Friday, July 10, 2009

Strawberry Shortcake

It's hard to say if it was the shortbread or the sublime combination of deliciousness that makes up a strawberry shortcake, but this one was the best I have ever made!

First I must say that I am not sure my son realizes yet that you don't walk into most homes at 9:30 pm and request strawberrry shortcake for a crowd and get it delivered fresh from the kitchen.  In his defense,  I did offer to make shortcake for his friends earlier in the evening , fully expecting to make it about 7 or 8.  That said, one day I know he will realize just how lucky he is.

I adapted the shortcake recipe from Chez Panisse Desserts, by Lindsey Remolif Shere. (It is a great book for pastry basics and frozen treats  followed by individual fruits, herbs and nuts used in those pastries.)

The salt on sugar in these biscuits were balance perfectly and drew out the sweetness of the less than perfectly ripened strawberries.  The chantilly cream took it over the edge.

Strawberry Shortcake
12 servings
preheat oven to 425
2 c flour
1/2 teaspoon sea salt
1 tablespoon  baking powder
2 tablespoons sugar
1/2 cup unsalted butter cold and cut into pieces
1/2 cup whipping cream
1/4 cup plus 2 tablespoons half and half
Fresh strawberries about 2 quarts
whipping cream for Chantilly cream about 1 cup

Mix flour,  salt, baking powder and sugar in a large bowl.  Cut in the butter until  the mixture looks like corn meal.  Add the cream and mix until dough just comes together.  Turn out on a flat surface and pat out to about 1/2 inch thick.  At this point you may cut into square or use a round cutter.  Gather left over dough gently and re pat into shape. Cut remaining biscuits.  Bake for about 10-12 minutes or until lightly browned on top.

In the mean time wash and slice the strawberries.  Sprinkle with sugar to taste.  (I used the vanilla syrup I had made in a previous posting.) Set aside.

When biscuits come out of the oven let cool and prepare the chantilly cream.

Chantilly Cream
Place cold whipping cream in a mixer with the whip attachment.  Add about 1 tablespoon of sugar. Whip until cream begins to take shape.  It will be about double in volume, but peaks will not yet be forming.

Assemble the shortcake by splitting the biscuit in half lengthwise. place bottom on a plae.  Top with a generous scoop of strawberries, followed by a generous scoop of chantilly cream. Top with the remaining biscuit half.

No comments:

Post a Comment