Bake. Eat. Sigh…Repeat

I usually think of shortcakes as being made out of bisquick but I love the fact that this is more of a puff pastry. I have seen this done quite a bit on my favorite baking show and I think I might have to give this recipe a try!

Exquisite Strawberry Shortcake Topped With White Chocolate Whipped Cream

Ingredients for shortcakes:

• 2½ cups flour plus more for rolling dough
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup sugar
• 2 tablespoons shortening
• 1 stick cold butter
• 1¼ cup cold buttermilk

Make Shortcakes.

1. Preheat oven to 450º.
2. Line baking sheet with parchment paper.
3. In a bowl, whisk together dry ingredients.
4. Cut in shortening in with pastry blender till resembles corn meal.
5. Cut butter into 8 pieces and, one at a time, rub them into the flour with your fingers till they are flattened into thin sheets.
6. Put the bowl in the freezer for 15 minutes.
7. Add all the buttermilk except the last two tablespoons.
8. Carefully toss with a spatula till well moistened. If the dough is too dry, add the remaining buttermilk.
9. Lightly flour surface and roll the dough out to approximately 11 x 16
10. Fold the dough into thirds, then roll to about an inch thick.
    Cut into biscuits using round biscuit or cookie cutter. Dip the cutter into flour if it sticks to the dough. Gather scraps to make last couple biscuits.
11. Bake about 15 minutes or till lightly browned.

For mousse:

• 8 ounces good quality white chocolate ( You can also use white chocolate chips.)
• 1⅔ cup heavy cream

Make mousse while biscuits are cooking:

1. Melt white chocolate with ⅔ cup cream in a microwave, stopping and stirring at short intervals till chocolate is melted, and ganache is smooth.
2. Set aside to cool to room temperature.
3. Beat remaining 1 cup of cream to stiff peaks. Fold about ⅓ of cream into cooled (should be thickened, but not firm) chocolate.
4. Then fold in the rest of the cream.
5. Chill for 2 hours before serving.

For strawberry topping:

• 3-4 cups of strawberries, sliced
• ¼ cup sugar
  Instructions
• To serve,break shortcakes in half, top bottom with a large dollop of mousse followed by spoonfuls of berries. Top with rest of shortcake.

Quick Tip: As much as I would love to say that I am going to make this the day ahead, in reality, I might see strawberries, buy them and be ready to eat strawberry shortcake right then. Feel free to substitute the white chocolate mouse with whipped cream that comes from a squirt bottle. No judgement here.

Photo and recipe courtesy of That Skinny chick Bakes.