Strawberry Shortcake
Summer is strawberry season, and they really shine in Alex Guarnaschelliís Strawberry Shortcake. Alex assembles her shortcake with juicy, macerated strawberries, fresh whipped cream and her secret ingredient: raspberry sorbet.
Prep time:
Cook time:
Yield: 6 to 8 servings
Serves: 6
Calories per serving: 471
Ingredients:
Cook time:
Yield: 6 to 8 servings
Serves: 6
Calories per serving: 471
2 pints strawberries, washed, hulled and split
2 tablespoons granulated sugar
1 tablespoon orange liqueur, such as Grand Marnier
2 cups all-purpose flour, plus some additional for rolling out the dough
1/4 cup granulated sugar
1 tablespoon plus 1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
Zest from 1/2 lemon
6 tablespoons lightly salted butter, cut into small cubes
2 hard-boiled eggs yolks
1 cup heavy cream
2 teaspoons vanilla extract
Nonstick spray, to grease the baking sheet
1 pint raspberry sorbet
1 1/2 to 2 cups whipped cream
Directions:
Prepare the strawberries: In a medium bowl, combine the strawberries, sugar and orange liqueur and refrigerate for a few minutes to allow the strawberries to macerate. Preheat the oven to 375 degrees F.
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately.
Source: foodnetwork.com
Make the shortcake: In a medium bowl, combine the flour, sugar, baking powder, cinnamon, salt and lemon zest. Work in the butter cubes with your fingers until the mixture is crumbly. Then, using a spoon, press the egg yolks through a mesh sieve into the flour mixture and combine with your hands. Add the cream and vanilla and mix until it forms a dough. It should be fairly wet.
Finish and bake the biscuits: On a lightly floured surface, flatten and shape the dough until it is about 1 1/2 inches thick. The less you work the dough, the more tender your biscuits will be. Use a knife to cut the dough into 2-inch squares. Lightly roll the scraps back into one piece and cut additional squares. To me, thicker, smaller-size cakes are moister after they bake and taste better the next day! Place them on a parchment-lined baking sheet. Place the baking sheet in the center of the oven and bake until lightly brown, 10 to 12 minutes. Set aside to cool.
To serve: Split the shortcakes like a sandwich to create a top and a bottom piece. Spoon the strawberries and their juices over the bottom half of each shortcake bottom. Place a scoop of raspberry sorbet in the center of the bottom half and cover it with whipped cream and more strawberries for a little hidden surprise. Top with the other biscuit top. Serve immediately.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.