I love Sunday, it is my favorite day of the week. My husband and I love to cook in on Sunday nights and take the time to try new or more elaborate recipes, drink wine, cook, listen to music and have a lot of fun. I love any dessert that involves fresh fruit (James hates fruit in his desserts) and I am always looking for that gorgeous insta-opportunity (James loaves having to wait for me to take a picture before he can enjoy his food) so when I came across James Beard’s Strawberry Shortcake recipe it seemed perfect to me. What is more Summery than Strawberry Shortcake? I mean it looks like Summer on a plate and with the Fourth of July right around the corner… the colors couldn’t be better. I was writing out the grocery list, when I remembered it was my husband’s Sunday as well. As I anticipated, he was less enthusiastic about the dessert to the point of saying he wouldn’t eat or even try it if I made it (because he just knew he wouldn’t like it). A little haggling ensued and the result was he agreed to embrace the shortcakes and in return, I agreed to cook the dinner of his choice. He assured me we would be eating carb heavy and not diet friendly, and that he was in charge of cocktails for the evening. I have to say it was a win-win. The best part, besides a totally indulgent evening, was that he
loved devoured the Strawberry Shortcakes. We will be making these again soon and they will be perfect for a Summer dinner party with friends!
Ingrediants (Serves 6)2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon plus 1/2 teaspoon baking powder
6 tablespoons unsalted butter, chilled, cut into small cubes
2 hard-boiled egg yolks, pushed through a small mesh sieve
3/4 cup heavy cream, chilled
2 tablespoons unsalted butter, melted
3 pints fresh strawberries, washed, hulled, and halved or quartered, depending on size
2 tablespoons sugar
1 cup heavy cream
1 tablespoon sugar *Note* I added 1 cup of chilled heavy cream to the dough because my dough seemed a bit dry
Sift together the flour, 1/4 cup of the sugar, and the baking powder into a bowl. Add 6 tablespoons of the chilled butter pieces and, using your fingertips, work the butter into the flour mix until it has the consistency of coarse crumbs. Add the sieved hard-boiled egg yolks and the cream; gently mix until it the dough just comes together.
Turn the dough onto a lightly floured board and gently knead to make a smooth dough (about two or three turns).Pat down the dough to make a 1-inch-thick round. Using a lightly floured 2 1/2-inch-round cookie cutter, cut out 6 shortcakes. Brush the tops with the melted butter and sprinkle with the reserved tablespoon of sugar. Place the shortcakes on a plate lined with waxed paper or plastic wrap and refrigerate for an hour.
Heat the oven to 350ºF. Transfer the chilled shortcakes to a parchment-lined baking sheet. Bake on the center rack of the oven for 12 to 15 minutes, until golden and firm to the touch. Remove from the oven and let cool slightly.
While the shortcakes cool, prepare the fruit filling and whipped cream: place the strawberries in a glass bowl and add the sugar. Gently stir and let sit for 1 to 2 minutes.
Whip the cream and sugar together in a medium bowl until the cream just begins to thicken.
Using a fork or serrated knife, cut the shortcakes in half lengthwise. Place the bottom halves on 6 plates and generously spoon the macerated fruit and juices over them. Top with a heaping dollop of lightly whipped sweetened cream. Top with the top halves of the shortcakes.