I have that jittery anxious feeling in my stomach today. I used to get it the night before summer camp or exciting school field trips. I have it today because I’m starting my last 1o weeks of classes in a few hours.
I think this quarter is going to be the quarter when I learn the most. I’m taking three classes: Advanced Patisserie and Display Cakes; Chocolates, Confections and Showpieces; and Food Styling. Although I’m going to miss the bag of bread I used to bring home every week, I’m looking forward to using more of my creativity and artistic skills to make beautiful, delicious things.
Ok, I’m writing too much! I have to pack up my knife kit and get on the Metro. But before I do, let me say something about these shortcakes. They are so, so good. The biscuits are made with heavy cream so they’re soft and rich. The buckwheat gives them a nutty, earthy flavor that the sweet, juicy strawberries balance perfectly. And don’t you dare skip the whipped cream.
Buckwheat Strawberry Shortcakes
1 cup, plus 2 Tablespoons all-purpose flour
1/4 cup, plus 2 Tablespoons buckwheat flour
1/4 cup sugar, plus more for sprinkling
1 3/4 teaspoons baking powder
3/8 teaspoon salt
1 cup heavy cream, plus more for brushing
2-3 pints strawberries, washed, dried, hulled, and sliced
Sugar to taste
1 1/4 cup heavy cream (although since I didn’t eat the whole batch at once, I just whipped cream as I needed it)
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, whisk the flours, sugar, baking powder, and salt. Make a well in the center and pour cream into it. Use a rubber spatula to push the dry ingredients into the cream, with a folding motion, just until the dry ingredients are moistened. The dough will look shaggy.
- Gather the dough into a ball and turn out onto a floured surface. Knead once or twice just until loose pieces of dough come together. Pat dough into a 6×6 inch square. Trim edges with a sharp knife and a firm downward motion (this helps the biscuits rise more). Cut into 9 smaller squares.
- Place them 1 inch apart on baking sheet and brush with cream and sprinkle with sugar.
- Bake biscuits until they are golden brown, 12-15 minutes. Remove from sheet and cool on wire rack.
- While biscuits are baking, whip cream in a chilled bowl (sweeten slightly if desired with granulated or powdered sugar) and reserve in refrigerator. If it separates a little, just whisk gently before serving.
- Sweeten sliced berries if desired.
- To assemble, slice each shortcake in half and place bottom half on a plate. Spoon a generous amount of berries making sure everyone gets some juice. Plop some whipped cream on top of berries and place top half of biscuit on the cream. This dessert is so beautiful and fresh tasting! You will love it.