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Seasonal Recipe

Recipe for individual strawberry shortcakes

Karoline Boehm Goodnick for the Boston Globe

Serves 6

Macerate berries with Grand Marnier and orange rind for a sophisticated version of this classic. Load up individual shortcake rounds and be generous with whipped cream. Choose smaller berries when possible, and cut large berries into halves or quarters.


2cups flour
3tablespoons sugar
1tablespoon baking powder
½teaspoon salt
6tablespoons cold unsalted butter, cut up
cup cold milk
2tablespoons cream
Extra flour (for sprinkling)
Extra sugar (for sprinkling)

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1. Set the oven at 450 degrees. Line a rimmed baking sheet with parchment paper. Have on hand a 3-inch round

2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using 2 blunt knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. With a rubber spatula, stir in the milk. Using your hands, knead the dough several times in the bowl until it comes together.

3. Transfer the dough to a lightly floured surface. Roll out to ¾-inch thick. Using the cutter, stamp out rounds. Gently press the scraps together, reroll, and cut more rounds. You should make 6 rounds.Transfer to the baking sheet. Brush the tops with cream and sprinkle lightly with sugar.

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4. Bake the biscuits for 12 minutes or until golden.


quarts fresh strawberries, hulled
Grated rind of ½ orange
3tablespoons sugar
2tablespoons Grand Marnier or other orange liqueur
¾cup cream, beaten until it holds soft peaks

1. In a large bowl, stir together strawberries, orange rind, sugar, and Grand Marnier. Set aside at room temperature for 20 minutes.

2. Cut shortcake rounds in half horizontally. Place a bottom round on each of 6 plates. Cover with berries, cream, and a biscuit top. Karoline Boehm Goodnick

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