Sweet Biscuit Strawberry Shortcake
Makes 7 Shortcakes
2 C All Purpose Flour
3 tsp Baking Powder
1/2 C Sugar
1/2 C Salted Butter (cut into smaller pieces)
3/4 C Milk
3/4 C Light Chocolate Wilton Chips
1/4 C Salted Caramel Chips
2 C Cream
1 Lemon Zested
1/2 C powdered sugar
1 tsp vanilla
1 SM Container Strawberries
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I have always been a HUGE fan of strawberry shortcake. We use to get those little shortcake rounds from the store, toast them, and then add on all the fixin's for a bit of fun. I would pile mine high with strawberries, and then devour one (or six) like it was my last meal on earth. - Strangely enough, I have been doing this with my Chocolate Covered Pretzels too - but no shame here! Sometimes a girls gotta do what a girls gotta do...or guy....basically if you like a little occasional sinnin', you are welcome at our house anytime!
Really though it wasn't until this last year (when I worked at Jax Fish House, in Fort Collins) that I gained the full understanding of how perfect this dessert can be, when it's made with a biscuit instead! Warm and flaky, but the kind of flaky that you actually enjoy. None of that "I will call you tomorrow," but then never call you that next day mumbo jumbo, because that's just the pits! (Pauses for a moment, and realizes that I too am this person sometimes. To the loved ones I didn't call back: Perhaps I could make you this strawberry decadence as a sweet apology? Pretty please?)
Hoping that I have now been forgiven, we begin this delight by adding all biscuit ingredients into a food processor, and pulsing the mix until it is a fine powder. Put into a bowl, and mix in milk. Once combined, finish the process by kneading by hand until dough is smooth. If you don't know how to do this step, my cat Linus is available for lessons. He is very cute, but hair could be an issue. Maybe cat kneading lessons were a bad idea.....let's just go ahead and forget I mentioned it! ;)
Lightly flour your surface, and then roll your dough out into a 1/2 inch round. Use a glass to cut out biscuits, and place onto a parchment lined baking sheet.
Bake at 350° for 15-17 minutes. While this is baking put your kitchen aid bowl into the freezer, to keep it chilled. You will want it to be quite cool, but not so cool that you could pull off that scene from "A Christmas Story," where the kid gets his tongue stuck to the pole. Seriously though.....I double dog dare you try it! - but you have to send me a picture of how that all goes down! Sometimes you just need a good laugh!
Being that you are now recovered from your tongue to kitchen aid bowl dilemma, take your chilled bowl out of the freezer, and with a whisk attachment, add in all your Chantilly ingredients. Whisk on medium low, working your way up to high, until stiff peaks are formed. Put in the fridge to stay chilled.
Pull your biscuits out of the oven, and let them cool. While these are cooling put both candy chips into a double boiler, and melt down your chocolate. Put into a small sandwich baggy to use for drizzling the chocolate onto your biscuits. Some may ask, "Why are there no caramel chips in this batch?" Well loves, it's because I forgot to take a picture during this step, so I grabbed what was on hand and fully committed to taking a somewhat relevant photo.
Once your biscuits are cool, cut them in half and place face side up on wax paper. Snip off a very small end of your chocolate baggy and drizzle your biscuits with chocolate. Put into fridge to cool.
Now we can top our shortcakes! Slice up your strawberries, put a dollop of Chantilly on the bottom half of your biscuit, add on your strawberries, and then place the top half on. You can dress up each half separately too if you'd like, but most importantly just have fun foodies and enjoy this very first LMP dessert creation!