Dreaming of Spring.

Do you remember what it feels like to see leaves on trees, feel the green grass under your feet, the birds churping at your window, hear the children playing outside, the warm sun on your skin and the big blue sky over your head...and let's not forget berry picking at the local farm!!! Aaahhh SPRING I miss you so...

Lately in my kitchen chocolate cakes and stews are in fashion, with the winter and all those snow storms I can not think of anything else that makes me feel warm and cosy. But today was different, today I felt like I wanted Spring into my house, so I started thinking green, flowers, light and...strawberry shortcake, Mmmmm, nothing says spring like a strawberry shortcake in the middle of winter, and since we have them (the strawberries I mean) all year long it was a matter of minutes, or rather an hour for me to go the the store and get everything I needed to bake those wonderful little delights!!! The recipe s simple, it's like making scones (which I made just after the shortcakes) I have one that I've used all summer last year. The recipe is from a deconstructed strawberry shortcake, from Ina Garten, but I constructed them back!!!

FOR THE SHORTCAKE :

2 cups all-purpose flour

2 tablespoons sugar, plus extra for sprinkling

1 tablespoon baking powder

1 teaspoon kosher salt

12 tablespoons (1½ sticks) cold unsalted butter, diced

2 extra-large eggs, lightly beaten

1/2 cup cold heavy cream

1 egg beaten with 2 tablespoons water or milk, for egg wash

1. Preheat the oven to 400 degrees.
2. Sift the flour, two tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter on low speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer still on low, add to the flour and butter mixture. Mix until just blended.

3. Dump the dough onto a well-floured surface. Flour a rolling pin and roll the dough ½-inch thick. You should see lumps of butter in the dough. Cut 16 biscuits with a two-inch plain round cutter and place on a baking sheet lined with parchment paper.

4. Brush the tops with the egg wash. Sprinkle with sugar and bake for 15 to 20 minutes, until the tops are lightly browned and the insides are fully baked. Cool.

For the strawberries : cut them and toss with sugar and a little bit of orange juice and put them in the fridge until your ready to put the cakes together.



Whip up some heavy cream with powdered sugar, and you're ready to put those babies together!!!



Bon Appetit.