Ingredients
Toppings:
- 6 cups Strawberries or a mix of berries Strawberries and blueberries work well as do peaches.
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 cup whipping cream 35% heavy cream+ more for shortcakes
- 1 tablespoon icing sugar
Shortcakes:
- 2 cups unbleached all purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 1 tablespoon grated lemon zest zest of one lemon
- 6 tablespoons cold unsalted butter
- 1 egg
- 1/2 cup whipping cream 35% heavy cream
- 2 tablespoons cold water
- 1 egg yolk
- 1 tablespoon cream
- 1 tablespoon sugar or coarse grain sugar like turbinado
Instructions
- Put the butter in the freezer for approximately 15 minutes. Preheat oven to 375 degrees.
- Wash and dry berries. Cut strawberries into quarters or smaller depending on the size. Zest and juice one lemon.
- In a bowl or container add sugar and 1 tablespoon lemon juice. Top with mixture of berries. Do not stir until approximately 1 hour or less before eating.
- In a large bowl mix together flour, 1/4 cup sugar, baking powder, salt and lemon zest.
- With a cheese grater on large section grate very cold butter - for measuring you will need 85 g. Stir the butter into the flour mixture with a fork.
- In a small bowl whisk an egg. Add 1/2 cup cream and 2 tablespoons cold water and whisk again.
- Slowly add liquid to dry ingredients and mix with a fork. DO NOT OVERMIX.
- Transfer dough to a lightly floured surface and pat into a square about 2 cm thick.
- Cut out 8 rounds using a cookie cutter or glass approximately 6-7 cm across. All rounds should be the same size so they bake evenly.
- Place on parchment lined baking sheet. In a small bowl whisk together egg yolk and 1 tablespoon cream, using a pastry brush paint egg mixture over tops of shortcakes and sprinkle with white or coarse sugar.
- Bake in the centre of the oven until golden brown approximately 20-25 minutes and cool on wire racks.
- Whip cream with an electric mixer or by hand with a whisk - slowly adding icing sugar when soft peaks form continuing mixing until firm peaks form.
- To assemble, cut shortcakes in half through the middle using a bread knife. Divide among plates. Put berries on the bottom half, add a dollop of whipped cream and then top with the upper halves of the biscuits and serve.
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