Barrington Software Incorporated

 


STRAWBERRY SHORTCAKE WITH VANILLA WHIPPED CREAM



2 pints strawberries, hulled and halved

3 tablespoons freshly squeezed lemon juice

1/2 cup granulated sugar

2 cups all-purpose flour, plus more for dough

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

1 large egg

1 1/2 cups plus 3 tablespoons heavy cream

1 large egg yolk

1 vanilla bean, split

1 tablespoon confectioners' sugar


1. Heat oven to 375°. Place strawberries in a bowl; sprinkle with lemon juice and 1/4 cup sugar.

Let stand to release juices, about 1 hour. Meanwhile, in a large bowl, combine remaining 1/4 cup

sugar, flour, baking powder, and salt. Use a fork to cut in butter until mixture resembles coarse

meal.


2. Whisk together egg and 1/2 cup plus 2 tablespoons cream. Slowly add mixture to dry

ingredients; mix with a fork until dough just comes together. Do not overmix. Transfer dough to a

lightly floured surface; pat into a 6-inch square, 1 inch thick. Cut four rounds using a 2 1/2-inch

cookie cutter. Place on a parchment-lined baking sheet. Whisk together egg yolk and 1

tablespoon cream; brush over tops of biscuits. Bake until golden brown, 25 to 30 minutes. Cool on

wire racks for 15 minutes.


3. To make vanilla whipped cream, place remaining 1 cup cream and vanilla bean in a saucepan

over medium heat; scald, and remove from heat. Cover, and steep for 10 minutes. Scrape seeds

into cream, and discard pod. Pass cream mixture through a fine strainer into a bowl set in a large

bowl of ice and water. Let stand until completely cold. Transfer to a large chilled metal bowl; add

confectioners’ sugar. Whip by hand into soft peaks (an electric mixer can curdle the cream), about

5 minutes.


4. To assemble, slice the shortcakes open while warm with a bread knife. Divide strawberries and

liquid among bottom halves of shortcakes; top with large dollops of vanilla whipped cream and

upper halves of shortcakes, and serve.


Photograph by: Maria Robledo

From Martha Stewart



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