These look like dessert hamburgers....and are almost as filling!Cakes/biscuits:
- 2 C flour
- 1 T baking powder
- 1/2 t salt
- 2-3 T sugar
- 4 oz. butter (chilled)
- just over 2/3 C milk or cream
Filling
- Strawberries - lots
- A few spoonfuls of sugar
- ~400 mL of cream for whipping
Rinse, hull and cut up the strawberries into slices or quarters. Sprinkle with as much sugar as you like, toss and let stand for about 1 hour (in the fridge).
Preheat the oven to 220°C (425°F).
In a food processor, using the pastry cutter, combilne theflour, baking powder, salt, and sugar and pulse to mix. Cut the butter into 8 pieces and add, pulsing until you get a coarse meal. Transfer to a bowl and finish mixing with your fingertips until there are just a few pea-sized chunks of butter left in the mixture. Make a well and pour in the milk or cream, stir with a fork until the dough is just moist. Do not overwork.
Let the dough stand for a minute or two, then place it on a lightly floured surface fold over on itself 3-4 times until it becomes less sticky.
Spread the dough with your fingertips into a rectangle about 2cm thick and cut into 8 circles with a round cutter (approximately 7 cm across).
Place the rounds on a cookie sheet with parchment paper and brush with milk and sprinkle with sugar. Bake for 10-15 minutes in the middle of the oven, until the biscuits are brown and puffed up.
To serve, slice each biscuit in half with a serrated knife and place a huge dollop of cream inside and a large spoonful of strawberries, then replace the lid. More strawberries and cream can be served on the side as well.
Totally decadent!
