-STRAWBERRY SAUCE-
1 1-pintbasket fresh 1/3 c Sugar
-strawberries, hulled
BISCUITS
2 c Cake flour -butter, cut into pieces
1/4 c Sugar 3/4 c Whipping cream
1 tb Baking powder 1 Egg, beaten to blend (glaze)
1/2 tb Salt 2 tb Sugar
6 tb (1/4 stick) chilled unsalted
———————–STRAWBERRY WHIPPED CREAM———————–
1 1/4 c Chilled whipping cream -sliced
2 1-pint baskets fresh 2 c (about) strawberry ice cream
-strawberries, hulled and
For sauce: Stir berries with sugar in heavy medium saucepan over
medium heat until sugar dissolves. Increase heat and bring to boil.
Puree berries in processor. Strain through sieve set over bowl. Cover
and refrigerate until cold. (Can be prepared 1 day ahead.)
For biscuits: Preheat oven to 400’F. Grease heavy large baking sheet.
Sift first 4 ingredients into large bowl. Add butter and cut in until
mixture resembles coarse meal. Add cream all at once and quickly stir
until combined. Turn mixture out onto lightly floured surface and
knead gently until dough comes together. Roll dough out to thickness
of 1/2 to 1/4 inch. Cut out 3-inch rounds using cookie cutter or
glass. Place rounds on prepared sheet, spacing eveniy. Brush tops
with egg glaze. Sprinkle with 2 T sugar. Bake until biscuits puff and
tops are golden brown, about 12 minutes. Cool. (Can be prepared 6
hours ahead. Wrap tightly and store at room temperature.)
For whipped cream: Using electric mixer, whip cream in bowl to soft
peaks. Fold in 1/3 cup strawberry sauce.
Mix sliced berries into remaining strawberry sauce. Cut each biscuit
horizontally in half Place cut side up on plates. Place 2 scoops ice
cream on bottom half of each biscuit. Spoon strawberry sauce over.
Replace top half of biscuit. Top with dollop of strawberry whipped
cream and serve.
Yields
6 servings