GOLD COAST FARMS' STRAWBERRY SHORTCAKES
WITH MINT AND STRAWBERRY
ICE CREAM
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FOR THE SHORTCAKES
1 3/4 CUPS FLOUR
5 TABLESPOONS SUGAR, IN ALL
1 TABLESPOON BAKING POWDER
1/4 TEASPOON SALT
1/4 CUP CHILLED BUTTER, CUT INTO 1/2 INCH CUBES
1 CUP PLUS 2 TABLESPOONS CHILLED HEAVY CREAM
1 TABLESPOON GRATED ORANGE PEEL
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3 1-PINT BASKETS OF GOLD COAST FARMS' STRAWBERRIES,
HULLED AND SLICED
1/2 CUP SUGAR
2 TABLESPOONS THINLY SLICED FRESH MINT
1 TEASPOON GRATED ORANGE PEEL
STRAWBERRY ICE CREAM
POWDERED SUGAR
MINT
- PREHEAT OVEN TO 375 DEGREES
- BLEND FLOUR, 4 TABLESPOONS SUGAR, BAKING POWDER, AND
SALT IN PROCESSOR FOR 5 SECONDS.
- ADD BUTTER. PROCESS UNTIL MIXTURE RESEMBLES COARSE MEAL.
- ADD 1 CUP CREAM AND THE ORANGE PEEL. PROCESS JUST UNTIL
MOIST CLUMPS FORM.
- GATHER DOUGH INTO A BALL AND ROLL OUT ON TO A FLOURED
SURFACE TO 3/4 INCH.
- USING A 3-INCH DIAMETER CUTTER, CUT OUT ROUNDS. GATHER
DOUGH AND REROLL AS NEEDED TO MAKE 6 BISCUITS.
- ARRANGE ON A OILED SHEET PAN. BRUSH WITH 2 TABLESPOONS
CREAM AND SPRINKLE WITH 1 TABLESPOON SUGAR.
- BAKE BISCUITS UNTIL PALE GOLDEN AND A TESTER INSERTED
INTO THE CENTER COMES OUT AS CLEAN AND SHARP AS A GARY BURK JUMP
SHOT, ABOUT 20 MINUTES. COOL 15 MINUTES.
- COMBINE THE STRAWBERRIES, SUGAR, MINT AND ORANGE PEEL
IN A MEDIUM BOWL.
- STIR TO BLEND. LET STAND AT LEAST 1/2 HOUR BEFORE SERVING.
CUT SHORTCAKES IN HALF HORIZONTALLY. PLACE SHORTCAKE
BOTTOM IN EACH OF 6 BOWLS. TOP EACH WITH BERRIES AND A SCOOP
OF STRAWBERRY ICE CREAM, THEN THE SHORTCAKE TOP. DUST WITH POWDERED
SUGAR AND GARNISH WITH MINT.
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~~~ 4869 SOUTH BRADLEY ROAD
* SANTA MARIA, CALIFORNIA 93455 ~~~
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