Recipes

Source: Bubby’s Official + James Beard 

Photo: Bubby’s Official

Makes 9 servings, 25 mg Azuca CBD each  

Ingredients

For the biscuits:  

4 Tbsp melted butter 

2 cups sifted all-purpose flour 

1 Tbsp baking powder 

½ tsp kosher salt 

¾-1 cup heavy cream 

1 Tbsp + 2½ tsp Azuca CBD sugar or 9 Azuca CBD sugar stick packs

For the filling: 

2 cups strawberries 

1½ cups heavy cream 

½ tsp vanilla extract 

5 Tbsp sugar

Process

Make the biscuits:  

1. Preheat oven to 450°F.  
2. Sift together flour, salt, baking powder, and Azuca CBD sugar into a medium bowl.  
3. Stir in heavy cream until dough forms. Dump the dough out onto a floured surface. Knead a couple of times, then roll out to a ½” thick, 9” x 9” square. Cut into 9, 3” x 3” squares with a floured knife. 
4. Dip each biscuit in the melted butter and place on cookie sheet 2” apart. 
5. Bake 12-15 minutes or until crispy on the top and bottom and soft in the center. Allow to cool on a rack until room temperature.  

Make the filling:  

1. Slice strawberries into quarters, or bite-size pieces and place them in a small bowl.  
2. Sprinkle 4 Tbsp of sugar over the strawberries, gently toss, and allow to macerate for 30 minutes.  
3. In the bowl of an electric mixer or in a large bowl with a whisk, beat heavy cream with vanilla and 1 Tbsp of sugar until soft peaks form.  

Assemble the shortcakes: 

1. 1. Slice biscuits in half horizontally (so as to make a sandwich).  
   2. Place a dollop of whipped cream on all the bottom halves of the biscuits and top with macerated strawberries and syrup. Place the remaining biscuit half on top of each cake.