Fancy (Easy) Strawberry Shortcake

That looks good right? Yes, it does.

Don't get overwhelmed. You will impress your friends. Even your enemies will be in awe of you. Meanwhile, you'll be like "seriously guys. I sat outside all day and read about the mob in Boston". Well, maybe you like to read other things. I'm weird like that.

For someone who has tossed around the idea of having Bisquick strawberry shortcake at her wedding (no, I'm not kidding), this suggestion literally made my mouth water. I would pass by the Turntable box in my apartment and find myself just looking at the pretty pictures and smelling the ingredients. I had no idea the buckwheat smelled great. The name alone is a turnoff. I'm never saying no to buckwheat ever, and neither should you. (Also, chamomile smells great but player please .... that's obvious).

So this is how it works. It may be obvious but you need to make the ice cream 6ish hours before you want to eat it. So, don't get all huffy with me when you want to be spooning it on your biscuits and it looks like soup. Make that shit the night before and we won't have any issues. But, we already talked about how that works here.

Here's the order I would do this in. Ice Cream the night (or 6 hrs) before, then make the biscuits and strawberries in the morning. I like to cook in the morning because I prefer to spend my days in the sun. Plus, you want these berries to marinate and mingle. Trust me it'll be better. I can say this because I quite literally sampled the mingle juice several times during the day while the strawberries were mingling.

End result? "Lick the plate" good. My own father who never finishes strawberry shortcake ... polished his plate clean. Just assemble in any which way your culinary spirit moves you. I put one half of the biscuit on the  bottom, ice cream and strawberries in the middle, add the top a little off kilter, and put a dollop of whip cream on it.... and drizzled a little extra juice all over because that's how we do.

Chamomile Strawberries
(Step 1) Boil water and sugar and stir until sugar is dissolved.

(Step 2) Add chamomile and give it a gentle stir. Let steep for 10 minutes.
(Step 3) While the chamomile is steeping, cut up your strawberries. This sounds picky, but I recommend cutting them into smaller than just quarters because then they won't really be "bite size" when you add them to everything else.

(Step 4) When the chamomile is done steeping, strain out the flavored sugar water via a sieve (or make your own like I did... I'm creative). But, be sure to press into the chamomile leaves to get as much extra flavor as possible. Don't leave any of that goodness behind.

(Step 5) Pour the sugar water over the strawberries and let sit for several hours (no less than 2 in my opinion... but really whatever works).

Buckwheat Biscuits
(Step 1) Preheat oven to 400 F.

(Step 2) Combine both flours, sugar, baking powder and salt in a mixing bowl.

(Step 3) Add in the heavy cream and mix the dough until it becomes "shaggy". I know that this is vague but just go with it, you'll know its shaggy when it's shaggy.

(Step 4) Toss some flour on your countertop and gently kneed the dough until it all comes together. Then smoosh it all down and roll it out until the thickness is about 1/2 inch or so.

(Step 5) You can cut your biscuits however your heart desires. My heart desires to do less dishes so I used a knife and made squares as opposed to circles.

(Step 6) Place your doughy biscuits on a cookie sheet covered with parchment paper.

(Step 7) Lightly brush each babe with some cream and top with sugar. If you have chunky sugar (you know what I'm talking about), it'll be even better than regular sugar.... but I have regular... so we use regular.

(Step 8) Bake for 15 minutes or so until golden brown. After about half the baking time, I politely advise you to flip the pan 180 degrees ... I never do this but I did it this time... and it felt oddly required. 

Ingredients
Chamomile Strawberries
Water
Sugar
Chamomile

Buckwheat Biscuits
1 cup plus 2 tablespoons Flour
1/4 cup plus 2 tablespoons Buckwheat flour
1/4 cup sugar (plus more for topping)
2 t baking powder
1/2 t salt
1 cup heavy cream
1/4 cup heavy cream for brushing on top

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