Chef and restauranteur Antonia Lofaso of "Restaurant Startup" shares her crowd-pleasing Strawberry Shortcake recipe with Mom.me. As the executive chef and owner of two successful LA restaurants, Scopa Italian Roots in Venice and Black Market in Studio City, she is constantly finding the balance between TV production schedules, running and working in her two restaurants and raising her daughter Xea. To see more of Chef Antonia Lofaso in action, watch 'Restaurant Startup,' Tuesdays on CNBC and check out our exclusive interview here.
For this recipe, you can also use a combination of any berries you like.
Recipe: Strawberry Shortcake
Total Time: 30 minutes
1 ½ cups all-purpose flour
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon cinnamon
1 stick cold unsalted butter, cubed
¼ cup heavy cream, mixed with 1 egg
1 ½ cups sliced strawberries
For the whipped cream:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla
Directions for the Shortcake Biscuits:
1. Preheat the oven to 375 ̊F.
2. In a large bowl, combine the flour, sugar, baking powder, nutmeg, and cinnamon.
3. Pinch the cold butter into the dry ingredients with your fingers for 3 or 4 minutes, until it becomes crumbly. You can also use a couple of spoons for this process.
4. Once the butter is incorporated in the dry ingredients, add the cream and egg mixture, and knead it into the dry ingredients for about 2 minutes.
5. On a lightly floured workspace, using a lightly floured rolling pin, roll out the dough until it's 1 ½ inches thick. For a round shape, you can use a 6-inch cookie cutter to cut out the biscuits. If you prefer squares, simply use a knife to cut out 6 biscuits.
6. Arrange the biscuits on a baking sheet, and bake for 12 to 14 minutes. The tops should be golden brown and firm to the touch.
Directions for the Whipped Cream:
1. In a large bowl combine the heavy cream, powdered sugar, and vanilla. Your goal is to make hard peaks of cream. This means that you'll whip the cream a little longer. That way it'll be firm enough to support the top of the biscuit. You can use a whisk to beat the cream mixture by hand, but it will take about 10 minutes. A hand mixer on high speed will cut that time in half. Whip until the cream forms stiff peaks.
1. Once the biscuits have cooled completely, slice them in half, as if for sandwiches.
2. Top each biscuit base with 3 or 4 spoonfuls of whipped cream.
3. Add 5 or 6 strawberry slices, and cover with the biscuit tops.