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Creole
Cream Cheese Strawberry Shortcake
PREP TIME: 1 Hour
SERVES: 10
 COMMENT:
Strawberry season is upon us, and soon you
will not be able to go down the road without seeing a truck full
of strawberries for sale. We have used that to our advantage in
creating one of the most famous strawberry dishes around.
INGREDIENTS FOR STRAWBERRIES:
- 1 quart strawberries, hulled and quartered lengthwise
- ½ cup sugar, or to taste
- 1 ounce strawberry wine
INGREDIENTS FOR CREOLE CREAM CHEESE WHIPPED CREAM:
- 1 (11.5-ounce) package Chef John Folse's Bittersweet Plantation
Dairy Creole Cream Cheese
- 2 cups heavy whipping cream
- ½ tsp ground nutmeg
- ½ tsp ground cinnamon
- ¾ cup sugar
INGREDIENTS FOR CREAM BISCUITS:
- 2 cups all-purpose flour
- 1 tbsp double acting baking powder
- 3 tbsps sugar, or to taste
- ½ tsp salt
- 1½ cups heavy whipping cream
- whole milk, for brushing tops of biscuits
METHOD:
Preheat oven to 425°F. In a medium mixing bowl, combine the
strawberries, sugar and wine. Mash with a potato masher or fork
just until the strawberries release their juices. Be careful not
to mash them to a pulp.
In the bowl of a mixer, combine Creole cream cheese, whipping cream,
nutmeg and cinnamon. Whip on medium-high speed. When mixture starts
to thicken slightly, add sugar slowly and beat until very soft peaks
form. Do not overwhip. You do not want a stiff whipped cream. Set
aside.
In a large mixing bowl, sift together flour, baking powder, sugar
and salt. Slowly add cream and stir mixture until it forms a dough.
Gather dough into a ball and turn onto a lightly floured surface.
Roll or pat out dough into a ½-inch thickness. Cut out as
many rounds as possible with a 2½-inch cutter* and transfer
them to an ungreased baking sheet. Gather the scraps, re-roll the
dough and cut out more rounds until you have used all of the dough.
Brush the tops of the biscuits lightly with milk and bake for 15
minutes or until they are golden brown. Transfer biscuits to a rack
and cool for 5 minutes.
Split the biscuits horizontally with a fork, arrange the bottom
halves on plates, and spoon the strawberry mixture over them. Top
the strawberry mixture with whipped cream and arrange the biscuits
tops on the cream. Serve the remaining cream separately.
*Note: You can also use a 4-inch or a 1-inch cutter, but the serving
size will change accordingly.
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