- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon of salt
- 8 tablespoons of butter cut into small pieces and kept cold
- 2 tablespoons white sugar, plus 1 tablespoon for sprinkling on top
- ½ cup milk
- 1 whole egg
- 1 egg white
- 2 pounds strawberries
- 6 tablespoons sugar
- 2 tablespoons of jarred lemon curd
- 1 cup of heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Individual desserts are the perfect way to add a little romance. I love these made-from-scratch strawberry shortcakes because they're small, sexy and a great mix of flavors and textures. Put in the extra effort to make homemade whipped cream and biscuits, and you'll surely be rewarded!
Preheat oven to 425 degrees. In a food processor, put in 2 tablespoons of sugar, salt and baking powder and pulse 3 or 4 times.
Add butter and pulse mixture about 10 times until the butter looks pea sized. In a large separate bowl, whisk milk and 1 egg together.
Add flour mixture to bowl, and stir until everything is incorporated. Put dough onto a floured counter and knead until dough comes together without over working it. Pat or roll out dough to 1 inch thick. Cut biscuits with large cutter, or if you don’t have one, use the top of a glass cup.
Place biscuits on parchment baking sheet about 1 ½ inch apart. Brush the top with egg whites and sprinkle with 1 tablespoon of sugar. Bake 10-12 minutes until the biscuits are nice and golden
For the strawberries, mash 1 cup of strawberries in a bowl. Cut 1 cup strawberries in slices and add to mashed strawberries. Add 6 tablespoons of sugar and stir. Refrigerate until the sugar has dissolved.
Whip heavy cream until soft peaks form. Add vanilla, lemon zest and lemon curd and mix.
To assemble, cut biscuit in half. Spoon strawberries on bottom biscuit, followed by a dollop of the whipped cream. Place biscuit top on whipped cream. Serve immediately.