Ponchatoula Strawberry Shortcake

Name: Ponchatoula Strawberry Shortcake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6-8 serving(s)
Ingredients: 4 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 1/2 tablespoons baking powder; 1/4 cup granulated sugar; 1/2 lb butter, cold and cut into 1-inch cubes (2 sticks); 1 1/2-2 cups buttermilk; 1 teaspoon baking soda; 4 pints reddest strawberries (smaller berries are generally the sweetest); 3 cups granulated sugar (adjust for the sweetness of the berries and your taste); 1 1/2 cups heavy cream, very cold; 1/4 cup granulated sugar; powdered sugar, for dusting

Submitted by diner524

"I found this recipe after searching on the site for the Commander's Restaurant, New Orleans. CNN posted the recipe and here is the link: http://archives.cnn.com/2001/TRAVEL/DESTINATIONS/06/08/new.orleans.food/recipes/shortcake.html. Posting for ZWT, so untried by me yet, but will try very soon!!"

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Ready In:: 55mins
Ingredients:: 12
Serves:: 6-8

ingredients

Biscuits
4 cups all-purpose flour
¹⁄₂ teaspoon kosher salt
1 ¹⁄₂ tablespoons baking powder
¹⁄₄ cup granulated sugar
¹⁄₂ lb butter, cold and cut into 1-inch cubes (2 sticks)
1 ¹⁄₂ - 2 cups buttermilk
1 teaspoon baking soda
Strawberry Mix
4 pints reddest strawberries (smaller berries are generally the sweetest)
3 cups granulated sugar (adjust for the sweetness of the berries and your taste)
Topping
1 ¹⁄₂ cups heavy cream, very cold
¹⁄₄ cup granulated sugar
For serving
powdered sugar, for dusting

directions

PREHEAT the oven to 400 degrees Farenheit.
TO MAKE the biscuits, sift the flour, salt, baking powder, and sugar in a large bowl. Gently work in the butter with 2 knives or your hands, breaking it into pea-size pieces but taking care not to overwork the dough. Form a well in the center of the mixture, add 1 1/2 cups of the buttermilk mixed with the baking soda, and lightly fold the mixture so that it's just sticky and the dry ingredients just moistened. If needed, add the additional buttermilk. The idea is to create layers so the butter will steam and serve as a leavening agent to help the biscuits rise. The less you handle the dough, the flakier the biscuits will be.
ON A WORK SURFACE lightly dusted with flour, flatten the dough to 1 1/2-inch thickness. Using a flour-dusted cutter 2 1/2 inches in diameter, cut the dough into 6 or 8 biscuits. Set the biscuits touching each other in an ungreased pie tin so that they stay moist while they bake. Bake biscuits for 20 to 25 minutes. Do not overbake; remember that the final 10 percent of the cooking will happen after they are removed from the oven.
WASH and hull the strawberries, and cut them in half; if they are large, cut them in quarters. One hour before serving, combine the berries and the sugar. The berries will secrete a juice mixture that should not be gritty from the sugar. The sugar mixture should be of a syruplike consistency.
TO PREPARE the topping, put the chilled heavy cream in a chilled bowl and whip with a whisk or an electric mixer. When the cream starts to thicken, add the sugar and whip to the desired consistency. Do not overwhip.
THE BISCUITS should be served warm (prepare and chill the dough the day before, if you wish, and bake before serving) but not so warm that they cause the whipped cream to melt.
TO ASSEMBLE, split the biscuits horizontally, and dust the top halves with powdered sugar. Place the bottom half of each biscuit on a dessert plate and top each with a portion of the strawberry mixture and some of the syrup. Top with a dollop of the whipped cream, and top each with a sugared biscuit top.

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RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. 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