Serves: 6
Total Calories: 677

2 cups all-purpose flour
2 tablespoons plus 1 teaspoon granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/2 cup cold unsalted butter (1 stick), cut into small pieces
1 egg
1/4 cup buttermilk
1/4 cup heavy cream
4 pints fresh strawberries, hulled
4 tablespoons sifted confectioners' sugar, plus more for dusting
2 cups heavy cream
3 tablespoons Cointreau or other orange liqueur

Preheat the oven to 400°F. Adjust an oven rack in the lower third of the oven. Grease a baking sheet.

In a food processor, combine the flour, sugar, baking powder, and salt. Pulse for a few seconds to mix the ingredients. Add the butter and pulse until the mixture resembles coarse crumbs, 5 to 10 seconds but no longer. In a small bowl, combine the egg, buttermilk, and cream. Whisk to blend and add to the food processor. Pulse for 5 to 10 times, or until the pastry just begins to hold together. Be careful not to overblend at this point.

Place the dough on a floured work surface and knead it 5 to 6 times, just until the dough comes together completely. Roll into a round about 1 inch thick. Cut the dough into 6 equal triangles.

Place the triangles of dough on the prepared pan and place in the oven on the bottom rack. Bake for 15 to 17 minutes, or until slightly browned and firm to the touch. Transfer to a wire rack to cool.

In a large bowl, crush 1 pint of the strawberries with a fork to make a sauce. Cut the remaining strawberries into slices and add to the bowl. Add 2 tablespoons of the confectioners' sugar, stir, and set aside.

Using an electric mixer, whip the cream with the remaining 2 tablespoons confectioners' sugar and the Cointreau until soft peaks form. Be careful not to overwhip. Cover and refrigerate until ready to serve. Whisk a few times before using.

Using a serrated knife, cut each shortcake in half crosswise. Place bottom half on plate, spoon on strawberries, top with whipped cream and then cover with biscuit top. You might want to drizzle a small amount of strawberry juice over the top of the biscuit just for contrast, then sprinkle on remaining confectioners' sugar and serve.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 6
Total Calories: 677
Calories from Fat: 439

More Recipes from the Dinner Parties Cookbook:
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Boiled New Potatoes Tossed In Parsley And Butter
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Grilled Lamb Chops With Roasted Grape, Olive, And Walnut Relish
Key Lime Pie
Manchego Cheese, Dates, And Pistachios
Provençal Beef Stew
Raspberry Tart
Roasted Grape, Olive, And Walnut Relish
Roasted Sweet-and-Sour Orange Chicken
Sicilian Sardine Pasta
Smoked Trout Canapés With Sour Cream And Chives
Strawberry Shortcakes