Maggiano’s Little Italy Strawberry Shortcake
Makes 8
2 pounds frozen sliced strawberries in sugar
2 tablespoons balsamic vinegar
4 ounces (1 stick) butter, chilled
2 cups flour
1 ⁄2 teaspoon salt
1 tablespoon baking powder
1 cup plus 4 tablespoons sugar (divided)
7 tablespoons whipping cream, about
2 quarts fresh strawberries, washed, stems removed, quartered
2 cups whipping cream, whipped
Powdered sugar to garnish
Make strawberry sauce, starting a day ahead of serving:
Thaw strawberries in refrigerator at least 1 day before using. Do not thaw under hot water. Puree berries with a hand blender or in an upright blender until smooth. Strain through a fine sieve, then add vinegar and mix in. Makes 1 quart; the excess can be used for garnish, or to have over ice cream the next day.
Make shortcakes:
Cut chilled butter into 1⁄4-inch pieces and keep cold.
In mixer with paddle attachment, place flour, salt, baking powder and 1 cup of the sugar. Mix 1 minute on lowest speed.
Add chilled butter and continue to mix on lowest speed until pea-sized pieces form, about 5 minutes.
Slowly add cream and mix just until dough comes together. Don’t overmix. Dough should be slightly sticky.
Preheat oven to 375 degrees.
Place dough on lightly floured surface. Gently pat dough together to form a rectangle about 6 by 12 inches and 3 inches high. Cut dough in half lengthwise, then make 3 cuts crosswise to make 8 equally sized shortcakes. Transfer shortcakes to a parchment-lined cookie sheet, leaving at least 3 inches between each shortcake.
Sprinkle each shortcake with about 1⁄2 tablespoon of the remaining sugar. Bake in preheated oven until golden brown, 15 to 20 minutes, turning pans halfway through the baking process. Remove from oven and cool completely on baking sheets. Cover with plastic wrap to prevent drying. Refrigerate until ready to assemble if made the night before.
To assemble: Slightly warm shortcakes in preheated 300-degree oven 2 to 3 minutes. Cut each shortcake in half horizontally, placing bottom half on plate or in other container.
In small bowl, toss fresh berries with half (about 2 cups) of the strawberry sauce. Place a dollop of whipped cream on bottom of each shortcake and top with berry mixture, dividing evenly, and letting excess berries fall to the opposite sides of shortcake.
Place another dollop of whipped cream in center of shortcake and top with top portion of shortcake.
Pour about 1 tablespoon of remaining sauce on each plate over berries.
Sprinkle powdered sugar on top of shortcakes and on the plates, if desired.