawberry + whip cream
° 6-7 c strawberries, cut to quarters
° 1/4 cup + 2 tablespoons (75 g) granulated sugar, divided
° 1 teaspoon pure vanilla extract
° 1 cup (240 ml) heavy cream
+biscuit
° 2 and 3/4 cups (345 g) all-purpose flour, plus extra for hands and work surface*
° 1/4 c (50 g) sugar
° 4 teaspoons aluminum-free baking powder
° 1/2 teaspoon baking soda
° 1 tsp salt
° 3/4 cup (180 g) unsalted butter, cold and cubed
° 1 cup (240 ml) curd*
° 2 tablespoons (30 ml) heavy cream or milk
° sugar for sprinkling
* Directions :
Begin with strawberries: Stirring strawberries also 1/4 cup (50 g) granulated sugar in bowl. Covering & putting in fridge This point allows the strawberries to releaser their fantastic juices.
Makingbiscuits: Preheaat oven 400°f (204°C).Combine the flour, sugar, baking powder, baking soda &; salt in bowl or in food processor. Whisk or whisk to level.Adding butter cubes andamp; chop them to dried ingredients using cookie cutter or by beating them a some times in food processor. Whisking mix to coarse crumbs-form. If you are using a food processor, pour the mixture into a large bowl.
Pour the milk on the face. Fold everything together with a large spoon or rubber spatula until it begins to come together. Don't overdo the dough. The dough will be shaggy & crumbly with some wet spots.
Pour the dough and any crumbly dough onto a floured work surface and mix them gently with a generously floured hand.Put extra flour nearby and use it more often to flour your hands and counter during this step.Using floured hands or a flour roller, roll out a rectangle 3/4 inch thick as best you can. Fold one side in the middle and then the other side.
Turn the dough horizontally. Gently roll it out into a 3/4-inch-thick rectangle again. Repeat the fold again.Flip the dough horizontally again. Sweetly roll it out to a rectangle 3/4 inch-thick. Repeat fold 1 last time. Flatten to last rectangle 3/4 inch thick.
Cuting to 2.75 or 3-inch circles use cookie cutter. (Tip: Do not twist the cookie cutter when pressing on the dough.) Re-roll/flat out any scraps & cutting more circles to you have for 10-12 cookies.Place in 10-inch cast iron skillet or seal on parchment paper or a silicone-coated baking sheet. Make sure biscuits are touch.Grease surface with 2 tsp of cream or curd also sprinkling with sugar.
Bake for 18-22 minutes Taking out of oven also permit cool in mold for at least 10 min before assembly.
Prepare the whipped cream: Using a stand mixer or hand mixer fitted with the whisk attachment, whisk together the heavy cream, 2 tablespoons granulated sugar, and vanilla on high speed until soft, medium peaks form, about 3 minutes.
Cut the biscuits in half and layer them with strawberries and whipped cream. Feet it right away.
Enjoy !
