Name: Strawberry Shortcakes with Brown Sugar Biscuits and White Chocolate Cream
Yield: Makes 8 servings
Ingredients: 2 ounces high-quality white chocolate (such as Lindt or Perugina), chopped; 1 tablespoon water; 1/2 teaspoon unflavored gelatin; 2 1/2 cups chilled whipping cream, divided; 3 tablespoons sugar; 3 cups all purpose flour; 1/2 cup (packed) golden brown sugar; 4 teaspoons baking powder; 3/4 teaspoon salt; 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into 1/4-inch cubes, chilled; 1 cup whipping cream, plus additional for brushing biscuits; 2 tablespoons raw sugar*; 4 cups halved hulled strawberries (about 2 to 2 1/2 pounds); 1/4 cup sugar; 2 tablespoons fresh lemon juice; 1 tablespoon finely grated lemon peel; 1 tablespoon chopped fresh mint or 2 teaspoons dried lavender blossoms**

The ultimate strawberry shortcake: A bit of brown sugar adds depth of flavor to the biscuits, lemon and mint perk up the berries, and the cream is even more luscious with the addition of white chocolate.

Recipe notes

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