Strawberry Shortcake Recipe from Sage Restaurant

For Strawberries
1 TB Grand Marier
4 pints strawberries, hulled and halved
1 TB sugar

For Coconut Chantilly
1 TB Sugar
2 cups heavy cream
1 TB Parrot Bay Rum

For Biscuits
1 lb. 6 oz. all-purpose flour
1 tsp salt
3 TB baking powder
2 ounces poppy seeds
4 oz. cold, unsalted butter cut into small dice
3¼ cups heavy cream
zest of 1 orange

For Strawberries
Place all ingredients in a bowl and mix to incorporate. Wrap and let sit for 30 minutes.

For Coconut Chantilly
Place the cream and sugar in a mixing bowl and whip the cream to stiff peaks. Stir in the coconut-flavored rum and refrigerate until ready to use.

For Biscuits

In a mixing bowl, combine flour, salt, baking powder, and poppy seeds. With the paddle attachment of your electric mixer, mix on low speed until incorporated. Add the cold, diced butter and mix again until the pieces are pea-sized. In a small bowl, mix the orange zest and and heavy cream together; add to the flour mixture and mix only until incorporated.

Turn the dough out on a floured table and finish mixing by hand. DO NOT OVERMIX. Roll the dough out to a 12-inch square, ¾-inch thick. Use a 3¼-inch biscuit cutter, cut out the biscuits. Place on a cookie sheet and brush with egg wash and sprinkle with sugar. Bake in a 400° oven for about 15 minutes; set aside to cool.

To serve, cut biscuit in half horizontally and fill with the Coconut Chantilly and strawberries.

Yields 12 biscuits.

Hours of Operation:
Tuesday - Thursday: 5pm - 9pm

Friday & Saturday: 5pm - 10pm
Final Seating 9:45pm

Closed Sunday & Monday

Sage Lounge Hours:

Tuesday - Thursday: 5pm - 11:00pm

Friday & Saturday: 5pm - Midnight

Closed Sunday & Monday

Final seating time will be 15 minutes prior to the stated closing time

Call 231-344-4420 for information or to make reservations.
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Odawa Casino Resort; Call us at 1-877-442-6464
1760 Lears Rd, Petoskey, Michigan 49770