2 pt Strawberries
=== BISCUITS ===
2 c All-purpose flour
1 tb Baking powder; plus
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 tb Chopped lavender
1/4 c Shortening
1 c Buttermilk
Granulated sugar; for
-sprinkling
=== FOR THE CREAM ===
1 pt Heavy cream
1 tb Vanilla
1/4 c Confectioners’ sugar
1 Vanilla bean
Wash and slice in half the strawberries, set aside. Place the dry biscuit
ingredients and lavender in a bowl, mix until blended. Cut in the
shortening with pastry cutter, 2 knives or your fingers until the mixture
looks like coarse meal. Pour in the buttermilk, just mix until blended. On
a floured surface roll the dough out to 1/2- to 3/4-inch thick and cut out
with a large-sized cutter. Place rounds on a cookie sheet or sheet pan
lined with baking paper or coated with a baking spray. Scrape the dough
scraps up and repeat the rolling process. Sprinkle rounds with granulated
sugar. Bake at 400 degrees for 20 minutes to 25 minutes or until golden
brown. Put cream in mixing bowl with whip. Whip until it begins to thicken,
then add the remaining ingredients. With a knife, split the vanilla bean
down the center and scrape out the seeds. Pour in bowl and continue mixing.
To Assemble: Slice the biscuit in half, place the sliced strawberries and
then the cream on bottom half of biscuit, and then top with the other half.
Sprinkle with confectioners’ sugar, and garnish with whole strawberries.
This recipe yields 10 to 12 short cakes.
Yields
10 servings