Strawberry Shortcakes with White Chocolate Mousse

  1. Preheat oven to 425F.
  2. Line baking sheet with parchment paper.
  3. Blend flour, 3 tablespoons sugar, baking powder, baking soda and salt in processor.
  4. Add butter and process using on/off turns until mixture resembles coarse meal.
  5. Add 1/2 cup buttermilk and process just until moist clumps form.
  6. Blend in chopped chocolate using on/off turns.
  7. Turn dough out onto lightly floured work surface.
  8. Dust lightly with flour.
  9. Gently press dough to 1/2-inch thickness.
  10. Using 3 1/4-inch cutter, cut out shortcakes.
  11. Gather dough scraps and press to 1/2-inch thickness; cut out additional shortcakes for a total of 6.
  12. Transfer shortcakes to prepared baking sheet.
  13. Brush shortcakes with remaining 1 tablespoon buttermilk.
  14. Sprinkle with 1 teaspoon sugar.
  15. Bake shortcakes until golden and tester inserted into center comes out clean, about 15 minutes.
  16. Transfer to rack and cool.
  17. (Can be prepared 8 hours ahead.
  18. Let stand at room temperature.)
  19. Toss strawberries, sugar and liqueur in large bowl.
  20. Let stand at room temperature until juices form, tossing occasionally, about 1 hour.
  21. Cut shortcakes horizontally in half.
  22. Place 1 shortcake bottom on each of 6 plates.
  23. Spoon 1/3 cup White Chocolate Mousse over each.
  24. Spoon some of strawberry topping over each.
  25. Cover each with shortcake top.
  26. Top each with spoonful of mousse, then more strawberry topping and serve.

flour, sugar, baking powder, baking soda, salt, butter, buttermilk, bittersweet, baskets strawberries, sugar, grand marnier, white chocolate

Taken from www.epicurious.com/recipes/food/views/strawberry-shortcakes-with-white-chocolate-mousse-103286 (may not work)

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