tried & true: strawberry shortcake
recipe inspired by: Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream (from Michael Mina) [source]
You might remember my ravings about this dessert last year. That’s why it’s being posted again. Because no matter how many times I turn to it, even at a moments notice with substitutes for cream and buttermilk, it’s perfect. I almost bought those silly little spongey cakes at the market the other day before I remembered, “why would I do that? I know the perfect shortcake recipe!”
All you need is an hour (shortcake – 10 minutes to mix, 30 minutes for the dough to cool in the fridge while you chop up & marinate the strawberries, 15-20 minutes to bake) and you’ve got yourself an awesome dessert. Cheat and buy the whip cream in a can or whip it yourself. Your call. It’s all sorts of yummy.
Ingredients [makes 4 servings]:
1 cup all-purpose flour
1 cup cake flour
1/4 cup sugar, plus more for sprinkling
1 T baking powder
Pinch of kosher salt
1/4 cup cold unsalted butter (1/2 stick), cut into chunks
1/2 cup well-shaken buttermilk
1/4 cup cream, plus more for brushing
Finely grated zest from one lemon
2 pints strawberries, stems removed and quartered
1/4 cup Triple Sec (Grand Mariner if you have it)
1/4 to 1/2 cup sugar
1 tablespoons fresh lemon juice
Pinch of kosher salt
Chantilly Whipped Cream
1/2 cup cold heavy cream
1 T confectioners’ sugar
In large bowl, sift together both flours, sugar, baking powder, and salt. Use your hands to crumble in the butter.
In medium bowl, whisk together buttermilk and cream, then add the lemon zest. Add it to the dry mixture, stirring with fork just until dough forms.
Knead gently in the bowl, just until dough holds together, about 10 turns. Cover the bowl with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
Preheat oven to 400°F.
Use an ice cream scoop to make your “drop biscuits” of shortcake and place them on parchment on a baking sheet. Brush them with cream, sprinkle with sugar and bake until golden brown for 15 to 18 minutes. Place them on a wire to rack to cool.
In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
Assemble your shortcake however you like… crumbled shortcake, whole shortcake, lots of strawberries or TONS of whipped cream and
Lisa Cash Hanson
Thanks for stopping by my blog I’m glad you found it! Umm This desert…looks amazing.
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Warm regards, Erin
If you’re going to make your own shortcake, don’t skimp out on the whipped cream! Your mixer does all the work for you and it’s ready in a matter of minutes!
That’s my normal response. But I didn’t have any cream and had to use “cream substitute” (aka. butter and milk) so that’s why a can worked just as well.