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Strawberry Shortcakes with Brown Sugar Biscuits and White Chocolate Cream Recipe

Strawberry Shortcakes with Brown Sugar Biscuits and White Chocolate Cream Recipe

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Strawberry Shortcakes with Brown Sugar Biscuits and White Chocolate Cream

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Ingredients

Count

Nutrition

1345

Calories

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Ingredients:

Serving

2 oz high-quality white chocolate (such as lindt or perugina), chopped
1 tbsp water
1/2 tsp unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tbsp sugar
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 tsp baking powder
3/4 tsp salt
9 tbsp (1 stick plus 1 tbsp) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream , plus additional for brushing biscuits
2 tbsp raw sugar
4 cups halved hulled strawberries (about 2 to 2 1/2 lb)
1/4 cup sugar
2 tbsp fresh lemon juice
1 tbsp finely grated lemon peel
1 tbsp chopped fresh mint or 2 tsp dried lavender blossoms

Directions:

For white chocolate cream: Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
For biscuits: Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
For strawberries: Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.
*Also called turbinado or demerara sugar; available at most supermarkets and natural foods stores.
**Also called culinary lavender buds; available at many health foods stores and from .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1344.54 Kcal (5629 kJ)
Calories from fat	1083.81 Kcal
		% Daily Value*
Total Fat	120.42g	185%
Cholesterol	331.59mg	111%
Sodium	271.27mg	11%
Potassium	648.49mg	14%
Total Carbs	64g	21%
Sugars	17.58g	70%
Dietary Fiber	6.19g	25%
Protein	8.8g	18%
Vitamin C	87.2mg	145%
Vitamin A	1.4mg	45%
Iron	11.8mg	66%
Calcium	227.8mg	23%

Amount Per 100 g
Calories	339.8 Kcal (1423 kJ)
Calories from fat	273.91 Kcal
		% Daily Value*
Total Fat	30.43g	185%
Cholesterol	83.8mg	111%
Sodium	68.56mg	11%
Potassium	163.89mg	14%
Total Carbs	16.17g	21%
Sugars	4.44g	70%
Dietary Fiber	1.56g	25%
Protein	2.22g	18%
Vitamin C	22mg	145%
Vitamin A	0.3mg	45%
Iron	3mg	66%
Calcium	57.6mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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