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Classic
American Strawberry Shortcake
Michael
Lomonaco - New York City
Adapted by StarChefs
Yield:
Serves 5
SHORTCAKE:
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1 cup sifted all-purpose flour
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3 tablespoons granulated sugar
-
1 teaspoon baking powder
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1/4 teaspoon salt
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1/4 cup buttermilk
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1/4 cup heavy cream
-
3 tablespoons cold unsalted butter,
cut into small pieces, plus 1 tablespoon butter (for the
cookie sheet)
FILLING:
TOPPING:
-
1 cup heavy cream
-
2 tablespoons confectioner's sugar
-
1 teaspoon vanilla extract
GARNISH:
To
make the shortcakes: In the bowl of an electric mixer fitted
with a dough hook, combine the flour, sugar, baking powder,
and salt. After the dry ingredients are thoroughly blended,
add the buttermilk, cream, and cold butter in quick succession,
combining only briefly, to leave the mixture as lumpy as possible.
Or use a food processor fitted with a dough blade. Combine
the dry ingredients, pulse briefly, then add the liquid ingredients
and butter, and pulse briefly.
Turn this lumpy dough out onto a lightly floured board and
flatten gently with a rolling pin into a squarish shape approximately
1-inch thick. Cut into 6 equal squares. Spread 1 tablespoon
butter on a non-stick cookie sheet, place the squares on the
sheet, and place the entire cookie sheet in the refrigerator
to rest 20 minutes while you pre-heat the oven to 375*. Bake
the chilled shortcakes 20 to 25 minutes, or until they are
nicely browned.
While the shortcakes are baking, make the filling and topping.
Clean and slice the strawberries. Whip the heavy cream, powdered
sugar, and vanilla together into soft peaks. When the shortcakes
are finished baking, allow them to cool 5 minutes. Then spilt
them in half, slather the bottom with 2 or 3 tablespoons whipped
cream and 1/2 cup sliced strawberries, cover with the top
biscuit, and sprinkle with confectioner's sugar.
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