STRAWBERRY SHORTCAKES

one of the best parts about living in southern california is the copious amounts of farmers markets. i often go every weekend. my favorite is the hollywood one, it’s definitely a must visit if you’re ever in the city. strawberries are one of my favorite things to pick up while i’m there. try out this cute shortcakes recipe…

Ingredients:
• 6 cups strawberries
•  1 1/4 cups plus 2 tablespoons sugar
• 3 cups all-purpose flour
• 4 teaspoons baking powder
• 3/4 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into small pieces
• 2 cups heavy cream
• 2 large eggs
• 1/2 teaspoon vanilla extract

Strawberry Shortcakes:
• preheat oven to 375 degrees and lightly butter a baking sheet. Rinse, hull and quarter 6 cups strawberries; toss strawberries with 3/4 cups sugar and let sit to bring out their juices. In a food processor, pulse flour, baking powder, 1/2 cup sugar, and the salt until combined. Add butter, and pulse (about 10 to 12 times) until mixture resembles coarse meal but with some pea-size bits of butter remaining. In a medium bowl, whisk together 1/2 cup cream and 2 eggs; pour over flour mixture and pulse again until some large clumps begin to form.

• To form the biscuits use a 1/2 measuring cup, gently pack dough into the cup, invert and then tap out onto the baking sheet. Repeat to form 8 biscuits. Bake until lightly golden, about 20 minutes. Transfer to a rack to cool, about 15 minutes.

• Beat remaining 1 1/2 cups cream and 2 tablespoons sugar with the vanilla until soft peaks form. For faster results with the whip cream, stick your bowl and beaters in the freezer for 10 minutes before mixing. Slice biscuits in half (for a clean cut, wait until biscuits are cooled and use a serrated knife) Layer the bottom half of biscuits with whipped cream then strawberries.

photos and styling by: Ivan Solis