Strawberry Shortcake

This s a lighter version of the traditional Strawberry Shortcake. I liked the use of a strawberry sauce.  Use a vanilla bean like the recipe suggests in the sauce…it is so much better than vanilla extract.  I used Turbinado sugar instead of brown sugar.  Based on Food & Drink Early Summer 2014 recipe.

SHORTCAKE
1 cup all purpose flour
1 cup cake flour
1/3 cup loosely packed Turbinado sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup cold unsalted butter cut into 1/2 inch pieces
1/2 cup milk
1/2 cup whipping cream
1 egg
1/2 tsp vanilla extract
Finely grated rind of 1 orange
1 tbsp demerara sugar
Icing sugar for dusting

WARM STRAWBERRY SAUCE
500g fresh strawberries, quartered
1/4 cup sugar
1 tbsp water
1/2 vanilla bean
1 tsp cornstarch dissolved in 1 tsp cold water
1 tsp lemon juice

WHIPPED CREAM AND STRAWBERRIES
1 cup whipping sugar
2 tbsp sugar
1/2 tsp vanilla extract
500 g fresh strawberries, sliced 1/4 inch thick

1. Preheat oven to 350 F.  Line the bottom of an 8 inch square cake pan with parchment paper.  Set aside.
2. Combine all purpose and cake flours, turbinado sugar, baking powder and salt in a large bowl and whisk to combine.
3. Using a pastry blender or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
4. In a medium bowl, whisk together the milk, whipping cream, egg, vanilla and grated orange rind. Make a well in the centre of the flour ingredients and pour in the milk/cream mixture.  Fold together gently with a rubber spatula just until the dry ingredients are evenly moistened.  The mixture will look a little shaggy.
5. Turn the mixture into the prepared cake pan and level the top with an off set metal spatula or the back of a spoon.  Sprinkle the top with the demerara sugar.
6. Bake for 25 to 30 minutes or until top is golden brown and the edges just start to pull away from the sides of the pan.  Allow to cool in the pan on a rack.
7. Invert the cake out of the pan onto a cutting board and peel off paper.  Turn the cake right side up.  Trim the edges, then cut into 1 1/4 inch squares.  Store the squares in a sealed container until serving.  The cake is best the same day but can be made up to 1 day ahead.
8. For the strawberry sauce combine the strawberries, sugar and water in a medium saucepan.  Cut the vanilla bean in half lengthwise and scrape the black seeds into the strawberry mixture.  Add the vanilla pod to the pot.
9. Place the pot over low-medium heat and cook until the berries begin to release their juices.  Toss gently and continue cooking until the dissolved cornstarch and bring to a boil.  Cook just until the juices have thickened.  Remove from heat, add the lemon juice and discard vanilla pod.  (The sauce can be made ahead and gently reheated before serving.)
10. Whip together the cream, sugar and vanilla to stiff peaks.  (Use immediately or refrigerate covered for up to 2 hours.  If necessary lightly re-whip before using)
11. To serve, dust the cake squares with icing sugar.  Place about 2 tbsp of warm strawberry sauce on each plate.  Top with 3 cake squares per serving.  Distribute fresh strawberry slices on each plate, and top with a dollop of whipped cream.  

Serves 12

Blueberry Shortcake

Shortcakes:

2 cups all purpose flour

¼ cup sugar

1 tbsp grated lemon peel

2 tsp baking powder

½ tsp baking soda

¼ tsp salt

¼ cup soft butter

½ cup buttermilk

1 tbsp lemon juice

1 egg white, lightly beaten

1 tsp water

2 tsp sugar

Filling:

5 cups fresh or frozen blueberries, divided

½ cup sugar

2 tbsp lemon juice

2 tsp cornstarch

½ tsp vanilla extract

1 cup whipped topping

Heat oven to 400 F.  In large bowl, stir together flour, ¼ cup sugar, lemon peel, baking powder, baking sod and salt.  Cut in butter with fork until mixture resembles coarse crumbs.  Add buttermilk and 1 tbsp lemon juice to flour mixture all at once, stirring with a fork until dough comes away from the side of the bowl.

On a lightly floured surface, knead dough 3 to 4 times until smooth.  Pat dough ½ inch thick.  Using a floured 3 inch round cookie cutter, cut out 8 shortcakes (repat dough and use scraps).  Place shortcakes 2 inches apart on a greased baking sheet.

Combine egg white and water and brush lightly over shortcakes.  Sprinkle 2 tsp sugar evenly over shortcakes.  Bake 12 to 15 minutes or until lightly browned.  Let cool.

To make filling, combine 1 cup blueberries, ½ cup sugar, 2 tbsp lemon juice and cornstarch in a saucepan.  Bring mixture to a boil.  Reduce heat to medium-low, and cook 5 minutes or until thick.  Remove from heat.  Stir in vanilla.  Pour blueberry glaze over remaining blueberries; stir well to combine.  Cover and chill.  Using a serrated knife, split shortcakes in half horizontally.  Spoon about ½ cup blueberry mixture over bottom half of each shortcake.  Top with whipped topping and top half of shortcake.  Serves 8.

Chocolate Strawberry Shortcake

Sorry but don't have a picture of this one, it is simple and delicious and quick.  Make up a design with the strawberries to fancy it up or just pile them on for something more casual.  Actually any fruit will work.

6 cups fresh strawberries
1/4 cup sugar
1 square semisweet chocolate
1 2/3 cups all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup sugar
1 tablespoon baking powder
1/4 tsp salt
1/2 cup butter
1 beaten egg
2/3 cup milk
1 cup whipping cream
2 tbsp sugar

1. Select 4 strawberries - the most uniform you can find and set aside.  Slice the remaining berries.  Combine sliced berries and 1/4 cup sugar (I omit the sugar here); set aside.  Melt semisweet chocolate.  Line a baking sheet with waxed paper.  Spoon melted chocolate over the bottom half of each reserved strawberry.  Place on baking sheet; refrigerate till needed.
2. For shortcake, in a mixing bowl combine flour, cocoa powder, 1/4 cup sugar, baking powder and salt.  Cut in the butter till mixture resembles coarse crumbs.  Combine egg and milk; add all at once to dry ingredients and stir just to moisten.  Spread dough in a greased 8 x 1 1/2 inch round baking pan, building up edge slightly.  Bake in a 450 oven for 15 to 18 minutes or till done.
3. Cool 10 minutes on a wire rack.  Remove from pan; place on a serving plate.  Beat whipping cream and the 2 tablespoons sugar on medium speed of electric mixer till soft peaks form.  Arrange some sliced berries atop cake.  Spoon whipped cream over top.  Arrange chocolate coated strawberries atop whipped cream.   Serve shortcake warm.  Pass remaining sliced berries with cake.

Makes 8 servings