Pecan Swirl Strawberry Shortcakes
- 140g plain flour (1 cup)
- 115g cornmeal (2/3 cup)
- 1 1/2 TBS granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 240ml double cream (1 cup heavy cream)
- 90g raw shelled and toasted pecan nuts (90g)
- 1 1/2 TBS granulated sugar
- 2 TBS butter, at room temperature
- 50g granulated sugar
- 2 pounds strawberries, washed, hulled and sliced
- 300ml double cream (1 1/4 cups)
- 2 TBS icing sugar
- icing sugar to dust
- First make the biscuits. Preheat the oven to 190*C/376*F/ gas mark 5. Line a large baking tray with baking parchment. Set aside.
- Measure the flour, corn meal, sugar. baking powder, and salt and give it a good whisk to combine. Add the cream and stir it togehr with a spatula until you get a soft dough. Set aside.
- To make the filling, put the nuts into a small food processor with the sugar and pulse until finely ground combindwith some larger pieces. Add the butter and pulse again to combine.
- Pat the dough out on a lightly floured surface to a 12 by 9 -inch rectangle with the long edge facing you. Spread the pecan filling over this to within 1 inch of the top edge, spreading it out evenly. Roll up tightly from the long edge like a jelly roll. Cut the roll into 8 equal slices. Place, evenly spaced and leaving plenty of room around them for expanding, on the prepared baking sheet. Press lightly to flatten just a tiny bit.
- Bake in the preheated oven for 20 to 25 minutes until golden brown. Scoop off onto a wire rack and allow to cool completely before proceeding.
- Mix your berries with the granulated sugar and let sit for about 10 minutes to macerate.
- Whip the cream together with the icing sugar until it forms soft peaks.
- To serve, carefully slice the biscuits in half through the centre. Place the bottoms onto serving plates. Top with a portion of berries, a dollop of whipped cream and the biscuit tops. Dust lightly with icing sugar and serve immediately.
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The English Kitchen
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Source: https://theenglishkitchen.blogspot.com/2020/06/pecan-swirl-strawberry-shortcakes.html
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