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Featured recipe .:. Strawberry Shortcakes
(Yields 8 servings)

Dufflet's Strawberry Shortcakes  
Dufflet is Billy's favourite pastry chef


2 cups unbleached all purpose flour
¼ cup granulated sugar
2 ½ tsp baking powder
¼ tsp salt
¼ lb or 1 stick unsalted butter, chilled
1 cup 35% whipping cream
1 large egg

Preheat oven to 425 degrees F. Line baking sheet with parchment paper. Place flour, sugar, baking powder and salt in food processor fitted with cutting blade. Pulse on and off to blend.

Cut butter into ½” cubes, add to processor. Pulse on and off until butter resembles peas. Add the cream, pulse on and off until moist clumps form.

Transfer to lightly floured work surface. Gather dough into ball, then flatten into 8x4” rectangles, about 1¼” thick. Cut in half lengthwise, then crosswise into 4 equal strips, forming 8 square biscuits.

Transfer to baking sheet, chill for 20 minutes. Brush tops with beaten egg, sprinkle with 1 tblsp granulated suagr. Bake until golden brown, about 15 minutes. Transfer to rack and cool.

Strawberry Filling

1 ¼ cup 35% whipping cream
¼ cup sour cream
3 tblsp icing sugar
1 tsp pure vanilla extract
2 lbs fresh strawberries
8 whole strawberries
⅓ cup granulated sugar
Icing sugar for dusting

Slice strawberries in quarters. Toss with granulated sugar and let stand 5 minutes. Gently press to help release juices. Let stand for about an hour at room temperature.

Place whipping cream, sour cream, icing sugar and vanilla in mixing bowl. Whip at medium speed until soft peaks.

Slice biscuits in half, place on serving plate. Spoon strawberries over biscuit, then top with a spoonful of cream. Place top half of biscuit on top of cream, add another dollop of cream on top.

Drizzle remaining syrup around the assembled shortcake. Decorate with a whole strawberry, dust with icing sugar. Serve immediately.