**The Art of Making a Strawberry Shortcake**

As I began to mix together the ingredients for my strawberry shortcake, I couldn't help but feel a sense of excitement and anticipation. The process of creating this classic dessert was unlike anything I had ever experienced before. With each passing minute, the aroma of sugar and vanilla wafted through the air, teasing my senses and building my eagerness to taste the finished product.

To start, I began by basting the biscuits with a little bit of melted butter, making sure they were nice and golden brown on both sides. As I rotated the tray, the sweet scent of buttery goodness filled the kitchen, making my mouth water in anticipation. Next, I added a pinch of salt to balance out the sweetness, ensuring that each bite would be perfectly balanced.

But the real magic happened when I pulled out the vanilla seeds and began to scrape them against the edge of the pan. The sound of scraping against metal was music to my ears, a symphony of flavors and textures that signaled the start of something truly special. As I continued to mix, I couldn't help but feel like I was uncovering secrets hidden within the ingredients themselves.

As the biscuits baked to perfection, I turned my attention to the strawberries. I had planned ahead, carefully measuring out just the right amount of sugar and salt to balance out their natural sweetness. But as I pulled them out of the oven, I couldn't help but feel a pang of disappointment – they were slightly overcooked, losing some of their luscious texture in the process.

Undeterred, I moved on to the next step: making whipped cream. This was going to be the crowning glory of my shortcake, the pièce de résistance that would tie everything together. With a kitchen towel and a trusty whisk, I began to incorporate air into the cream, watching in awe as it transformed from a bland, creamy liquid into a fluffy, white cloud.

As I finished whipping, I couldn't help but feel a sense of pride and accomplishment. The shortcake was coming together beautifully, with each component complementing the others perfectly. Finally, I plating my masterpiece: strawberries, biscuits, whipped cream, and a sprinkle of powdered sugar on top. It was a work of art, a symphony of flavors and textures that would satisfy even the most discerning palate.

**Reenacting Scream**

As I finished plating, I couldn't help but feel a sense of nostalgia wash over me. I remembered watching Scream as a teenager, my friends and I gathered around the TV in awe of the murders and mayhem unfolding on screen. One of my friends, in particular, had always been fascinated by the movie's use of horror tropes and social commentary.

As I took a bite of my shortcake, I couldn't help but think back to those late-night viewings with my friends. We would often reenact scenes from the movie, using our own imaginations to create new scenarios and characters. It was a fun way to pass the time, and one that I still enjoy to this day.

**The Making of Whipped Cream**

One of the most important steps in making a shortcake is whipping cream. This may seem like an easy task, but trust me, it's not. With just a few simple ingredients – heavy cream, sugar, and vanilla extract – you can create something truly magical. The key is to incorporate as much air as possible into the cream, using a whisk or mixer to whip it until it becomes stiff and fluffy.

As I worked on whipping my cream, I couldn't help but feel a sense of satisfaction. There's something meditative about whisking cream, the rhythmic motion of the whisk against the bowl creating a soothing melody that seems to wash away all my worries. And when it finally comes together – that first glimpse of stiffened cream, like a promise of things to come – it's like a little piece of heaven.

**The Tour Bus Episode**

As I sat down to enjoy my finished shortcake, I couldn't help but think about the next episode of my cooking show. We would be heading out on tour in a bus, whipping up new recipes and sharing them with our fans along the way. It was going to be an adventure like no other, one that would take us from coast to coast and introduce me to people I never thought I'd meet.

And so, as we packed up our gear and hit the road, I couldn't help but feel a sense of excitement and anticipation. Wherever we went, I knew that my cameras would be rolling, capturing every moment of our journey. And when it came time to share our finished dishes with the world, I was ready – armed with a skillet, a spatula, and a whole lot of enthusiasm.

**The End Result**

As I took another bite of my shortcake, I couldn't help but smile in satisfaction. It had turned out perfectly, every component working together like clockwork to create something truly magical. And as I looked around the kitchen, taking in the scattered ingredients and half-finished dishes, I knew that this was just the beginning.

The next step would be to plate the dessert again, adding a few extra touches of flair before serving it up to our waiting guests. But for now, I was content to sit back and savor the moment – the taste of sweet strawberries, tender biscuits, and fluffy whipped cream all combining to create something truly special. It was a strawberry shortcake like no other, one that would stay with me long after the final bite had been taken.

"WEBVTTKind: captionsLanguage: ena very competitive car lucky little hey guys it's Karla and I'm here in the bon appetit Test Kitchen today with James Beard nominee Trixie Mattel means something here most places people are like what now your beard what yeah so today we've got 30 minutes to make strawberry shortcake from scratch oh my I've always wanted I've actually always wanted to learn to make this this is the day so we're gonna see if Trixie can follow along with me through verbal instructions only it's like a living breathing recipe for you hey any boyfriend I've had knows I love verbal so that's like let's do it all right so I'm gonna three we're gonna turn around and just start cooking yeah one two three okay Trixie yes I got on my apron I love it by the way it's really classy right yeah after this I can take a shift at the Yankee Candle that's right okay so the first thing we're gonna do you've got an egg and a little measuring cup of buttermilk have you ever separated an egg before yeah okay so we'll go over it we're just I said yeah okay so just crack the egg let the white go back into the bowl that the egg was in oh just the white so crack your egg open try to get your yolk separated and dump the yolk into the measuring cup with the buttermilk oh we want the yolk we want the oh oh the yolk break the yolk honey she's got yolks where does it go the yolk just goes into the buttermilk throw it in there throw it in there and then with the fork just mix that yolk into the buttermilk one time in family consumer economics we had to make a cake from a box okay not to like intimidate you but so that was in school you had like home ACK yes I graduated from high school I know it might surprise you I wish there was no Mack there's no ho Mack anymore well now they call it family consumer economics because I think home X has sort of a suggestive vibe that it's just about not having a job got it okay so once your yoke is and I want to turn the oven on okay so now turn your attention to the flat bowl of flour that's at on the scale and then there's four little bulls like set right in front of course and then all four of those are going in we got baking soda we got baking powder we got salt and a little bit of sugar and so that all goes in and then out of your there's like a metal container with tools I just want you to whisk that together Oh risky business really really oh my gosh okay so now I'm finding the on/off button for the scale oh god I didn't know there would be a weighing today this is my winter weight I had to weigh in for a flight on a prop plane recently I was on a flight once to Provincetown and there was all these gay guys and they that you have to wait your bag and yourself and all these gay guys were like I'm 130 I'm 120 and I got up there like I'm 400 pounds because like this plane is not going down because you're lying about your waves turn the scale on and then I want you hit the gram ounce button yeah until we get to else's okay zero doubt zero doubt okay cool now grab this block of frozen butter then should be on the little metal tray in front of you and we're just gonna grate in using the box grater with the large holes grate the butter directly into the flour mixture and just keep an eye on the scale but we want to get up to three ounces so what are you do in the kitchen if you have full coverage foundation all over your hands and arms and you're supposed to wash your hands every few steps that's a really great question do you wear makeup when you cook I do but I just try not to touch my face comes off any makeup that I had at the beginning of the day is definitely gonna be gone all right I'm at three ounces I'm almost there okay oh yeah that's it so when you're cooking at home what do you do with the makeup honestly I'm in drag so much I've learned to do pretty much every single thing in drag the only thing you can't do in drag at this point is exercise yeah it's kind of like Romy Michele I'm on the treadmill and like clogs and then you get on the scale and go did you remember to deduct 16 pounds for your shoes exactly okay now you can kind of lift the bowl up get the scale out of here you can just push that forward and then with your fingertips I just want you to go into the bowl and everything together just to coat the butter and flour and we're just like not doing anything but giving you a little toss and that should just take a few tosses in there to coat the yeah I got it already okay great so now go back to that little buttermilk and egg yolk mixture that you made yeah I want you to drizzle the buttermilk in well you toss everything around with the fork just cause like you don't want the butter mouth to go down into one spot and we just want to hydrate the flour sure so just drizzle drizzle the James Beard people were right about me there's a lot of untapped potential now you should win for this one though I gotta be honest I didn't get to go to the awards but they asked me to present but I couldn't go because I was touring yeah and I wanted to go so bad because I was like I will never get nominated for this again so like and I lost to a straight person typical so now we're gonna go back in with your hands and this should look pretty shaggy and dry I just want you to kind of like lift everything up and give it a gentle kneading until it just starts to come together but just be a light touches key for a tender biscuit so just sort of squeezing everything together and trying to bring some loose bits into the mix I like this it feels really mean this it just already feels like super like tender and a little bit better yes it feels like um are you familiar with cold foam latex prosthetic appliances I am NOT well where do they use looks like I've got something to teach you today all right so once that kind of us together dump the flour mixture onto the work surface it looks like scrambled eggs yeah it's still pretty clumpy and you can put the bowl like way out of the way and just put the biscuit batter onto the work surface Oh dump it out yeah dump it out onto the counter all right so now you're just gonna use your hands kind of gather it from the sides push it into maybe like a pretty compact little rectangle and then press it down so it's about one inch thick are you telling me that you just threw this thing on the table and now you're just shaping into a rectangle yeah okay I want you to get a rectangle that's like one about 1 inch thick just by sort of padding and pressing which is still so primitive there's a little tray over by the toaster oven and it's got a bench scraper which looks like a metal thing with a black handle using that cut your dough into quarters okay just go cut it in half across I think I use one of these to put makeup on and then we're gonna stack those up right on top of each other so it doesn't matter who's on the bottom just like put the four that you're doing as well so this makes flaky layers when you do this and then it also helps the dough like get recombined all right do a biscuit tower yep okay great so now just use one hand and smash it down and start pressing it out again into that one inch thick you want me to smash it because smash it just press it straight down and they're all gonna like become one again if you feel like it's sticking to your hands at all there's a little bowl of flour I need a little flour on my hands and now I'm just like pressing and patting until it's an inch thick again I should press it back down to an inch yeah press it back down to an inch and then we're gonna cut out four rounds so now just dip the little round cutter dip that in the flour just to flour the sharp edge is it that that that thing again no the round you should have a round biscuit cutter dish put the first one pretty close to the edge and you want to punch out for position the first one sort it's close to one corner instead of going right in the metal girl what's happening I'm turning this out I can't wait to see it your biscuits I know you're thinking drag queens like we're only good at a few things you know like know that drinking and taking uber is but we're more later than that in my experience the drag queens are extremely resourceful eggs well hello alright one two three four and they all go side by side is everybody cut out yeah oh yeah okay oh yeah so next thing we're gonna brush the tops that he is there's a pastry brush there little dish of cream just brush the tops of your biscuits with cream how much is too much just like just it like you know like a primer coat so now little dish of the kind of coarse brown sugar and sprinkle that over the taste I have a sold-out show at Webster Hall tonight and it just occurred to me that I'm spending the morning and drag I don't know stupid you never know what where you're gonna end up okay what's happening just sprinkling sugar on the top is it one in the row no Maura what was more fun making biscuits or your sold-out show Webster Hall I have a feeling I know who's the real mess though be honest who like real and this isn't like against them but who really misunderstood the assignment shangela was the worst cook in America and she she made deep-fried churro doughnuts and it was incredible you should see her so because girl it gets worse do it close it you have a timer it's set to 20 minutes hit start on that guy do you know you've had shangela and you had cracker shangela and I had cracker I am the third drag queen you are okay you know trappers crackers Jewish we made latkes together oh so we got deep into junus Jewish I'm just Jewish Carla don't hurt yourself with the heavy lifting with the comedy please okay we're just gonna cut the tops off of these strawberries strawberries are my favorite fruit I'm getting to this my trainer told me that his cheap food sometimes he craves grilled chicken breasts I was like really sometimes I crave a hot can of wine so like just so you know we're on that so now all your strawberries loop them up put them into the saucepan yep and then we're gonna take the whole lemon so now is esta bout half of your lemon right over your strawberries I've seen bartenders do this yeah so you talk to me in terms I know relate it to the gay bar okay now cut your lemon in half and just set it aside we're gonna use the juice a little later and then you've got half of a vanilla bean we have to cut this in half like lengthwise you know and it's very thin so you're just gonna kind of slide the knife to bisect it to bottom oh my god I did not know this is what vanilla was yeah you can just scrape that against the edge of the pan this is wild wild a little dish of sugar so there's sugar and there's salt the sugar is sugar you can taste it to make sure because we want all of the sugar but we just want a pinch of salt okay before we turn that on take it let's take a peek it's been 10 minutes on biscuits so I just want you to open up your oven and with a kitchen towel pull the tray out and just spin it around so the guys are in the back come up to the front and then grab a rubber spatula stir everything around and then we're gonna get make sure your vanilla seeds went in with everybody else they did they look crazy I lost a strawberry okay the strawberries and the biscuits are gonna kind of be done around the same time okay we got to make whipped cream cool pour half of the cream into this bowl how do I know hat what the half is how do I know what pour the whole thing Oh reporting the whole thing whole container of cream the whole thing whole thing yeah can I just get them here real quick yeah wait what is happening I was checking the mirror I don't have a mirror well I have unique unique challenges that a woman wearing the hair down today okay great all right so pinch of salt Trixie from that same saw bowl and then we're gonna use powdered sugar to taste so start with like a couple spoonfuls you should have spoons in your equipment caddy over there you know I was really against this apron but now that I'm doing this I'm glad I wore one before we start whipping I want to turn let's turn this off scrape the berries right into the empty bowl on top of the ice oh so you can cool it down quickly gotta cool it down quickly cuz we put this together with the hot berries it's just gonna turn into a strawberry soup and it's gonna congeal let's check our biscuits okay take a look at your Biscay is trixie mine look great what are you tell me you're supposed to the killers inside the house oh yeah they look good did you burn yourself no no are you sure yeah oh my god I feel like Casey Becker and scream remember that she's in the kitchen and she's like she's let let me reenact it for you this is my phone yeah I was about to watch a scary movie yeah yeah anyway it's a great movie they're good okay she's like you're done so now our biscuits are waiting for us our strawberries are waiting for us and we just have to whip cream so you're gonna try to like incorporate as much air as possible so instead of like a whisking stirring it's like a whisking whipping this is so exhausting I did something really similar to this this morning before I gotten right right tell me when you're ready we're gonna finish our strawberries um no I'm ready okay great all right so just push that aside switch that out with the strawberry ball and then I want you to squeeze in like one of your lemon halves like squeeze that juice in into the into the strawberries go ahead and grab the plate and pick the prettiest biscuit oh we're plating and then you're gonna just slice that open you know through the middle so was it down the middle first thing is gonna be strawberries and not the whole bowl but like a nice amount on to the bottom with as much strawberry juices as you want I want to get this running stuff on it right yeah and then big dollop of whipped cream on top of the berries and then we're gonna just like a minute or cry um I'm ready are you ready yes okay three two one oh I did okay mine looks like I read about it online and never saw a picture cuz look at the juice is better than saying but you're doing a little more juices we're going for James Beard you know we can also turn her over if you want to do you think yeah sure hey listen I'm sure there's some beautiful it tastes why I'm perfect let's say the same thing my mom said every year on my birthday when she made me a cake I'm sure it'll taste mine exactly right amazing shortcake I can't believe it's incredibly beautiful thank you I have to excited yeah let's switch her and we didn't make soup perfectly whipped whipped cream by the way I can't believe it hmm hold on oh that wasn't a real bite I can't believe we made this next time the tour bus comes through NYC yeah you want to come back yes we should do an episode on the bus we can make another buzz and if the bus could be moving yes they can be like Trixie how's your whipped cream and I'm like that's really gooda very competitive car lucky little hey guys it's Karla and I'm here in the bon appetit Test Kitchen today with James Beard nominee Trixie Mattel means something here most places people are like what now your beard what yeah so today we've got 30 minutes to make strawberry shortcake from scratch oh my I've always wanted I've actually always wanted to learn to make this this is the day so we're gonna see if Trixie can follow along with me through verbal instructions only it's like a living breathing recipe for you hey any boyfriend I've had knows I love verbal so that's like let's do it all right so I'm gonna three we're gonna turn around and just start cooking yeah one two three okay Trixie yes I got on my apron I love it by the way it's really classy right yeah after this I can take a shift at the Yankee Candle that's right okay so the first thing we're gonna do you've got an egg and a little measuring cup of buttermilk have you ever separated an egg before yeah okay so we'll go over it we're just I said yeah okay so just crack the egg let the white go back into the bowl that the egg was in oh just the white so crack your egg open try to get your yolk separated and dump the yolk into the measuring cup with the buttermilk oh we want the yolk we want the oh oh the yolk break the yolk honey she's got yolks where does it go the yolk just goes into the buttermilk throw it in there throw it in there and then with the fork just mix that yolk into the buttermilk one time in family consumer economics we had to make a cake from a box okay not to like intimidate you but so that was in school you had like home ACK yes I graduated from high school I know it might surprise you I wish there was no Mack there's no ho Mack anymore well now they call it family consumer economics because I think home X has sort of a suggestive vibe that it's just about not having a job got it okay so once your yoke is and I want to turn the oven on okay so now turn your attention to the flat bowl of flour that's at on the scale and then there's four little bulls like set right in front of course and then all four of those are going in we got baking soda we got baking powder we got salt and a little bit of sugar and so that all goes in and then out of your there's like a metal container with tools I just want you to whisk that together Oh risky business really really oh my gosh okay so now I'm finding the on/off button for the scale oh god I didn't know there would be a weighing today this is my winter weight I had to weigh in for a flight on a prop plane recently I was on a flight once to Provincetown and there was all these gay guys and they that you have to wait your bag and yourself and all these gay guys were like I'm 130 I'm 120 and I got up there like I'm 400 pounds because like this plane is not going down because you're lying about your waves turn the scale on and then I want you hit the gram ounce button yeah until we get to else's okay zero doubt zero doubt okay cool now grab this block of frozen butter then should be on the little metal tray in front of you and we're just gonna grate in using the box grater with the large holes grate the butter directly into the flour mixture and just keep an eye on the scale but we want to get up to three ounces so what are you do in the kitchen if you have full coverage foundation all over your hands and arms and you're supposed to wash your hands every few steps that's a really great question do you wear makeup when you cook I do but I just try not to touch my face comes off any makeup that I had at the beginning of the day is definitely gonna be gone all right I'm at three ounces I'm almost there okay oh yeah that's it so when you're cooking at home what do you do with the makeup honestly I'm in drag so much I've learned to do pretty much every single thing in drag the only thing you can't do in drag at this point is exercise yeah it's kind of like Romy Michele I'm on the treadmill and like clogs and then you get on the scale and go did you remember to deduct 16 pounds for your shoes exactly okay now you can kind of lift the bowl up get the scale out of here you can just push that forward and then with your fingertips I just want you to go into the bowl and everything together just to coat the butter and flour and we're just like not doing anything but giving you a little toss and that should just take a few tosses in there to coat the yeah I got it already okay great so now go back to that little buttermilk and egg yolk mixture that you made yeah I want you to drizzle the buttermilk in well you toss everything around with the fork just cause like you don't want the butter mouth to go down into one spot and we just want to hydrate the flour sure so just drizzle drizzle the James Beard people were right about me there's a lot of untapped potential now you should win for this one though I gotta be honest I didn't get to go to the awards but they asked me to present but I couldn't go because I was touring yeah and I wanted to go so bad because I was like I will never get nominated for this again so like and I lost to a straight person typical so now we're gonna go back in with your hands and this should look pretty shaggy and dry I just want you to kind of like lift everything up and give it a gentle kneading until it just starts to come together but just be a light touches key for a tender biscuit so just sort of squeezing everything together and trying to bring some loose bits into the mix I like this it feels really mean this it just already feels like super like tender and a little bit better yes it feels like um are you familiar with cold foam latex prosthetic appliances I am NOT well where do they use looks like I've got something to teach you today all right so once that kind of us together dump the flour mixture onto the work surface it looks like scrambled eggs yeah it's still pretty clumpy and you can put the bowl like way out of the way and just put the biscuit batter onto the work surface Oh dump it out yeah dump it out onto the counter all right so now you're just gonna use your hands kind of gather it from the sides push it into maybe like a pretty compact little rectangle and then press it down so it's about one inch thick are you telling me that you just threw this thing on the table and now you're just shaping into a rectangle yeah okay I want you to get a rectangle that's like one about 1 inch thick just by sort of padding and pressing which is still so primitive there's a little tray over by the toaster oven and it's got a bench scraper which looks like a metal thing with a black handle using that cut your dough into quarters okay just go cut it in half across I think I use one of these to put makeup on and then we're gonna stack those up right on top of each other so it doesn't matter who's on the bottom just like put the four that you're doing as well so this makes flaky layers when you do this and then it also helps the dough like get recombined all right do a biscuit tower yep okay great so now just use one hand and smash it down and start pressing it out again into that one inch thick you want me to smash it because smash it just press it straight down and they're all gonna like become one again if you feel like it's sticking to your hands at all there's a little bowl of flour I need a little flour on my hands and now I'm just like pressing and patting until it's an inch thick again I should press it back down to an inch yeah press it back down to an inch and then we're gonna cut out four rounds so now just dip the little round cutter dip that in the flour just to flour the sharp edge is it that that that thing again no the round you should have a round biscuit cutter dish put the first one pretty close to the edge and you want to punch out for position the first one sort it's close to one corner instead of going right in the metal girl what's happening I'm turning this out I can't wait to see it your biscuits I know you're thinking drag queens like we're only good at a few things you know like know that drinking and taking uber is but we're more later than that in my experience the drag queens are extremely resourceful eggs well hello alright one two three four and they all go side by side is everybody cut out yeah oh yeah okay oh yeah so next thing we're gonna brush the tops that he is there's a pastry brush there little dish of cream just brush the tops of your biscuits with cream how much is too much just like just it like you know like a primer coat so now little dish of the kind of coarse brown sugar and sprinkle that over the taste I have a sold-out show at Webster Hall tonight and it just occurred to me that I'm spending the morning and drag I don't know stupid you never know what where you're gonna end up okay what's happening just sprinkling sugar on the top is it one in the row no Maura what was more fun making biscuits or your sold-out show Webster Hall I have a feeling I know who's the real mess though be honest who like real and this isn't like against them but who really misunderstood the assignment shangela was the worst cook in America and she she made deep-fried churro doughnuts and it was incredible you should see her so because girl it gets worse do it close it you have a timer it's set to 20 minutes hit start on that guy do you know you've had shangela and you had cracker shangela and I had cracker I am the third drag queen you are okay you know trappers crackers Jewish we made latkes together oh so we got deep into junus Jewish I'm just Jewish Carla don't hurt yourself with the heavy lifting with the comedy please okay we're just gonna cut the tops off of these strawberries strawberries are my favorite fruit I'm getting to this my trainer told me that his cheap food sometimes he craves grilled chicken breasts I was like really sometimes I crave a hot can of wine so like just so you know we're on that so now all your strawberries loop them up put them into the saucepan yep and then we're gonna take the whole lemon so now is esta bout half of your lemon right over your strawberries I've seen bartenders do this yeah so you talk to me in terms I know relate it to the gay bar okay now cut your lemon in half and just set it aside we're gonna use the juice a little later and then you've got half of a vanilla bean we have to cut this in half like lengthwise you know and it's very thin so you're just gonna kind of slide the knife to bisect it to bottom oh my god I did not know this is what vanilla was yeah you can just scrape that against the edge of the pan this is wild wild a little dish of sugar so there's sugar and there's salt the sugar is sugar you can taste it to make sure because we want all of the sugar but we just want a pinch of salt okay before we turn that on take it let's take a peek it's been 10 minutes on biscuits so I just want you to open up your oven and with a kitchen towel pull the tray out and just spin it around so the guys are in the back come up to the front and then grab a rubber spatula stir everything around and then we're gonna get make sure your vanilla seeds went in with everybody else they did they look crazy I lost a strawberry okay the strawberries and the biscuits are gonna kind of be done around the same time okay we got to make whipped cream cool pour half of the cream into this bowl how do I know hat what the half is how do I know what pour the whole thing Oh reporting the whole thing whole container of cream the whole thing whole thing yeah can I just get them here real quick yeah wait what is happening I was checking the mirror I don't have a mirror well I have unique unique challenges that a woman wearing the hair down today okay great all right so pinch of salt Trixie from that same saw bowl and then we're gonna use powdered sugar to taste so start with like a couple spoonfuls you should have spoons in your equipment caddy over there you know I was really against this apron but now that I'm doing this I'm glad I wore one before we start whipping I want to turn let's turn this off scrape the berries right into the empty bowl on top of the ice oh so you can cool it down quickly gotta cool it down quickly cuz we put this together with the hot berries it's just gonna turn into a strawberry soup and it's gonna congeal let's check our biscuits okay take a look at your Biscay is trixie mine look great what are you tell me you're supposed to the killers inside the house oh yeah they look good did you burn yourself no no are you sure yeah oh my god I feel like Casey Becker and scream remember that she's in the kitchen and she's like she's let let me reenact it for you this is my phone yeah I was about to watch a scary movie yeah yeah anyway it's a great movie they're good okay she's like you're done so now our biscuits are waiting for us our strawberries are waiting for us and we just have to whip cream so you're gonna try to like incorporate as much air as possible so instead of like a whisking stirring it's like a whisking whipping this is so exhausting I did something really similar to this this morning before I gotten right right tell me when you're ready we're gonna finish our strawberries um no I'm ready okay great all right so just push that aside switch that out with the strawberry ball and then I want you to squeeze in like one of your lemon halves like squeeze that juice in into the into the strawberries go ahead and grab the plate and pick the prettiest biscuit oh we're plating and then you're gonna just slice that open you know through the middle so was it down the middle first thing is gonna be strawberries and not the whole bowl but like a nice amount on to the bottom with as much strawberry juices as you want I want to get this running stuff on it right yeah and then big dollop of whipped cream on top of the berries and then we're gonna just like a minute or cry um I'm ready are you ready yes okay three two one oh I did okay mine looks like I read about it online and never saw a picture cuz look at the juice is better than saying but you're doing a little more juices we're going for James Beard you know we can also turn her over if you want to do you think yeah sure hey listen I'm sure there's some beautiful it tastes why I'm perfect let's say the same thing my mom said every year on my birthday when she made me a cake I'm sure it'll taste mine exactly right amazing shortcake I can't believe it's incredibly beautiful thank you I have to excited yeah let's switch her and we didn't make soup perfectly whipped whipped cream by the way I can't believe it hmm hold on oh that wasn't a real bite I can't believe we made this next time the tour bus comes through NYC yeah you want to come back yes we should do an episode on the bus we can make another buzz and if the bus could be moving yes they can be like Trixie how's your whipped cream and I'm like that's really good\n"