Tuesday, June 15, 2010

Strawberry Shortcake

I have a lot on my plate right now - and I'm not referring to food - so I haven't been in the kitchen much. Besides, I have a newfound love. These days, after I am done attending to my kids, home reno and errands, you'll hardly find me sitting in front of my laptop dutifully blogging (or reading blogs). Heavens, no. Instead, I make myself a nice hot cuppa tea and watch GLEE online. Heh heh. High five to any GLEE fans reading! ;)

Anyway, here's a dessert I made when strawberries were still dominating the supermarket shelves. Since then, blueberries have slowly but surely taken over, and I can't wait to make a nice blueberry cake soon. But for today, let's shine the spotlight on the strawberries.



These beautiful long-stemmed ones were from Cold Storage. I grabbed a box, admiring their fresh, pristine state. They were a far cry from the tired, bruised ones I saw the day before at another supermarket chain (every punnet was bad ... how they had to audacity to put them up for sale is beyond me).

We ate most of these juicy strawberries as is, but I saved some for making Strawberry Shortcake - the American version, that is ... which consists of strawberries and whipped cream sandwiched in a split biscuit (scone). It is a classic dessert that is not to be confused with the Japanese Strawberry Shortcake, which is a frosted sponge cake with layers of strawberries and whipped cream.

I used the recipe from Joe Pastry, who gave a wonderful photo-by-photo tutorial. The one thing that fascinated me was the addition of hardboiled egg yolks to the biscuit dough. As Joe explained, "The biscuits are a variation of my go-to recipe, but sweeter and incorporating Rose Levey Beranbaum's trick of adding hard-cooked egg yolk for extra color, lightness and tenderness ..."

Genius.



The weather was crazy hot that day, and while it was the perfect time to enjoy this treat, it was a nightmare to take photos. I could not get any good shots when the cream refused to co-operate, and I couldn't care less either. I just wanted to eat! That's all you're getting today, folks. ONE photo of my Strawberry Shortcake, melting cream and all. :)

Was it good? Hell yeah!

Recipe
(from Joe Pastry)
- 220g plain flour
- 2 hardboiled egg yolks, pressed through a fine mesh strainer
- 1 teaspoon salt
- 1 tablespoon baking powder
- 30g sugar
- 56g cold butter, cut into small pieces
- 177ml buttermilk

- About 4 cups fresh strawberries, sliced
- 4 tablespoons sugar

- 1 recipe Chantilly Cream

1. Preheat oven to 260 degree celsius*, arranging a rack on the top shelf of the oven. Once that's done, combine the fruit and the sugar and allow to sit (macerate).
* I don't know about you, but for my oven, 260 degree celsius would be too hot. I didn't want my biscuit tops to burn, especially when they were sprinkled with sugar. So, I lowered it to 220 and it worked fine for me.

2. Sift the flour and leavening together into a bowl. Add the salt and egg yolk and whisk to combine. Add butter and rub between your fingers until the mixture looks like coarse meal. Add cold buttermilk and with a spatula, slowly and gently bring the dough together. Turn out onto a lightly floured board and knead once or twice to form a smooth dough. Pat into a mass about 3/4-inch thick (about 2cm) and using a biscuit cutter, cut into 2 3/4-inch rounds (about 7cm). You'll have 7-8 portions. Brush with melted butter, sprinkle with sugar and bake 10-12 minutes until golden.

3. Prepare the Chantilly cream. When the biscuits have cooled, split them and lay them on individual plates. Spoon on some of the Chantilly cream, then a layer of the macerated strawberries, then apply the tops of the biscuits. Add another layer of Chantilly cream and finish with more strawberries. Consume immediately, with gusto.

For step-by-step photos, click here.

24 comments:

  1. Hi Ju, think I am suaku but this is the 1st time I see strawberry with long stem that selling in supermkt. Agreed wif u fully that strawberry from supermkt are not fresh with lots of bruise most of the time. I can only get very pretty and fresh one at fruit store which cost much expensive.

    the strawberry shortcake looks pretty and yummy, it must b very freshing during hot weather

    ReplyDelete
  2. I love your photo!! Does not look in the least like you had trouble with it! The addition of hard-boiled egg yolks reminds me of the French sabls recipe!

    ReplyDelete
  3. What a lovely shortcake! Funny how you made this, and I made a strawberry cheesecake. I saw this recipe on Joe Pastry a little while ago and was surprised about the hard-boiled yolk. I prefer the sponge-type of shortcake, but this looks fantastic. Lovely photos!!

    ReplyDelete
  4. Such a fantastic and comforting dessert!

    ReplyDelete
  5. Long stems... heheh.... how pretty. And yes I love GLEE too!!! GLEEEEEEEE

    ReplyDelete
  6. Beautiful pictures, Ju! I'm determined to go strawberry picking this summer :)

    ReplyDelete
  7. Bellissimi ed invitanti, ne prendo uno, virtualmente si intende. Un abbraccio Daniela.

    ReplyDelete
  8. Ju, gorgeous photos and yeah, strawberries are back in season again. Can you believe that I've not made strawberry shortcakes before :P. Actually for our weather, I find that non-dairy whipped cream works better than using thickened cream!

    ReplyDelete
  9. Very good-looking shortcake, yum yum! Reminds me of a similar recipe I had done eons ago that used 4 hard-boiled egg yolks. But it was plain and not done as beautiful as yours.

    ReplyDelete
  10. Wow Ju! Your strawberry Shortcake look great! I have just wonder what to do with those strawberries that I have... em... now I know what to do with it le... thanks for sharing this recipe. Hope to read more about yr blueberry cake soon :)

    ReplyDelete
  11. Loved the beautiful long stems of your strawberries! I bet it tasted delicious.

    ReplyDelete
  12. OMG, posting such a deliciously inedible online photo... should be considered a crime!!!

    Yesterday, my wife was just lamenting about the state of veges that the supermarkets dare to put on sale these days.

    But thanks to cooks like you, you immortalize such strawberries for good! I'm sure they're thanking you in strawberry heaven.

    ReplyDelete
  13. Oooh, those strawberries look sooo delicious. And the shortcake looks like a perfect little strawberry sandwich, yummmmmm.

    ReplyDelete
  14. Oh, another Glee fan! I can't wait to hear what would spew out of Sue Sylvester's mouth. She is so good!

    Lovely strawberry shortcake!

    ReplyDelete
  15. It's the first time I've seen long-stemmed strawberries available here! Gonna keep a lookout for them :P And as always, stunning photographs :)

    *hi-fives fellow Gleek* Hehe.

    ReplyDelete
  16. Wow I love the idea of adding the hard boiled egg to it. The colour on the shortcakes look amazing! I often have times too where I can barely wait to eat and just take one or two photos haphazardly just to say I did ;).

    ReplyDelete
  17. Oh my! The strawberries look so good. We are now deep in winter and I'm waiting for the winter varieties to appear :) And I will remember this recipe!

    ReplyDelete
  18. One photo but it is already a gorgeous one! Your strawberry shortcake looks so darn good - forgive me of my rude table manners, I think I will just use my fingers and bite through it like a burger. Oops, no ladylike gentle eating with a fork from me!

    And as usual, strawberry shortcake always reminds me of strawberry shortcake (doll)!

    ReplyDelete
  19. Gorgeous photo! I'm drooling all over my keyboard. Makes me wish strawberries were still in season.

    ReplyDelete
  20. am done with glee about 2 weeks ago!
    then i went ahead to finish my ultimate cake off season 1.
    now am at masterchef australia! heheheh.
    wonderful. i LOVE strawberry shortcake.
    the sconey base.. whipped cream and fresh strawberries.
    wonderful breakfast :)

    ReplyDelete
  21. Hi u r simply a great cook. My inspiration to cook for my family. Can u pls help as I can't seem to find the chantilly cream recipe. Tks.

    ReplyDelete
    Replies
    1. Hi! I have fixed the link, thanks to your alert. :) Anyway, here it is for your easy reference: http://www.joepastry.com/2010/how_to_make_chantilly_cream/

      Delete