Strawberry Shortcake with Whipped Cream


Recipe by Boulevard Restaurant in San Francisco

• 2 1/4 c. self rising flour
• ¼ t. salt
• ½ c. sugar
• 2 c. heavy cream
• 6 T. butter, melted
• extra sugar, about ½ c.

Fresh Strawberries

Whipped Cream
• ½ c. heavy whipping cream, very chilled
• 1 T. sugar
• 1 zest of 1 lemon

For the Biscuits
Preheat the oven to 400°F. Combine flour, sugar and salt and mix well. Fold in cream until the mixture forms a stiff dough, make sure not to overmix. Place dough onto a cutting board and pat with your hands into a six inch square, two inches thick. Cut into 9 (2- inch) squares. Dip top in the melted butter and then in the sugar, then place on an ungreased cookie sheet and bake at 400° F. for approximately 15 minutes, or until they spring back when pressed lightly. Allow to cool and remove from the sheet pan.

Fresh Strawberries
Rinsed and halved—or quartered. Toss the strawberries in a couple of tablespoons of sugar and splash of nice Vin Santo, or Sauterne, and allow to macerate.

Whipped Cream
Chill the bowl, whisk and cream in the freezer for a few minutes to ensure the best result. Beat the ingredients together until soft peaks form.


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