Posted by: Jonjon | July 6, 2009

Berry Shortcakes 8.5/10

Berry Shortcakes 8.5/10

July 6 2009

29% sugar, baking powder, salt, 73% heavy cream
Yield: 6 servings
For the shortcakes:
2 cups flour (either cake or AP) 250g 62g
1/4 cup plus 2 tbsp. sugar, divided 73g 19g
1 tbsp. baking powder ¾ tsp
1/2 tsp. salt 1/8 tsp
1 cup heavy cream 184g ¼ cup

For the berry topping:
1 quart strawberries, hulled and quartered
2 tbsp. confectioners’ sugar
Blueberries (optional)

For the whipped cream:
1/2 cup heavy cream 1/4 cup
2 tbsp. confectioners’ sugar 1 Tbsp

To make the shortcakes, preheat the oven to 400° F (204C). Line a baking sheet with a silpat or parchment paper. In a mixing bowl, stir together the flour, 1/4 cup sugar, baking powder and salt with a fork. Pour in the heavy cream and stir together with the fork until almost all of the dry ingredients have come together to form a dough. Gently clump the dough together with your hands and transfer to a work surface. Form into a 6-inch round log. (The dough can seem very dry and crumbly, but just do your best to keep it together, and avoid kneading as much as possible.) Slice the log into 6 equal rounds and transfer them to the prepared baking sheet. (Even if the dough seems like it is not sticking together, just gently squeeze it into the disc shape. It will fuse together during baking.) Sprinkle the tops of the rounds with the remaining 2 tablespoons of sugar.
Bake for about 15 minutes or until golden brown. Transfer to a wire rack to cool.
To prepare the berry topping, transfer about one third of the strawberries to a mixing bowl. Add in the confectioners’ sugar, and mash together with a fork until the mixture is mostly liquid. Stir in the rest of the quartered berries. Chill until ready to assemble the shortcakes.
To make the whipped cream, combine the heavy cream and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Mix on medium-low speed until frothy, and then increase the speed to medium-high. Whisk until stiff peaks form, being careful not to over-beat.
To assemble the shortcakes. slice each one in half horizontally. If desired, use a star-shaped cookie cutter to cut a star out of the top portion of each cake. Transfer the bottom half of each cake to a serving plate, top with the strawberry sauce and a dollop of whipped cream. Arrange the cake stars and blueberries on top. Serve immediately.

The shortcakes on its own tasted like a shortbread, but less rich, and lighter in texture, almost cake like, perhaps because I did not bake it until it was crunchy enough.
However, after putting on the whipped cream on top, the flavor improved twofold, so that was suprising.

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