STRAWBERRY SHORTCAKE

Ingredients

Shortcake:

1 1 1teaspoon TEASPOON_USVolumesalt
2 ³/₄ 2.75 2.75cups CUP_USVolumepastry or cake flour
¹/₄ .25 .25cup CUP_USVolumesugar plus additional to sprinkle on top
1 1 1tablespoon TABLESPOON_USVolumeplus 1 teaspoon baking powder
10 10 10tablespoons TABLESPOON_USVolumechilled unsalted butter, cut into 2 tablespoon-pieces
1 1 1cup CUP_USVolumeheavy cream plus additional to brush on top

Filling

2 2 2pints PINT_USVolumefresh strawberries, stemmed
2 2 2tablespoons TABLESPOON_USVolumesugar
2 2 2teaspoons TEASPOON_USVolumelemon juice
2 2 2teaspoons TEASPOON_USVolumekirsch
¹/₂ .5 .5teaspoon TEASPOON_USVolumeorange zest
Vanilla ice cream
¹/₂ .5 .5cup CUP_USVolumesweetened whipped cream

Instructions

Prepare the shortcake: Preheat the oven to 375 degrees F. Line a baking tray with parchment paper.
In a food processor fitted with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few on/off turns. Add the chilled butter and process just until combined. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball.
Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll out the dough to a round 3/4 inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and reroll as required.)
Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar. Bake 30-35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack.
Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with the sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside.
When ready to serve, split each shortcake in half and warm slightly.

Presentation

For each serving, place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Add a dollop of sweetened whipped cream on the side of the plate and serve immediately.

Wine Recommendation

I love a slightly sweet dessert wine with my shortcake and nothing compares to a good Sauternes. Ask your wine shop what they have and experiment. My favorites include Chateau Suduiraut and Chateau Climens.

ABOUT THIS RECIPE

Strawberry shortcake is usually prepared with whipped cream, but I prefer serving it with ice cream. The strawberries surrounding the cakes can be replaced with blackberries, raspberries, blueberries, or a combination of all of the above.