Photo: Strawberry Shortcakes, Deconstructed Recipe
Ingredients
- 2 cups all-purpose flour
- Granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 2 extra-large eggs, lightly beaten
- 1/2 cup cold heavy cream
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 2 pints fresh strawberries, hulled and thickly sliced
- 2 tablespoons Grand Marnier liqueur
- Sweetened whipped cream
Directions
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 12 reviews
By bettytynch_13087040
Edenton, 73
on March 15, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So far I am not impressed. They are now in the oven but they were very sloppy dough and need at least a half cup more flour. Probably bett with just large eggs and not extra large.
Beware!!!
By CCGardner
Lima, NY
on January 31, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
These strawberry shortcakes are the lightest and sweetest that I have ever made, absolutely fabulous! I added the egg and cream mixture very gradually with the mixer on the lowest setting and turned it off as soon as the last of the liquid went in. I gathered the dough and kneaded it gently, just twice, to mix the last of the flour in and then rolled it out on a well-floured silicone mat. It was very easy to work with. Sprinkled large grain 'sugar in the raw' over the egg wash and baked exactly 15 minutes. Grand Marnier added just a hint of orange and even the out-of-season strawberries were delicious. This was a practice run for company...I can't wait to re-make it and serve it!
By Paula-C
on October 24, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Soooooo good! I saw this on yesterday's show and I had to try it my self. It turned out amazing!!! Just the little biscuits are wonderful on their own flufiness goodness, add the strawberries and cream, and this turns out to be absolutely delightful.
One tip, I put my butter in the freezer for a while to make it extra cold.
Read all 12 reviews