Strawberry Shortcake
Ronnie's Notes
A favorite! The cakes are really biscuits, with a little extra sugar. Their buttery, moist interior soaks up the sweet juice of the sugared berries.
Tips: What is it? When you macerate fruits, you place them in a flavored liquid, so they can absorb flavor and soften in texture. Here, the dissolving sugar and natural fluids in the fruit combine to create their own juices.
Difficulty: Intermediate
Instructions
Preheat the oven to 400°F.
Prepare the biscuits as instructed in the recipe in Section 8, but add 2 TB.
sugar to the dry ingredients and 3 TB.
extra buttermilk to the liquids.
Bake the biscuits and let them cool.
Split the biscuits in half crosswise.
Slice the berries.
Add all but 1 tsp.
of sugar and let the fruit macerate for at least .
Whip the cream with the remaining tsp.
of sugar until it has thickened but is still pourable (the thickness of applesauce).