Strawberry Shortcakes with White Chocolate Whipped Cream (Adapted from a combination of Bon Appetit and Martha Stewart recipes)
Makes 8 biscuits.
4 cups flour
2 tablespoons baking powder
1 T sugar
1 teaspoon salt
2 sticks, cold butter, cut into small pieces
2 cups heavy cream
Preheat oven to 400 degrees. In a large bowl, whisk together 2 cups flour, baking powder, sugar, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Add remaining 2 cups flour, and toss to combine.
Add heavy cream; fold in with spatula until dough just comes together. The dough will be slightly sticky.
Turn out dough onto a lightly floured work surface. Pat dough into a round about 1 inch thick. Do not overwork the dough. Use a floured 3-inch round biscuit cutter to cut out biscuits as close together as possible.
Place biscuits on an unlined baking sheet about 1 1/2 inches apart. If desired, brush tops of biscuits with cream and sprinkle with sugar. Bake, rotating sheet halfway through, until biscuits are golden, about 20 minutes. Transfer biscuits to a wire rack to cool.
2 pints of strawberries, hulled, then sliced or quartered
¼ cup sugar
1 tablespoon Grand Marnier
White Chocolate Whipped Cream
8 ounces white chocolate, chopped
1 2/3 cups chilled whipping cream
Put chocolate and 2/3 cup cream into microwave safe bowl. Microwave at 15-30 second intervals, stirring in between, till chocolate is melted and mixture is smooth (this should only take about a minute). Let stand until cool and just beginning to thicken, stirring occasionally, about 30 minutes. Beat remaining 1 cup cream (or less if you want a thicker topping) in medium bowl until stiff peaks form. Fold into cool chocolate mixture in 2 additions. Cover; chill mousse at least 2 hours.
To serve: cut or use fork to separate biscuits in half horizontally. Spoon chocolate topping over bottom half of biscuit and top with berries. Put top half of shortcake over cream and berries and repeat toppings.