Whipped Cream - T-Fal Kaleo StoreAway Manual De Instrucciones

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Strawberry Shortcake
Makes 6 to 8 servings
3 pints ripe strawberries, rinsed, hulled, and sliced
2 1/4 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
8 tablespoons chilled butter, cut into small pieces
3/4 cup + 2 tablespoons buttermilk
Whipped Cream, recipe follows
Toss berries with sugar to taste. Leave at room temperature for an hour, or until a syrup forms.
Preheat oven 400 degrees F.
Insert the chopping blade. Combine flour, sugar, baking powder, baking soda, and salt in the food pro-
cessor bowl. Add butter and process until crumbly. Gradually add the buttermilk through the hole in
the food pusher and process until the dough begins to form into a ball. Do not overwork the dough.
Remove the dough from the food processor and pat into a rectangle 3/4 inch thick. Cut into 6 to 8
circles with a biscuit cutter or a glass. Bake on a baking sheet for 12 to 15 minutes, or until golden
brown.
Split hot biscuits in half. Place bottom half on a plate and spoon some strawberries and syrup on top.
Add a large dollop of whipped cream and cover with top half of biscuit. Serve immediately.

Whipped Cream

2 cups chilled heavy cream.
Insert the whipping attachment. Pour cream into food process bowl. Process until cream is stiff, about
10 to 30 seconds. Do not over process the cream or it will turn to butter. Before serving sweeten with
sugar and vanilla extract if desired.
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