Strawberry Shortcake

Strawberry Shortcake Recipestrawberry shortcake donatella arpaia (Makes 8 shortcakes)

INGREDIENTS:

  • 1 2/3 cup all purpose flour
  • 1/4 cup sugar
  • 1 tbsp baking powder
  • 2 hard-boiled egg yolks
  • 1 pinch salt
  • 6 tbsp unsalted butter, cold
  • 1 tbsp lemon zest
  • 1/2 cup + 3 tbsp heavy cream
  • 2 pints strawberries, hulled & quartered.
  • 3 tbsp sugar
  • 2 tsp aged balsamic vinegar
  • 1 tsp lemon juice
  • 1 cup heavy cream
  • 1/4 cup confectioner’s sugar; plus more for dusting.

METHOD:

  • Place the dry ingredients in a food processor and pulse with the egg yolks until they are broken up.
  • Add in the butter and pulse until the mixture resembles coarse meal. Add in lemon zest -and cream and pulse just until mixture forms a ball.
  • Wrap up the shortcake dough into a disk with plastic wrap and chill 2 hours (or overnight)
  • Preheat oven to 375 degrees. On a floured surface, press dough into a 1” thickness and Using a 2 ½ inch cutter cut out shortcakes. Re-roll scraps and cut out remaining shortcakes.
  • Place shortcakes cut side up on a parchment lined baking sheet and chill for 30 minutes before baking.When ready, place the shortcakes in the oven and bake for 15-20 minutes or until golden brown and baked through. Allow to cool.
  •  In a mixing bowl, whisk heavy cream and confectioner’s sugar together until stiff peaks. Set aside.
  •  Up to an hour before serving, toss the strawberries, sugar, balsamic and vinegar.
  • To assemble: Slice shortcakes in half.  Spoon strawberry mixture onto shortcake bottom and top with a generous dollop of whipped cream. Top withs top half of shortcake and dust with confectioners sugar.

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