Strawberry Shortcakes - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

2 teaspoons ground cinnamon
½ teaspoon orange zest
Topping:
2¼ cups unbleached, all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon orange zest
½ cup unsalted butter, cold and cut into small cubes
½ cup buttermilk
½ teaspoon pure vanilla extract
1 . Coat a 13 x 9-inch pan well with nonstick cooking spray .
2 . Prepare the filling by combining the cut fruit in a large mixing bowl
with the sugar, flour, cinnamon and zest . Mix together well and pour
into prepared pan .
3 . Place the oven rack in position 1 . Select Bake at 350°F for 35
minutes .
4 . Once preheated, place pan with filling into the oven .
5 . While the fruit is baking, prepare the topping . Place the flour, sugar,
baking powder, baking soda, salt, cinnamon and orange zest in
the bowl of a food processor fitted with the metal chopping blade .
Process dry ingredients together for about 10 seconds to sift .
6 . Add the cold, cubed butter to the dry ingredients and pulse together
until mixture resembles a coarse meal .
7 . Combine the buttermilk and vanilla extract . Add the buttermilk
mixture by pulsing until ingredients are just combined .
8 . Once the fruit has cooked, remove the pan from the oven . Scoop
the topping onto the fruit so that it is evenly spaced, leaving space
in between each scoop as the topping will expand quite a bit when
baked . It is not necessary for the fruit to be completely covered .
9 . Select Bake again and set to 325°F for 45 minutes .
10 . Cobbler is ready when the top is an even, deep golden and
completely baked through .
11 . Serve warm with fresh whipped cream or ice cream .
Nutritional Information per serving:
Calories 246 (19% from fat) • carb. 50g • pro. 2g • fat 5g • sat. fat 3g
chol. 13mg • sod. 227mg • calc. 30mg • fiber 3g

Strawberry Shortcakes

Capture early summer when strawberries are in season
with this classic dessert .
Makes 12 individual shortcakes
1 recipe Buttermilk Biscuits (see page 34)
1½ pounds strawberries, cut into quarters (for larger strawberries,
cut into 8 pieces)
3 tablespoons granulated sugar
Pinch salt
1½ cups heavy cream
¼ cup plus 2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract
1 . Slice biscuits in half lengthwise .
2 . Toss the strawberries with the granulated sugar and tiny pinch
of salt . Let sit in order for the strawberries to slightly macerate,
about 10 minutes .
3 . Right before serving, prepare whipped cream by whisking the heavy
cream in a large mixing bowl with a hand mixer . Start on a low speed
and gradually increase . Once cream slightly thickens, add the sugar
and vanilla extract Continue to whisk on high speed until cream
reaches firm peaks, about 2 to 21/2 minutes .
4 . To assemble shortcakes, top each biscuit bottom with a spoonful of
berries and then top each with 1/4 cup of whipped cream .
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