Strawberry Shortcake

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Makes 8 Servings

 

2 cups All purpose flour

3 Tbsp sugar

1 Tbsp baking powder

½ tsp finely ground sea salt

8 Tbsp European style unsalted butter

1 large egg

½ cup whipping cream

 

2 Tbsp rice flour for rolling shortcakes

 

Glaze:

1 large egg white

2 Tbsp raw sugar

 

Berries:

8 cups strawberries or blueberries

½ cup powdered sugar

1 Tbsp freshly squeezed lemon juice

 

Cream:

½ cup whipping cream

½ tsp pure vanilla

1 tsp powdered sugar

 

Mint sprig for garnish

 

For the Short cakes:

  1. Preheat oven to 425 degrees
  2. Place all dry ingredients in food processor and pulse briefly to blend.
  3. Add butter and process until mixture is the consistency of corn meal.
  4. Mix egg and whipping cream together slightly and pour through spout of food processor; process until combined.
  5. Turn mixture onto lightly floured (with rice flour) surface and roll to ½ inch thick; cut into shapes and place on cookie sheet lined with silicon mat or parchment paper.
  6. Beat egg white slightly and brush on shortcakes; sprinkle with raw sugar.
  7. Bake for 8-12 minutes or until golden brown.

 

For the Berries:

 

  1. Macerate 3 cups of strawberries (for blueberries I use a food processor) until crushed.  Add ½ cup of sugar. Add remaining whole or sliced berries and let sit 30 minutes.

 

For the Cream:

  1. Mix ingredients for cream and whip until soft peaks form. You can also use a cream charger (isi).

 

Assembly:

  1. Place shortbread on bottom of plate.
  2. Spoon berries over the shortbread then a dollop of cream.
  3. Add second short bread and finish off with whipped cream

Drizzle more berries over cream and garnish with a sprig of mint. Serve immediately

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