Strawberry Shortcake

Recipe Ingredients

		Shortcake
2 3/4 cups	171g / 6oz	Pastry or cake flour
1/4 cup	49g / 1.7oz	Sugar - plus additional
		Sugar to sprinkle on top
1 tablespoon	15ml	Baking powder - plus
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Salt
10 tablespoons	150ml	Unsalted butter - chilled, and
		Cut into 2 tablespoon-pieces
1 cup	237ml	Heavy cream - plus additional
		Heavy cream to brush on top
		Filling
2		Fresh strawberries - stemmed
2 tablespoons	30ml	Sugar
2 teaspoons	10ml	Lemon juice
2 teaspoons	10ml	Kirsch
1/2 teaspoon	2.5ml	Orange zest
		Serving
		Vanilla ice cream
1/2 cup	118ml	Sweetened whipped cream

Recipe Instructions

Prepare the shortcake: Preheat the oven to 375 degrees. Line a baking tray with parchment paper.

In a food processor fitted with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few on/off turns. Add the chilled butter and process just until combined. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.

Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll out the dough to a round 3/4-inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and reroll as required.)

Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar. Bake 30 to 35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack.

Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with the sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.

When ready to serve, split each shortcake in half and warm slightly.

For each serving, place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Add a dollop of sweetened whipped cream on the side of the plate and serve immediately.

This recipe yields 6 to 8 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.