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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Position a rack in the middle of the oven and preheat the oven to 425F .
Lightly butter a large baking sheet.
Reserve 6 good-looking strawberries with hulls and stems, if available for
the garnish. Hull and slice the remaining berries. Crush half of the
sliced strawberries with a potato masher or fork in a large bowl. Stir in
the remaining sliced strawberries, 1/4 cup sugar, adding more sugar if
needed, and 2 tsp of the lemon zest. Let stand at room temperature.
Meanwhile, stir together the buttermilk and 1 T lemon zest in a small bowl.
Whisk together the flour, brown sugar, baking powder, baking soda and salt
in a large bowl; break up any large lumps of brown sugar with you fingers.
Cut in the butter with a pastry blender until the mixture resembles coarse
crumbs. Stir in the buttermilk mixture with a fork just until blended.
Do not overwork the dough, or the shortcakes may become tough. Form the
dough into a ball; it will be sticky.
Transfer the dough to a floured work surface, flour the top of the dough,
and pat it into a 1 inch thick round about 8 inches in diameter. With a
floured 3-inch round cutter, cut out 6 biscuits. You will need to press
the scraps of dough together into a ball, flatten it out, and recut it in
order to have 6. Transfer the buscuits to the prepared baking sheet and
sprinkle with 1 tsp of sugar.
Bake the biscuits for 15 minutes, or until golden brown. Let cool slightly
on a wire rack.
To serve, split each biscuit with a fork, place a bottom half on each of 6
serving plates, and spoon over it a generous portion of berries.
Add whipped cream if desired.
Contributor: Luscious Lemon Desserts (p 84)
| Ingredients:
2 Quart(s) fresh strawberries
2 54/625 Ounce(s) sugar
2 lemon zest
3/4 Cup(s) buttermilk
1 96/553 Pound(s) all purpose flour
1/2 Cup(s) light brown sugar; packed
163/625 Ounce(s) baking powder
4/23 Ounce(s) baking soda
87/2000 Ounce(s) salt
6 Tablespoon(s) chilled unsalted butter; cut in small pieces |
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