Shortcake is a sweet crumbly biscuit used to make the…

June 9, 2016 by Staff Report

Shortcake is a sweet crumbly biscuit used to make the dessert of the same name. The biscuit is sliced open and filled and topped with fresh fruit sweetened whipped cream.

Strawberry shortcake is the most well known. Sometimes angel food cake or sponge cake is used instead of the biscuit. Geauga County strawberries are ready.

Email me at brencook4u@gmail.com and let me know what your favorite strawberry dessert is.

STRAWBERRY SHORTCAKE

Serves 6

Ingredients:

2 hard boiled egg yolks, cooled

1 1/3 cups all purpose flour

1 Tbs. baking powder

1/4 tsp. kosher salt

3 Tbs. granulated sugar

6 Tbs. chilled unsalted butter, cut into pieces

2/3 cup, plus 2 Tbs. heavy cream

Granulated sugar for sprinkling

1 1/2 pounds strawberries, hulled and halved, or quartered if large

1/4 cup granulated sugar

1 tsp. lemon zest

Kosher salt

2 tsp. fresh lemon juice, divided

1 cup heavy cream

2 Tbs. powdered sugar

1/2 vanilla bean, halved lengthwise

PREPARATION:

Pulse egg yolks, both flours, baking powder, salt and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2-3 times to barely incorporate. Transfer dough onto a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.

Using a 2 oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. Cover and chill 20-25 minutes.

Preheat oven to 350 degrees. Brush tops of shortcakes with remaining 2 Tbs. cream and sprinkle with sugar. Bake until golden and sides are firm to the touch, about 28-32 minutes. Let cool before slicing.

Toss the strawberries, granulated sugar, lemon zest and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbs. water, letting remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium low heat. Cook, stirring occasionally, and reducing heat if needed to keep a low simmer until strawberries are starting to break down and become jammy and liquid is syrupy, 12-18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.

Combine heavy cream, powdered sugar and pinch of salt in a medium bowl. Scrape in seeds from vanilla bean. Beat cream until soft peaks form.

Split shortcakes and divide strawberry compote, macerated strawberries and whipped cream among bottoms. Close with shortcake tops.