Sunday, April 20, 2014
By Brooke Dojny
(Continued from page 2)
Brooke Dojny's "Lobster!" is in bookstores now.
Preheat oven to 450 degrees. Place the shortcake in the oven and immediately reduce the oven temperature to 375 degrees. Bake until cake is pale golden brown on top, 22 to 26 minutes. Cool in the pan on a rack for 10 minutes.
Whip the cream with the powdered sugar to soft peaks. (Can be done a couple of hours ahead and refrigerated.)
To assemble, transfer shortcake to a large serving platter. Using a large serrated knife, split the cake horizontally and lift off the top with a large spatula. Spread the bottom layer with the softened butter, spoon on about half the berry mixture, and spread with about half the whipped cream.
Replace the top, spoon over the remaining berry mixture, and top with cream. Decorate with the reserved berries. Cut into wedges to serve.
Note: To make individual biscuits, roll dough to about ¾-inch thickness and cut out 8 biscuits using a 2½-inch cutter. Arrange on a baking sheet and bake for 15 to 18 minutes.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: facebook.com/brookedojny