Best Strawberry Shortcake With Fromage Blanc Whipped Cream Recipes

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
• Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
• Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
• Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
• When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

STRAWBERRY SHORTCAKE WITH FROMAGE BLANC WHIPPED CREAM

Steps:

• For the shortcake, sift the flour, 2 tablespoons plus 1 teaspoon of the sugar, the baking powder, and the salt into the bowl of a food processor. (Alternatively, you can make the dough using a pastry cutter.) Pulse to combine. Add the butter to the flour mixture and pulse just until the butter pieces become the size of peas. Combine 1 cup less 2 teaspoons of the cream, 1 teaspoon of the vanilla, and orange zest in a small bowl and add to the dough. Pulse until the dough is just combined, 6 to 8 pulses. Remove the dough from the food processor and knead gently once or twice to form a ball.
• On a parchment-lined baking sheet, pat the dough into a 6 × 9-inch rectangle, approximately 3/4 inch thick. Cover with plastic wrap and chill for 30 minutes.
• Preheat the oven to 425˚F.
• Remove the dough from the refrigerator and straighten the edges by pushing on them with the flat side of a large knife, such as a chef's knife. Cut the rectangle into 6 even squares (2 squares by 3 squares) and arrange the squares 2 inches apart on the baking sheet. Using a pastry brush, brush them with 2 teaspoons cream and sprinkle the tops with 1 teaspoon sugar. Bake for 20 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool at least 5 minutes on a wire rack.
• While the shortcakes bake, place the strawberries in a bowl and toss them with 1 tablespoon sugar. Cover and set aside.
• For the topping, whip the remaining cup of cream in a bowl until soft peaks form. Add 1 1/2 tablespoons sugar and 3/4 teaspoon vanilla and stir gently. In another bowl, vigorously stir the cheese to soften it. Fold the whipped cream into the cheese. Refrigerate the topping until ready to use, up to 2 hours before serving.
• When the shortcakes have cooled slightly, split them in half. Spoon about 1/2 cup strawberries over the bottom halves. Place a generous dollop of topping over the fruit and top with the other half of the shortcake. Finish with a small spoonful of topping and a couple of strawberry slices.