Louisiana Strawberry And Cranberry Shortcake - cooking recipe

Ingredients

Cranberry Coulis
1/2 cup cranberry sauce (make by cooking 1 cup fresh cranberries, 1/4 cup sugar and 1/4 cup water then puree and sieve)
1/2 cup confectioners' sugar
1/4 cup satsuma orange juice
1 pint louisiana strawberry, washed, hulled and quartered
Drop Biscuits
1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold unsalted butter, cubed
1/2 cup milk
1/2 cup sour cream
1/2 teaspoon vanilla
1 teaspoon freshly grated satsuma orange zest
2 -3 tablespoons turbinado sugar
1 cup heavy cream, whipped

Preparation

To prepare Cranberry Coulis: In blender container, combine cranberry sauce, confectioners' sugar, and satsuma juice; puree until smooth. Combine coulis and strawberries; toss to mix. Refrigerate until ready to serve.
To prepare Drop Biscuits: Preheat oven to 425 degrees. Line a sheet pan with parchment paper.
In the bowl of a food processor, combine flour, sugar, baking powder, baking soda, and salt; pulse together for 30 seconds. Add butter and pulse two to three times in 10-second intervals until butter is cut into the flour. Transfer mixture to a large mixing bowl.
In a separate mixing bowl, whisk together milk, sour cream, vanilla, and satsuma zest. Fold milk mixture into flour mixture and mix well. Drop tablespoonfuls of the batter onto prepared sheet pan, then sprinkle with turbinado sugar. Bake at 425 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
To serve, split biscuits and fill with marinated berries. Top with whipped cream.
Note: The cranberry coulis can also be used to garnish many Christmas pies and cakes-or to sweeten champagne cocktails (1 to 1-1/2 tablespoons per glass).