Sat, Mar 25
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Strawberry Shortcake
Spring is here, although it's still cold, and thoughts of strawberries come to mind. Join me this Saturday as we make Strawberry Shortcake. Fresh little biscuits with strawberries and whipped cream make for a tasty treat at any time of the day.
Time & Location
Mar 25, 2:00 PM EDT – Mar 26, 3:00 PM EDT
Zoom
Guests
About the event
Strawberry Shortcake
INGREDIENTS
450g strawberries, hulled and sliced
50g granulated sugar, divided
15g muscovado or dark brown sugar
small pinch of sea salt
1 cup (250ml) heavy whipping cream
Biscuits
3 cups (450g) unbleached plain flour, plus more for dusting
¼ cup (55g) super fine sugar
21g baking powder
6g fine sea salt
¾ cup (168g) unsalted butter, cold, cubed
1 cup (250ml) buttermilk, cold, plus more for brushing
1 large egg yolk
zest of 1 lemon
demerara sugar, for sprinkling
Recipe
In a large bowl, combine the strawberries, 38g granulated sugar, the muscovado sugar, and a pinch of salt. Toss together until evenly combined. Refrigerate until ready to use.
Prepare the biscuits. In a medium bowl, whisk together the plain flour, caster sugar, baking powder, and salt until thoroughly combined. Add the flour mixture to a food processor, along with the cold cubed butter. Pulse a few times until pea-sized crumbs of butter are formed.
Pour the mixture back into the original bowl, and add the buttermilk, egg yolk, and lemon zest. With a spoon, mix together until it forms a dough.
Turn the dough onto an unfloured surface, and lightly knead just until it comes together. Don't overwork the dough; it's OK if it's a little shaggy.
Roll the dough out into a roughly 25cm-long rectangle. Fold like a letter (into thirds over itself), roll it out lengthwise, and fold like a letter once more. Wrap in plastic wrap and refrigerate for 10 minutes. While it's resting, preheat the oven to 220 fan-forced (220C conventional) and line 2 oven trays with baking paper or silicone baking mats.
Dust a surface with flour, roll out the dough until it's about 1.25cm thick. Using a 9cm biscuit cutter, cut out as many biscuits as possible, about 8, rerolling the scraps as needed.
Arrange the biscuits on the baking sheets. Brush the tops with buttermilk, and sprinkle with demerara sugar. Bake for 15 to 17 minutes, or until beautifully golden brown. Remove the biscuits from the oven, let cool completely before using.
When ready to assemble, prepare the whipped cream topping. In a medium bowl, whip the heavy cream and remaining 12g caster sugar with a whisk until moderately stiff peaks form.