Monday, May 20, 2013

Balsamic Strawberry Shortcakes

 

One of my favorite desserts growing up was this one.  You can’t go wrong with fresh strawberries, dream whip & a spongy-type shortcake.  My mom served this dessert quite often, especially around spring & summertime when there is an abundance of strawberries.  We never got sick of it-loved it even more with each time she made it.

This version is slightly more sophisticated.  Homemade shortcakes, strawberries mixed with balsamic vinegar-you might think it sounds strange, but believe me, it pairs well together.  Although I loved the whip cream, I resisted the urge of using dream whip (the package kind-seriously the best!).

I love mason jars, so when we did our mother’s day lunch, I thought it would be perfect.  It used more strawberries & whip cream as a result, so feel free to 1.5 the recipe if using them.  Hope everyone had a wonderful weekend!  

Balsamic Strawberry Shortcakes

Makes 8

INGREDIENTS

For the shortcakes:

2 ½ cup all purpose flour

½ cup + 1 tablespoon sugar

2 teaspoons baking powder

1 teaspoon kosher salt

¾ cup cold unsalted butter, cut into small pieces

3 eggs

½ cup heavy cream

For the strawberry-balsamic mixture:

2 pints strawberries

2 teaspoons balsamic vinegar

2 teaspoons finely grated lemon zest

6 tablespoons plus 1 tablespoon sugar

For the whip cream:

1 ¼ cup heavy cream

1 teaspoon vanilla extract

DIRECTIONS

Preheat the oven to 350 degrees. Place the rack in the center of the oven.

For the shortcakes:

With a stand mixer, mix together the flour, ½ cup sugar, baking powder and salt on low speed for about 10-15 seconds, until combined. Place the butter and beat on medium-low for about 30 seconds. The mixture will be broken down and mealy.

In a small bowl, whisk 2 of the eggs and cream until thoroughly mixed. Set the mixer on low and add the egg mixture until it comes together.

Dump the dough on a floured surface and press it into a circle about 8 inches in diameter, 1 inch thick. Cut with 3 inch biscuit cutter, re-roll scraps as necessary. Place on a ungreased baking sheet.  

Whisk the remaining egg and brush on top of the dough circles, sprinkle with remaining 1 tablespoon sugar.

Bake for 30-35 minutes, until lightly golden brown. Cool for 10 minutes. Transfer to a wire rack and let cool until warm.

For the strawberry-balsamic mixture:

While the shortcakes are in the oven, stem the strawberries, cut each berry lengthwise in 4 or 5 slices. Place in a medium-sized bowl and toss with vinegar, lemon zest, 6 tablespoons sugar and macerate for 30 minutes.

Assembly:

Split each shortcake horizontally. Set the bottom halves, cut sides up, on individual plates. Divide the strawberries & their syrup evenly amont the bottom halves, then top the strawberries with whip cream. Balance the top halves on the whip cream and serve immediately.

Storage:

Shortcakes are best served warm, r in an airtight container at room temperature for 2-3 days.

Source: Flour by Joanne Chang