Strawberry Shortcakes with Honeysuckle Cream
1 (16-ounce) container fresh strawberries, hulled and sliced
3 tablespoons sugar
2 tablespoons fresh lemon juice
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon sugar
1 stick cold unsalted butter, sliced
¾ cup plus 1 tablespoon buttermilk
1 tablespoon coarse or sparkling sugar
1½ cups Honeysuckle whipped cream
In a small bowl, combine strawberries, sugar, and lemon juice. Cover and refrigerate for 30 minutes. In bowl of a food processor and using a blade attachment, mix together 2 cups flour, baking powder, salt, and sugar. Add butter, one piece at a time using pulse button. Pulse mixture just until pea-sized pieces are formed. Refrigerate flour and butter mixture until well chilled, about 30 minutes. Slowly add ¾ cup buttermilk into chilled flour mixture until a soft dough begins to come together. Be careful not to over mix or shortcakes will be tough. Preheat oven to 425 degrees. Pour dough out onto a lightly floured board and pat into a 1-inch-thick circle. Using a 1½-inch biscuit cutter, cut as many rounds out as you can. Gently pull the dough scraps together and continue cutting more circles. Place shortcakes onto an ungreased baking sheet and brush shortcakes with remaining buttermilk. Sprinkle each cake with sparkling sugar and bake for 15 minutes or until shortcakes are golden brown. Remove from oven and let cool.
When ready to serve, split each shortcake in half. Spoon ¼-cup macerated strawberries on bottom half and top with 2 to 3 tablespoons honeysuckle cream. Place top on cream and top with additional whipped cream if desired.
Yield: 8 shortcakes