This take on the classic dessert is closer to the traditional version. These sweet biscuits hold up well to the whipped cream and strawberries but they also absorb the juices of the strawberries without becoming soggy.
¾c.very cold unsalted buttergrated or chopped small
extra virgin olive oil
Whipped Cream Ingredients:
2c.cold heavy cream
Sprigs of fresh mintfor garnish
To prepare the strawberries, place the hulled strawberries top side down and slice from the tip to the base to create pointed slices, as shown. Combine the sliced strawberries, sugar, and orange liqueur or orange juice in a large glass bowl and gently toss to combine. Cover and place in the refrigerator for 30 minutes to overnight, stirring once or twice while they soak.
Place top oven rack in the center position and pre-heat oven to 500°F.
To prepare the dough, combine the flour, sugar, baking powder, and salt in a large bowl or food processor container. Stir or pulse briefly to combine.
Add the cold butter to the dry ingredients and cut it in with a pastry cutter or pulse with the food processor until the mixture is just combined and crumbly. (Or add the pre-grated or chopped frozen butter to the dry ingredients and work it into the dry ingredients with your fingers until evenly distributed).
Add one and a quarter cups cold buttermilk to the mixture and pulse or stir until just combined. Do not overwork the dough. It should be a little wet, but still a bit crumbly.
Spread a sheet of parchment paper onto a clean work surface and sprinkle with a little flour. Dump the dough onto the prepared surface and roll into a rectangle shape approximately 3/4” thick.
With a sharp chef’s knife, trim the edges of the dough to make an even rectangle. Reserve the scraps to make extra biscuits, if desired.
*Use caution while cutting to avoid tearing the parchment paper. If you have a gas oven, use aluminum foil instead of parchment paper. Line the baking sheet with another layer of foil in case the one you are working on tears while cutting.
Use the sharp knife to cut straight down into the dough to create 12 equal-sized squares, as shown. Lightly brush the remaining buttermilk on top with a pastry brush and sprinkle with the turbinado sugar.
Dust excess flour off the parchment paper (or aluminum foil) and transfer the sheet to a large, rimmed baking sheet. Place in the pre-heated oven and bake for 14-15 minutes or just until the biscuits are golden brown. (Check after 10 minutes and adjust final cook time accordingly).
While the biscuits are baking, prepare the whipped cream by beating all 3 ingredients in a large mixing bowl until light and fluffy. Cover and place in the refrigerator until ready to use.
Once golden brown, remove the biscuits from the oven and cool for several minutes before transferring to a wire rack.
Once cool, assemble the shortcakes by cutting the biscuits in half and applying a generous scoop of whipped cream to the bottom half of each biscuit. Top with some of the macerated strawberries. Add the top half of the biscuit and finish off each shortcake with another dollop of whipped cream and some more strawberries. Add a small sprig of fresh mint for garnish and serve immediately. Enjoy!