Nothing signals the beginning of summer for me like strawberry shortcake. I love the smell of strawberries and sun!
This is an adapted twist on the classic. The cream biscuits have just hint of cardamom and the rhubarb adds a bit of tartness to the sometimes cloyingly sweet strawberry. It is topped with a hit of woodsy maple whip cream!
Alice Water's Cream Biscuits (With Cardamom)
Preheat the oven to 400 degrees
Stir together in a large bowl.
1 1/4 cups all purpose flour
1/4 teaspoon of salt
4 teaspoon sugar
2 teaspoons baking powder
1/4 teaspoon of cardamom
6 tablespoons (3/4 stick) cold butter
cut into small pieces
Cut the butter into the flour with your fingers or a small pastry blender until they are the size of small peas. Measure:
3/4 cup heavy cream
Remove 1 tablespoon and set aside. Lightly stir in the remainder of the cream with fork until the mixture just comes together. Without overworking it, lightly knead the dough a couple of times in the bowl, turn it out onto a lightly floured board, and roll out about 3/4 inch thick. Cut into eight 1 1/2 inch circles or squares. Rerolll the scraps if necessary.
Place the biscuits on a baking sheet lined with parchement paper and lightly brush the tops with the reserved tablespoon of cream and a sprinkle os sugar.
Bake for 15-17 minutes or until cooked through and golden.
For the Fruit
Halve 4 cups of washed strawberries
Sprinkle with 1/2 cup of sugar and set aside
Cut 2 cups rhubarb into 1/2 inch pieces
Sprinkle with 1/2 cup sugar
Place rhubarb and sugar mixture in a pot on low heat with 1/4 cup of water
Heat on low stirring occaisionaly until the rhubarb is completely broken down
Add more water if needed
Set aside to cool
Once cool, combine the rhubarb and the strawberries and mix together well. Set aside.
Maple Whip Cream
1 pint of heavy cream
3 tablespoons of pure maple syrup
Whisk together in a bowl until a light whip cream forms