Peaches and Cream Peaches and Cream

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

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

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.

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.

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

Source: Flour by Joanne Chang

1 comment:

  1. Sounds amazing! I love shortcake with strawberries and cream. Yum! :)



Blog Design by Eedee Design Studios