Strawberry Shortcake
The perfect dessert for Mother's Day
Servings: 6 people
Ingredients
The Cakes
- 1 hard boiled egg yolks
- 1⅓ cups bleached flour
- 3 tablespoons cornnmeal semolina flour can be substituted
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 tablespoons sugar
- 6 tablespoons butter unsalted, chilled, cut into smaller pieces
- ⅔ cup heavy cream plus extra for brushing on the dough
The Berries
- 1 quart fresh strawberries washed, hulled and sliced
- ¼ cup sugar
- 1 teaspoon lemon zest grated
- 1 pinch salt
- 2 teaspoons lemon juice
The Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 dash vanilla extract
Instructions
- Combine eggs yolks, flour, cornmeal, baking powder, salt, and sugar in a food processor.
- Add butter pieces and pulse until butter is combined in but lumps are still visible.
- Add cream in slowly and pulse a few times until just combined. Turn dough out onto a flat surface and knead by hand until the dough comes together with no dry patches.
- Separate the dough into 6 equal scoops and put on a lined cookie sheet. Cover with plastic wrap and refrigerate while preparing the strawberries.
- Mix the strawberries with the sugar, lemon zestand salt to macerate. Transfer half of the berries to a saucepan along with a splash of water and simmer for about 15 minutes, stirring occasionally, until the berries more closely resemble ajam. Remove the berries from the stove to cool.
- Preheat the oven to 350°F. While waiting for the oven to heat, add half of the lemon juice to the macerated berries and the other half to the jammy mixture.
- Remove the dough from the refrigerator and brush cream on the top of each scoop, followed by a sprinkle of sugar. Bake in 350°F oven until golden brown on the outside and firm to the touch, about 30 minutes. Allow the shortcakes to cool.
- Meanwhile, make the whipped cream by combining the cup of heavy cream with the powdered sugar and vanilla extract. Beat until soft peaks appear. Keep refrigerated until ready toassemble.
- For assembly, cut each cake in half cross-wise leaving a bottom and top. Place equal parts of the strawberry jam mixture, macerated berries and a spoonful of whipped cream on each bottom.
- Place the top on the mixture and add another dollop of whipped cream plus a sprig of mint.
- Enjoy!