|Passionate Palette Shortcakes
12 ounce all purpose flour
1 teaspoons salt
1 tablespoons plus 2 tsp. baking powder
4 ounce well chilled butter, cut into small cubes
3/4 to 1 cup heavy cream chilled
2 teaspoons vanilla extract
sugar and cream
Combine flour, sugar, salt and baking powder in food processor. Add butter and pulse once or twice until butter is pebble sized and evenly dispersed throughout flour.
Put mixture into a bowl. Add vanilla and enough cream to work the mixture into a dough. Transfer to a flat working surface and roll out to 1 inch thickness.
Cut biscuits, place on parchment lined sheet, brush with a cream and sprinkle with sugar. Put biscuits in freezer for 5-10 minutes to set dough.
Bake at 400 degrees for 15 minutes, turning once halfway through baking. Serve with fresh berries and cream, or drizzle with warm strawberry coulis, topping with whipped cream and chocolate shavings. - adapted from Chef Ben Davis, The Passionate Palette Cooking School
To take classes with Ben, visit
3 pints strawberries
squeeze of lemon
maple syrup or honey to taste
1 TBS butter, melted
Clean strawberries and puree in blender or food processor. Transfer to a sauce pan to warm. Add lemon juice and maple syrup judiciously, tasting for a balance of acidity and sweetness. Stir in melted butter and serve over shortcakes or scones.