Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 cup + 2 tablespoons buttermilk
1 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons vanilla
2 tablespoons cannabis infused butter very cold
6 tablespoons butter, very cold
2 pints strawberries
2 tablespoons sugar
2 tablespoons water
3 cups whipping cream
2 teaspoons vanilla extract
1/4 cup confectioner’s sugar
Method
- Wash and quarter strawberries and combine with sugar and water. Set aside at room temperature and preheat oven to 400°F.
- Sift together flour, baking soda, and cream of tartar. Set aside.
- Stir together buttermilk, salt, sugar, and vanilla extract. Set aside in the refrigerator.
- Grate cold butter and cannabis butter, using the large holes of a grater, placed over the flour mixture. In other words, grate the butter and cannabutter into the flour mixture.
- Pour the buttermilk mixture into the flour-butter mixture and mix together with a large spoon. Once generally mixed, use your hands to press dough together. Do not overmix, just enough to bring the dough together. Gather the dough, wrap in plastic wrap, and chill for at least 15 minutes.
- Roll dough on a lightly floured surface into a 10-inch round. Cut into 8 round shortcakes using a round biscuit cutter or the bottom of a large drinking glass.
- Place circles an inch apart on a parchment lined baking sheet. Brush surface of biscuits with water and sprinkle generously with granulated sugar.
- Place in oven and bake until golden brown, about 20 minutes. Allow to cool completely before making shortcakes.
- With an electric mixer, whip cream in a cold bowl until beginning to thicken, Add sugar, and vanilla and continue to whip until cream is a thick consistency.
- Split shortcakes in half add strawberries and some of their juices to one half. Top with cream and the second biscuit half. Garnish with more strawberries and cream and serve immediately.