Strawberry Shortcake – 2020 Red Carpet Menu for Oscar®!

KitchAnnetteStrawberryShortcake2
It’s the 2020 Red Carpet Menu for Oscars®! For Marriage Story, it’s Marriage Shorty!
 

KitchAnnetteStrawberryShortcake2

Ohhh to make such a delicious mess with a wonderful friend… Joe Becwar is back this year!

I saw Marriage Story at the Woodstock Film Festival and really liked it. It harkens to your worst break-up memories. You feel for both sides… the frustration of each party. The cast is renowned and wonderful. It felt real. That’s high praise. 

As with the complete maceration of a marriage, so goes the strawberries used in this shortcake dessert. A shortcake is rich and dense, like the perceptions of people on opposite sides of the same situation. At the end of the turmoil, you’re hopefully left with a messy yet lovely outcome to move forward with… again like this treat!

KitchAnnetteStrawberryShortcake1

Many thanks to Stefanie Sanabria for this perfect suggestion. It’s a British staple that is rarely done right due to the wrong biscuit choice. But when it’s right, like relationships, you’ll commit to make it again and again.  

Annette

KitchAnnette JB AZ Marriage

 

 

 

 

 

Strawberry Shortcake

Annette Zito, KitchAnnette™
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients
  

The Berries

  • 1 lb strawberries, hulled and quartered
  • 3 tbsp sugar

The Biscuits

  • 3 cups flour
  • 1/4 cup sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 3/4 cup cold butter cut into small pieces
  • 1-1/3 cups + 2 tbsp heavy cream, cold
  • 1 tsp vanilla extract
  • 1 qt heavy cream whipped, to finish

Instructions

  • In a large bowl, whisk flour, sugar, baking powder, and salt. Cut the butter into the dry ingredients. Mix until It’s crumbly in texture. Set aside.
  • In a small bowl, stir 1-1/3 cups heavy cream and vanilla. Pour over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and knead it until it is fully incorporated. Do not overmix.
  • Form dough into a circle about 1” thick and cut into 3” rounds using a biscuit cutter. Place the biscuits on a parchment-lined baking sheet about 2” apart and refrigerate for about 20 minutes.
  • Mix strawberries and sugar in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes. Set aside.
  • Remove from refrigerator and brush biscuit tops with heavy cream. Bake at 425° for 15-20 minutes, or until golden brown. Let cool.
  • To assemble the shortcakes, cut the biscuits in half horizontally. Spoon some of the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Top with whipped cream and a flayed strawberry. Serve immediately.

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