Thursday, June 14, 2012
Boozy Strawberry Shortcake for Two
For the strawberries
5-6 strawberries, hulled and sliced
1 Tbsp sugar
2 Tbsp cointreau
In a small bowl combine all ingredients. Let sit for at least 30 minutes.
For the whipped cream
1/2 cup heavy cream
2 Tbsp liquid from strawberries
Combine ingredients in a small bowl. With a hand mixer on medium speed, mix until cream holds stiff peaks, 2-3 min.
For the biscuit cookies
1/2 cup flour
3/4 tsp baking powder
1/4 tsp salt
2 Tbsp sugar
3 Tbsp butter, chilled and cut into 6 pieces
1/4 cup heavy cream
Preheat oven to 350 degrees F.
Combine flour, baking powder, salt, and sugar in a bowl. Add butter and, using your fingers, mix until just incorporated and mixture looks like wet sand. With a fork stir in heavy cream until combined.
Let the dough sit for five minutes and then, on a floured surface, knead the dough until it hold together.
Divide the dough evenly in two, shape into circles, and pat them down until they are about 1/2-inch thick.
Bake for 15 to 20 minutes or until risen and golden in color. Remove from oven and allow to cool to room temperature.
Lay one cookie on a plate. Layer with 2-3 Tbsp whipped cream, half of the berries, and 2-3 Tbsp whipped cream. Place the second cookie on top and garnish top with more whipped cream and the rest of the strawberries.