STRAWBERRY SHORTCAKE

Shortcake Ingredients:

• 2 1/2 cups biscuit mix
• 1 tablespoon sugar
• 3 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon orange zest
• 1 tablespoon poppy seeds
• 1/2 cup half and half

Mix the biscuit mix, sugar, butter, orange zest and poppy seeds in a bowl and with pastry cutter, blend until butter is size of peas. Stir in the half and half.  Drop dough by 6 spoonsful on baking sheet lined with parchment.  Or roll out onto a floured work surface to 1” thick and cut into six 3” rounds.  Bake in preheated 425° oven for 10 minutes until golden brown.  Cool.  Slit open horizontally and place fruit on the bottom half, whipping cream, top with other piece of shortcake, more whipping cream, an orange slice and mint sprigs.  Dust with powdered sugar.  Serves 4-6.

Lavender Honey Whipped Cream:

• 2 cups very cold heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons honey
• 1 teaspoon lavender buds

 

Beat the cream on low for speed for 2 minutes, increase speed to medium, add sugar and vanilla, honey and lavender and beat until thickened, on high speed.  Should take about 2-3 more minutes.  Refrigerate until ready to serve.

 

Strawberry compote

• 1 pound fresh strawberries, hulled and halved
• 2 tablespoons powdered sugar
• 1 tablespoon Limoncello, Amaretto or Triple Sec

Mix all ingredients in a bowl; toss well.  Refrigerate until ready to serve.