Roasted Strawberries with Plugra Butter Biscuits and Chantilly Cream

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Aug 26, 2015

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Roasted Strawberries with Plugra Butter Biscuits and Chantilly Cream

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Roasted Strawberries with Plugra Butter Biscuits and Chantilly Cream
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Yield Servings
Author Chef Craig Deihl
Prep time
Cooking time
Total time

Description

Roasted Strawberries with Plugra Butter Biscuits and Chantilly Cream - our own version of strawberry shortcake.

Ingredients

  • Roasted Strawberries
  • 2 pounds strawberries (about 40 strawberries)
  • 1 cup honey
  • 2 lemons, zested
  • 4 small lemons, juiced
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon salt
  • Chantilly Cream
  • 2 cups heavy cream
  • 2 tablespoons granulated white sugar
  • 1 teaspoon vanilla extract
  • Butter Biscuits
  • 2 3/4 cups all purpose flour
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon fine sea salt
  • 1 tablespoon granulated white sugar
  • 6 ounces butter, unsalted, cold
  • 3/4 cup buttermilk
  • 1 small egg, beaten
  • White sanding sugar

Instructions

Roasted Strawberries
  1. Pre-heat oven to 200°F.
  2. Wash and cut green ends from strawberries. Place whole strawberries, cut end down, on a wire rack and roast uncovered for 25 minutes.
  3. Place ⅓ of the roasted strawberries in a small bowl and lightly crush with a fork. Reserve whole and crushed strawberries at room temperature.
  4. While strawberries are roasting; combine honey, lemon zest, lemon juice, thyme and salt in a non-reactive sauce pan.
  5. Bring honey mixture to a boil over high heat. Remove from heat and let mixture cool to room temperature.
Chantilly Cream
  1. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture.
  2. Cover and chill.
Plugrá Butter Biscuits
  1. Preheat oven to 425°F.
  2. In a large mixing bowl combine flour, baking powder, salt, and sugar and whisk to blend. Add Plugrá Butter; using your fingertips, a pastry cutter, or two butter knifes, cut the butter into the flour. There should be pea-sized lumps of butter scattered evenly throughout the flour.
  3. Combine the buttermilk and egg in a bowl and whisk to blend. Add to the flour mixture and blend just until it holds together.
  4. Turn dough onto a floured surface and gently fold the dough over on itself two or three times until it becomes smooth and firm. Dust the dough lightly with flour and roll out to a thickness of 1 inch.
  5. Cut the biscuits using a 3-inch biscuit cutter and place 2 inches apart on a baking sheet. Mix the leftover dough into a ball and roll out again and cut remaining biscuits.
  6. Brush the tops of biscuits lightly with honey mixture (reserve remaining honey mixture for strawberries) and sprinkle lightly with sanding sugar.
  7. Bake for 15 minutes, or until biscuits have risen and tops are golden brown.
To serve
  1. Arrange crushed strawberries evenly in center of 8 dessert plates; top with bottom halves of biscuits.
  2. Arrange whole roasted strawberries upright on biscuits; drizzle with honey mixture.
  3. Top with dollops of Chantilly Cream and close with top halves of biscuits.
  4. Drizzle additional honey mixture on plates, if desired.