STRAWBERRY SHORTCAKE by Sarah Phillips © 2003 Sarah Phillips baking911.com
Serves 8
Cake and photo by Sarah Phillips © Sarah Phillips baking911.com
There's something undeniably comforting about strawberry shortcake. It's so, well, American, that it puts me in the mood for any celebration. Strawberry shortcake means a rich pastry enclosing fruits, and it became very popular in the United States in the mid-1800s. The traditional shortcake is made with a baking powder biscuit pastry cut in half horizontally and then filled plenty of sweetened sliced juicy strawberries and a generous dollop of whipped cream. It is topped with more whipped cream and strawberries and served immediately.
QUICK-BREAD RECIPE HELP
TO PREPARE
The biscuits, strawberry compote and whipped cream should be made the day you are going to use them; biscuits stale quickly, so as soon as they have cooled from the oven, be prepared to assemble the dessert right away. Serve immediately as the Strawberry Shortcakes do not store well.
1. Make Strawberry Compote and refrigerate. Can be made the night before, but are best made the day you need it.
2. Bake TENDER AND FLAKY SWEET BISCUITS and let cool. To make biscuits for Strawberry Shortcakes, pat the pastry dough into a square, 6- x 6-inches by about 1/2-inch thick. Cut the square into quarters. Place biscuits on an UNGREASED baking sheet and bake for about 15 - 18 minutes, until golden brown around the edges. Remove and let cool on a wire cake rack.
3. While the biscuits cool, prepare the whipped cream. Cover and refrigerate until ready to use.
ASSEMBLY
1. Slice the cooled biscuits in half horizontally and place the bottom half on a plate.
2. Spoon about 1/2 cup strawberry compote on the biscuit, top with a 2 tablespoons whipped cream and place the top half of the biscuit on top.
3. Finish with another 2 tablespoons of whipped cream and some strawberries. Serve immediately.
STORAGE
Fully assembled Strawberry Shortcakes are meant to be served immediately and do not store well -- the whipped cream breaks down, the strawberries become mushy and the biscuits stale. If you do, because the whipped cream is perishable, they must be stored in the refrigerator until serving time.
VARIATION
Pineapple Shortcakes:
INGREDIENTS
3 cups cubed pineapple, fresh or canned
4 tablespoons (1/2 stick) butter
1/4 cup honey
3 tablespoons pine nuts, toasted
1 tablespoon rum
1/2 cup mascarpone cheese
INSTRUCTIONS
1. Drain the pineapple cubes in a strainer. Lay the pineapple cubes on a paper towel and pat dry.
2. Put the butter in a medium saute pan over medium heat. Make brown butter by heating the butter until melted and just starting to brown around the edges.
3. Add the pineapple and toss to coat in the butter. Add the honey and toss to coat the pineapple with the honey.
4. Cook until the pineapple is golden, about 8 - 10 minutes. Turn off the heat and stir in the pine nuts.
5. In a small bowl mix together the rum and the mascarpone.
6. Spoon about 1/3 cup pineapple compote on the biscuit, top with a 2 - 3 tablespoons mascarpone cream and place the top half of the biscuit on top.
