Strawberry Shortcakes with White Chocolate Mousse

Instructions

1. 1

   Preheat oven to 425°F. Line baking sheet with parchment.

2. 2

   In a food processor, combine flour, sugar, baking powder, baking soda, and salt. Add butter and pulse until coarse crumbs form. Add ½ cup buttermilk and pulse until dough just comes together.

3. 3

   Turn dough onto floured surface, pat to ½-inch thickness, and cut rounds. Place on baking sheet, brush with remaining buttermilk, and sprinkle with sugar.

4. 4

   Bake until golden, about 15 minutes. Cool.

5. 5

   For strawberries, toss with sugar and liqueur. Let stand until juices form.

6. 6

   For mousse, melt white chocolate with ⅔ cup cream over low heat. Cool until slightly thickened. Whip remaining cream to stiff peaks and fold into chocolate mixture. Chill at least 2 hours.

7. 7

   Split shortcakes and assemble with strawberries and mousse.