You could spend an hour making classic American strawberry shortcake, but John Keller, chef at Co-Op Food & Drink in New York, has figured out a way to cut the process down to 10 minutes.
Serves 6, with some leftover biscuit dough
- 20 ripened strawberries
- 1/4 cup granulated sugar
- 1 tube biscuit dough (store bought, any brand will work)
- 1 cup heavy cream
- 1 tsp. vanilla extract
- 2 Tbsp. confectioners sugar
Preheat oven to 400°. Slice store bought biscuit dough into 1/2-inch rounds. Place rounds on baking sheet lined with parchment paper. Place sheet in preheated oven for approximately 6 minutes, until golden brown.
While biscuits are baking, roughly chop strawberries and toss with granulated sugar. Set aside.
Put cold heavy cream, vanilla extract and confectioners sugar in a mixing bowl set over ice and whisk for 3 to 4 minutes, until desired whipped cream consistency. Do not overmix, or whipped cream will turn to a butter-like consistency.
Place cooked biscuit slices on plate and top with sugared strawberries and whipped cream.
Printed from Oprah.com on Friday, December 6, 2013
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