Strawberry Shortcake
(Odawa Casino)


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Ingredients

For Strawberries
4 pints Strawberries (hulled and halved)
1 tbs Grand Marnier
1 tbs Sugar
For Coconut Chantilly
2 cups Heavy cream (cold)
1 tbs Sugar
1 tbs Parrot Bay Rum
For Buscuits
1 lb 6oz AP flour
1 tsp Salt
3 tbs Baking powder
2 ounces Poppy seeds
4 ounces Cold unsalted butter (small dice)
3 1/4 cups Heavy cream
Zest of 1 orange

Instructions

For strawberries
Place all ingredients in a bowl and mix to incorporate wrap and let sit for 30 minutes.

Coconut chantilly
Place the cream and sugar in a mixing bowl and whip the cream to stiff peaks stir in the coconut flavored rum refrigerate till ready to use.

For biscuits
In an electric mixing bowl add the Flour, Salt, Poppy Seeds and Baking Powder. With the paddle attachment mix on low speed until incorporated, add the cold diced butter and mixed again till the pieces resemble peas. In small bowl mix the orange zest and heavy cream together and add to the flour and butter mixture mix only till incorporated. Turn the dough out on to a floured table a finish mixing by hand DO NOT OVER MIX. Roll the dough out to a 12 inch square, ¾ inch thick. Using a 3 ¼ inch biscuit cutter cut out the biscuits place on a cookie sheet and brush with egg wash and sprinkle with sugar. Bake in a 400 degree oven for about 15 minutes set aside to cool. Yields 12ea biscuits

For presentation
Cut Biscuit in half horizontally and fill with the Coconut Cream & Strawberries.
 
 
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