Strawberry Shortcakes With Brown Sugar Biscuits And

Name: Strawberry Shortcakes With Brown Sugar Biscuits And White Chocolate Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1 tablespoon water; 1/2 teaspoon unflavored gelatin; 2 1/2 cups chilled whipping cream, divided; 3 tablespoons sugar; 3 cups all purpose flour; 1/2 cup (packed) golden brown sugar; 4 teaspoons baking powder; 3/4 teaspoon salt; 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled; 1 cup whipping cream, plus additional for brushing biscuits; 2 tablespoons raw sugar*; 4 cups halved hulled strawberries (about 2 to 2 1/2 pounds); 1/4 cup sugar; 2 tablespoons fresh lemon juice; 1 tablespoon finely grated lemon peel; 1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms**

Servings: persons

2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 1/2 cups chilled whipping cream, divided
3 tablespoons sugar
3 cups all purpose flour
1/2 cup (packed) golden brown sugar
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled
1 cup whipping cream, plus additional for brushing biscuits
2 tablespoons raw sugar*
4 cups halved hulled strawberries (about 2 to 2 1/2 pounds)
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms**

1
Place white chocolate in medium bowl. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves. Remove from heat; add gelatin and stir until dissolved. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
2
Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
3
Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter. Using fingertips, rub in until coarse meal forms. Gradually add 1 cup cream, tossing until moist clumps form. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
4
Preheat oven to 350u00b0F. Line rimmed baking sheet with parchment paper. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely.
5
Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint or lavender in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
6
Cut biscuits in half horizontally. Place 1 bottom on each of 8 plates and mound strawberries with syrup on each, dividing equally. Cover with white chocolate cream and biscuit tops.

1631

kcal

Calories

106

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped, 1 tablespoon water, 1/2 teaspoon unflavored gelatin, 2 1/2 cups chilled whipping cream, divided, and more.

Yes, Strawberry Shortcakes With Brown Sugar Biscuits And White Chocolate Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcakes With Brown Sugar Biscuits And White Chocolate Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions