Ledson Winery & Vineyards

Strawberry Shortcakes with Fresh Whipped Cream
paired with our Monterey County Orange Muscat

Ingredients
Shortcake Dough:
1¾ cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoon sugar
½ teaspoon salt
5 tablespoons unsalted butter, cold
¾ cup half-and-half
3 tablespoons unsalted butter, melted

Filling:
2 pints strawberries, lightly rinsed, hulled, and quartered
¼ cup plus 2 teaspoons sugar
1 cup heavy or whipping cream
¼ teaspoon vanilla extract

Directions
Shortcake Dough:
Preheat the oven to 450F. In a large bowl, toss together the flour, baking powder, sugar, and salt. Cut the butter into small pieces, and cut it into the flour using two knives, a pastry blender or your fingertips until the mixture resembles coarse crumbs. Add the half-and-half, and stir gently until the mixture forms a mass. Gather it into a ball. Transfer the dough to a lightly floured surface. Knead it for about 30 seconds. Divide the dough in half and flatten it in two 8" cake pans. Brush the tops of the biscuits with melted butter and sprinkle with additional sugar. Bake until puffed and golden, 14 minutes. Transfer the biscuits to a wire rack and allow them to cool.

Filling:
Toss the strawberries in a bowl with the 1/4 cup sugar. Let them stand at room temperature for 2 hours, stirring occasionally. Combine the cream with the vanilla and the remaining 2 teaspoons sugar, and whip until thick but soft. Cover the bowl loosely and refrigerate.

Just before the serving, quarter the biscuits and brush the bottoms with melted butter. Spoon strawberries with their juice and whipped cream on each biscuit. Serve immediately.

Serves 8