Almond Strawberry Shortcakes
Add flour to a food processor.
1
Add the baking powder.
2
Add the salt and pulse 3 times.
3
Add cold cubes of butter and pulse 5-7 times.
4
Add sugar and pulse 3 times. Stream in milk while pulsing. Add almond emulsion and pulse 2 times.
5
Flour a work surface. Fold dough on the work surface and form a 2 inch thick rectangle.
6
Slice the dough into 8 equal squares and place on a parchment lined baking sheet.
7
Brush the tops with cream or milk and sprinkle with raw sugar. Bake at 450 for 12 minutes.
8
Quarter the strawberries.
9
Add to a mixing bowl along with granulated sugar. Let sit for 20 minutes.
10
To make the whipped cream use a cold metal bowl and cover with a towel. Blend on high speed.
11
When you have soft peeks add powdered sugar and vanilla bean paste. Mix until cream is thick.
12
Assemble the shortcakes by cutting the biscuits in half. Add strawberries and top with cream.
13
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