This dessert is a classic for a reason: Silky whipped cream enriches the subtly acidic strawberry's bright, bold flavour.
- Prep time 45 minutes
- Total time 1 hour & 30 minutes
- Portion size 10 servings
- Credits : Canadian Living Magazine
Ingredients
Roasted Strawberries:
Biscuits:
Chantilly Cream:
Optional:
Method
Roasted Strawberries: Preheat oven to 400°F. Line baking sheet with parchment paper. Add strawberries, sugar and vanilla; toss to coat. Roast until strawberries are tender but still hold their shape, 10 to 12 minutes. Gently scrape strawberries and any juices into bowl; let cool completely.
Biscuits: Meanwhile, line baking sheet with parchment paper. In large bowl, whisk together flour, granulated sugar, baking powder and salt. Using coarse side of box grater, grate in butter; toss to combine. In small bowl, whisk together milk, cream and egg yolk; drizzle all but 1 tbsp into flour mixture and stir with fork to form ragged dough.
Turn dough out onto lightly floured work surface. Gently knead just until dough comes together, 2 or 3 times. Gently press or roll out to scant 1-inch thickness. Using 2 1/2-inch round cutter, cut out 10 rounds, rerolling scraps as needed.
Arrange, 1 1/2 inches apart, on prepared pan. Brush with remaining 1 tbsp milk mixture; sprinkle with coarse sugar. Bake until puffed and golden, 18 to 20 minutes. Transfer to rack; let cool completely.
Chantilly Cream: Meanwhile, using paring knife, halve vanilla bean lengthwise; scrape out seeds. Discard pod or reserve for another use.
In large bowl, using hand mixer on medium-high speed, beat together vanilla seeds, cream and icing sugar until medium peaks form, about 3 minutes.
Assembly: Halve biscuits horizontally. Spoon Chantilly Cream onto bottom halves; using slotted spoon, top with Roasted Strawberries. Discard any juices or reserve for another use. Sprinkle with basil (if using); sandwich with top halves of biscuits. Dust with icing sugar (if using). Serve immediately.
Test Kitchen Tip: For the fluffiest biscuits, press the cutter straight down into the rolled-out dough; twisting the cutter will seal the edges, preventing the biscuits from rising evenly as they bake.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 242 mg
- Sugars 17 g
- Protein 5 g
- Calories 317
- Total fat 22 g
- Potassium 213 mg
- Cholesterol 87 mg
- Saturated fat 13 g
- Total carbohydrate 40 g
%RDI
- Iron 14
- Folate 40
- Calcium 8
- Vitamin A 24
- Vitamin C 86
