Strawberry Shortcake

Recipe from


Ingredients

5 cups sliced fresh strawberries
1/2 cup sugar
3/4 teaspoon balsamic vinegar
3 cups all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 1/2 tablespoons baking powder
1/2 cup cold unsalted butter, cut into pieces
3 large eggs
2 1/4 cups whipping cream, divided
1/4 cup sugar
3/4 teaspoon vanilla extract
2 tablespoons powdered sugar

Preparation

Stir together first 3 ingredients; let stand 1 hour, stirring occasionally.

Combine flour, 1/2 cup sugar, salt, and baking powder in a large bowl. Cut butter into flour mixture with a pastry blender until mixture is crumbly.

Stir together eggs and 3/4 cup whipping cream; add to dry ingredients, stirring just until moistened.

Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to 1/2-inch thickness; cut with a 3-inch biscuit cutter. Place shortcakes on an ungreased baking sheet.

Bake at 425° for 10 to 12 minutes or until golden. Remove to wire racks to cool.

Beat remaining 1 1/2 cups whipping cream with an electric mixer until foamy; gradually add 1/4 cup sugar, beating until soft peaks form. Stir in vanilla.

Split shortcakes. Place 1 cake bottom on each of 8 individual serving plates. Spoon half of whipped cream mixture over shortcakes. Top with strawberry mixture, and dollop with remaining whipped cream. Add cake tops, and sprinkle with powdered sugar.

Note: To make 1 large shortcake, pat dough into 2 lightly greased 9-inch cakepans. Bake at 425° for 10 minutes or until golden. Remove to wire racks to cool. Place one cake on a serving plate; top with half each of strawberries and whipped cream. Top with second cake and remaining berries and cream.

Note:

Chef Haley Gabel/Ralph Brennan,

Bacco, New Orleans, Louisiana,

April 2004
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