Strawberry Shortcakes With White Chocolate Whipped Cream

Strawberry Shortcakes With White Chocolate Whipped Cream
From Bon Appetit magazine

White chocolate cream
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
Biscuits
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
Strawberries
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

1. For white chocolate cream: Place white chocolate in medium bowl.
2. Place 1 tablespoon water in very small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 15 minutes.
3. Bring 1/2 cup cream and 3 tablespoons sugar to simmer in small saucepan, stirring until sugar dissolves.
4. Remove from heat; add gelatin and stir until dissolved.
5. Pour gelatin mixture over white chocolate, whisking until melted and smooth. Cool to room temperature.
6. Beat remaining 2 cups cream in large bowl until peaks form. Fold 1/2 cup cream into white chocolate mixture to lighten.
7. Fold chocolate mixture into remaining cream in bowl. Refrigerate until cold, at least 1 hour and up to 3 hours.
8. For biscuits: Combine flour, brown sugar, baking powder, and salt in large bowl; whisk to blend. Add butter.
9. Using fingertips, rub in until coarse meal forms.
10. Gradually add 1 cup cream, tossing until moist clumps form.
11. Gather dough into ball; shape into 8 1/2-inch round on parchment or foil. Chill 15 minutes.
12. Preheat oven to 350°F. Line rimmed baking sheet with parchment paper.
13. Cut dough into eight 3-inch rounds, gathering scraps and reshaping as needed.
14. Place rounds on prepared sheet, spacing 2 inches apart. Brush tops with cream and sprinkle with raw sugar. Bake until tester inserted into center comes out clean, about 20 minutes. Cool completely. (Can be made 2 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven 5 minutes before using.)
15. For strawberries: Combine strawberries, 1/4 cup sugar, lemon juice, lemon peel, and mint in medium bowl; toss to blend. Let stand at room temperature until juices form, at least 10 minutes, or refrigerate until ready to use, up to 2 hours.
16. Cut biscuits in half horizontally or crumble into pieces. Place in pretty cups and mound strawberries with syrup on each, dividing equally.
17. Cover with white chocolate cream and more biscuit.

Serves 8.