Behind the Recipes
Gourmet Strawberry Shortcake by Craig Beró
INGREDIENTS:
Shortcake:
4 cup unbleached cake flour
4 tsp. baking powder
1/2 lb. salted butter (cut into small pieces)
1/2 cup sugar
2 large organic eggs, lightly beaten
3/4 cup fresh buttermilk
Dash of pure vanilla extract
Whipped cream
Confectioners sugar
Sprig of wild mint
Strawberry Mixture:
10 cup local strawberries (5-6 pints)
1/4 cup superfine sugar
1 tbsp. eau de vie (fruit brandy), triple sec or Grand Marnier
PREPARATION:
Shortcake:
1. Preheat oven to 375 degrees.
2. Sift flour with baking powder and sugar. Cut butter into mixture.
3. In mixture make a well in the middle and add buttermilk, eggs and vanilla. Blend well with fingers.
4. Put dough onto floured board. Knead for one minute then pat out into 1/2 inch thickness. Cut dough into desired shape (half moon crescents or heart shapes) and place on baking sheet and bake for 15-20 minutes.
Strawberry Mixture:
1. Strain 2-3 cups (1/2 pint) of local strawberries, the sugar and orange liqueur through a sieve.
2. Place remaining 8 cups of local strawberries in the mixture and let macerate for 1 hour. Add a tsp. of local summer honey.
Serve:
1. Cut biscuits in half horizontally.
2. Spread strawberry mixture on bottom half and top with whipped cream.
3. Place top half on top and spoon whole strawberries over with a dollop of whipped cream.
4. Dust with confectioners sugar and garnish with a sprig of fresh black spearmint or wild mint.
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