STRAWBERRY SHORTCAKE
As easy to make as it is delicious to eat, this scone-like biscuit is light, crisp and not too sweet, the ideal vessel for fresh, local strawberries. Recipe by Joanne Sasvari.
For the strawberries:
2 lb (1 kg) strawberries, rinsed, stems removed, and sliced
1/4 cup (60 ml) granulated sugar
2 to 3 tbsp (30 to 35 ml) freshly squeezed lemon juice ( from one lemon — zest the lemon first for the biscuits, see below)
For the biscuits:
1 tbsp (15 ml) finely grated zest ( from one lemon)
1/4 cup (60 ml) granulated sugar, plus additional for sprinkling
2 cups (500 ml) all-purpose flour
1 tbsp (15 ml) baking powder 1 tsp (5 ml) kosher salt
½ cup (125 ml or 1 stick) cold unsalted butter, cut into small pieces
11/4 cups (300 ml) cold whipping cream, preferably heavy (36% butterfat)
For the whipped cream:
1 to 1 ½ cups (250 to 375 ml) cold whipping cream, preferably heavy (36% butterfat)
1 to 2 tbsp (15 to 30 ml) granulated sugar
Optional: ½ tsp (2 ml) vanilla extract or paste
1. Combine the strawberries, sugar, and lemon juice in a large bowl. Set aside to macerate while you make the biscuits.
2. Line a baking sheet with parchment paper and preheat oven to 400°F (200°C).
3. Put the lemon zest and 1/4 cup (60 ml) sugar in a large bowl, then combine until well mixed and fragrant. (It’s easiest to use your fingers for this.)
4. Stir in the flour, baking powder and salt, then rub in the butter. Start by using a pastry cutter or two knives to chop it up, then use your fingers to rub it into the flour mixture until it forms pea-sized pieces. Pour in the cream and mix everything together with a fork until you have a sticky dough.
5. Form the dough into 8 rough but equal-sized mounds. You can use a large spoon, an ice cream scoop or your hands, but make the mounds as tall as you can so they’re easier to slice. Don’t make them too smooth — the craggy bits get wonderfully crispy.
6. Place the mounds 2 inches (5 cm) apart on the prepared baking sheet and sprinkle the tops with sugar. Place in the oven and bake until crispy and golden, about 20 minutes. Remove from oven and cool completely on a wire rack.
7. In the bowl of a stand mixer fitted with the whisk attachment, combine the whipping cream, sugar and, if you like, a little vanilla. Beat on medium-high speed just until stiff peaks form. Don’t overwhip — you want the cream to be soft and luxurious, not crunchy.
8. Split the biscuits in half crosswise. Spoon strawberries over the bottom half, then top the strawberries with a dollop of whipped cream. Finish with the top biscuit.
Serves 8.