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Frozen Strawberry Shortcake

Ralph Anderson
Yield Makes 8 servings

Ingredients

  • Bay Anglais
  • 3 cups sliced strawberries
  • 1 cup sugar
  • 3 cups all-purpose flour
  • 2 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated orange rind
  • 1/2 cup cold butter, cut into pieces
  • 1 1/2 cups plus 1 tablespoon heavy whipping cream
  • 1 1/2 tablespoons butter, melted
  • 1 cup chopped strawberries
  • 1 tablespoon chopped fresh mint
  • Powdered sugar
  • Garnish: fresh mint

How to Make It

  1. Prepare Bay Anglais. Cover and chill until ready to serve.

  2. Process sliced strawberries and sugar in a blender or food processor until pureed; pour strawberry mixture through a wire-mesh strainer into a bowl, discarding seeds. Stir 1 cup chilled Bay Anglais into strained strawberry mixture. Pour into a 13- x 9-inch pan; cover and freeze 2 hours or until firm.

  3. Combine flour and next 4 ingredients in a bowl. Cut butter into flour mixture with a pastry blender until crumbly; add whipping cream, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll dough to a 1-inch thickness; cut into eight 2-inch rounds, and place on a baking sheet. Brush tops of dough with melted butter.

  4. Bake at 425º for 12 to 13 minutes or until golden. Let cool on a wire rack.

  5. Combine chopped strawberries and mint; set aside.

  6. To serve, pour about 1/3 cup Bay Anglais onto each plate. Slice biscuits in half, and place bottom half on plate. Top with about 2 tablespoons chopped strawberries. Spoon about 1/2 cup frozen strawberry mixture over berries, and top with remaining biscuit half. Sprinkle with powdered sugar. Garnish, if desired.