4 Seasonal Hamptons Recipes To Put A Spring In Your Step

WHAT YOU'LL NEED
1⅔ cups all-purpose flour, additional flour to dust the loaf pan
⅓ cup plus 3 tablespoons sugar
1 tablespoon baking powder
⅛ teaspoon kosher salt
6 tablespoons very cold, unsalted butter, cut into
6 pieces, plus additional for buttering the biscuits
1 hard-boiled egg yolk (optional)
⅔ cup cold heavy whipping cream or whole buttermilk
2 teaspoons fine cornmeal (optional)
1 quart fresh strawberries, hulled and sliced, reserving 8 whole berries for garnish
1 tablespoon white wine vinegar
1 cup heavy whipping cream, well chilled
Fresh mint for garnish

[Serves 4 to 8]

Dust the bottom of a loaf pan with flour.

To make the shortcake biscuits, place the flour, 3 tablespoons of the sugar, baking powder, and salt in the work bowl of a food processor. (Cover any openings so that you don’t get dusted with ingredients.) Pulse to combine. Running the processor on low, add the butter a piece at a time and mix until the dough resembles coarse crumbs. Mix in the hard-boiled egg yolk, if using. Continue to mix on low while slowly pouring in the cream, mixing just until the dough comes together. Turn the dough into the loaf pan and gently pat it flat. Cover and refrigerate the dough for 1 hour.

Line a baking sheet with parchment paper and sprinkle it generously with the cornmeal, if using. Preheat the oven to 375°F.

Run a knife around the edge of the dough. Invert the loaf pan onto the prepared baking sheet to release the dough. Cut the dough into four to eight biscuits. If biscuits break apart at all, just recombine them with your hands. Position the biscuits at least 1 inch apart on the prepared baking sheet. Bake 20 to 25 minutes, until the biscuits are golden brown. Transfer them to a wire rack to cool.

To prepare the fruit, in a medium mixing bowl, add the sliced strawberries and gently stir in the remaining 1⁄3 cup sugar and the vinegar into the sliced berries. Cover and allow the fruit to macerate at room temperature for about 30 minutes.

To prepare the topping, whip the cream in a stand mixer just until it forms stiff peaks.

To serve, slice the biscuits in half horizontally and butter the cut sides of the biscuits. Drain the berries, reserving their syrup. Cover a biscuit half with berries, layer on the other biscuit half, cover that with berries and top with a dollop of whipped cream. Drizzle with the leftover syrup and garnish with mint and reserved berries. Serve immediately.

STACY’S PAIRING: Serving this dish for breakfast with tea is a family favorite at my house. When they hear the stand mixer whipping the cream, everyone is suddenly wide awake and ready to face the day.