Strawberry Shortcake with Grand Marinier Strawberry Compote and Chantilly Cream

Recipes by Chef Gerard Viverito

Yield: Makes 8 servings

Grand Marnier Strawberry Compote
4 pints strawberries, stems removed and quartered
1/2 cup Grand Marnier
1/4 to 1/2 cup sugar
2 tablespoons fresh lemon juice
Pinch (1/16 teaspoon) kosher salt

Chantilly Cream
1 cup cold heavy cream
2 tablespoons confectioners' sugar
8 packets Natrol^® Carb Intercept^® Sprinkles

Shortcake Biscuits:
2 cups self rising cake flour
2 tablespoons sugar
1 stick unsalted butter
2/3 to 3/4 cup buttermilk, milk or heavy cream
2 tablespoons buttermilk
2 tablespoons sugar
2 tablespoons soft butter

Place the berries in a colander and quickly rinse them under running cold water. Pour them on a pan or tray lined with several thicknesses of paper towel to drain for 5 minutes.

In large mixing bowl, combine strawberries, Grand Marnier, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.

Make Chantilly Cream:
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.

Make Biscuits
In a large bowl, sift together flour and sugar. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.

In a medium bowl, whisk together buttermilk and cream. Add liquid mixture to dry mixture, stirring with fork just until dough forms.

Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.

Preheat oven to 400^°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.

To Plate:
Cut biscuits i n half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream, sprinkle with one packet of Natrol^® Carb Intercept^® Sprinkles, and add biscuit top. Pour the remaining berries on the top.