Strawberry Shortcake | Connecticut Public

Name: Strawberry Shortcake | Connecticut Public
Ingredients: 2-3/4 cups (344 grams) all-purpose flour; 1 tablespoon (12 grams) baking powder; 3/4 teaspoon (4 grams) kosher salt; 3/4 cup plus 2 tablespoons (196 grams) unsalted butter, (chilled and cut into small cubes, divided ); 3/4 cup (183 grams) cold buttermilk; 2 tablespoons (43 grams) honey; 1 pound (about 3 cups, 454 grams) strawberries, (hulled and quartered); 1/3 cup (66 grams) granulated sugar; 2 tablespoons (30 grams) fresh lemon juice, (from 1 small lemon); 2 tablespoons (12 grams) fresh orange zest, (from 2 medium oranges); 1 cup (235 grams) heavy cream; 1/4 cup (33 grams) confectioners’ sugar; 1 teaspoon (4 grams) pure vanilla extract; 1/2 teaspoon (3 grams) ground nutmeg, (plus more for garnish); 2 tablespoons (23 grams) fresh orange juice, (from 1/2 medium orange)

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The most important factor in making this cake is not to overmix the biscuit dough. For the lightest, fluffiest biscuits, mix the dough until it just comes together and then stop. There’s really not...

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Ingredients

2-3/4 cups (344 grams) all-purpose flour
1 tablespoon (12 grams) baking powder
3/4 teaspoon (4 grams) kosher salt
3/4 cup plus 2 tablespoons (196 grams) unsalted butter, (chilled and cut into small cubes, divided )
3/4 cup (183 grams) cold buttermilk
2 tablespoons (43 grams) honey
1 pound (about 3 cups, 454 grams) strawberries, (hulled and quartered)
1/3 cup (66 grams) granulated sugar
2 tablespoons (30 grams) fresh lemon juice, (from 1 small lemon)
2 tablespoons (12 grams) fresh orange zest, (from 2 medium oranges)
1 cup (235 grams) heavy cream
1/4 cup (33 grams) confectioners’ sugar
1 teaspoon (4 grams) pure vanilla extract
1/2 teaspoon (3 grams) ground nutmeg, (plus more for garnish)
2 tablespoons (23 grams) fresh orange juice, (from 1/2 medium orange)