Strawberry Mint Shortcakes by Allen Neighborhood Center


For biscuits 7/8 cup all purpose flour (one cup minus two tablespoons) 2.5 tablespoons sugar 1.5 teaspoon baking powder 1/4 teaspoon salt 1/8 cup (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes 1/2 cup plus 1 tablespoon chilled whipping cream 2 teaspoon grated orange peel For berries and cream 1-pint Veggie Box strawberries, hulled, sliced 3 tablespoons plus 1 tablespoons sugar 1 tablespoons thinly sliced fresh mint 1/4 teaspoon grated orange peel 1/2 cup chilled whipping cream 1/2 teaspoon vanilla extract


Make biscuits: Preheat oven to 375F. Line
baking sheet with parchment paper. Blend flour,
2 tablespoons sugar, baking powder, and salt in
processor 5 seconds. Add butter. Using on/off
turns, process until mixture resembles coarse
meal. Add 1/2 cup cream and orange peel.
Process just until moist clumps form. Gather
dough into ball; gently knead 5 turns. Roll out
dough on floured surface to 3/4-inch-thick round.
Using cutter, cut out rounds. Gather dough and
reroll as needed to make more rounds. Arrange
rounds on prepared sheet. Brush with 1
tablespoons cream; sprinkle with 1/2 tablespoon
sugar. Bake biscuits until pale golden and tester
inserted into center comes out clean, about 20
minutes. Cool 15 minutes. (Can be made 2 hours
ahead.) Make berries and cream: Combine
berries, 3 Tbsp sugar, mint, and orange peel in
medium bowl; stir to blend. Let stand at least 30
minutes and up to 2 hours, stirring occasionally.
Combine cream, vanilla, and remaining
tablespoon sugar in large bowl. Whisk until soft
peaks form. Cut biscuits horizontally in half.
Place 1 biscuit bottom in a bowl. Top with berries,
then sweetened whipped cream and biscuit top.