Monday, July 4, 2011
1 2/3 cup all purpose flour
3 1/2 tablespoons sugar
1 tbs plus 1/2 tsp baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tbs cold butter cut into 1/2 inch cube
2 teaspoons lemon zest
2/3 cup heavy cream, plus 1 tablespoon
Strawberries & Whipped Cream:
1 pound strawberries, quartered
2 tablespoons sugar
2 teaspoons balsamic vinegar
1 tablespoon lemon juice
1 cup heavy whipping cream
1 teaspoon sugar
1 teaspoon vanilla extract
Put the flour, sugar, baking powder, egg yolks, and salt in the bowl of a food processor and pulse to combine. Add the butter and lemon zest and pulse until mixture resembles a coarse meal. Add 2/3 cup of heavy cream and pulse until the dough comes together. Kneed dough on a floured surface and roll into a 7-inch circle (about 3/4 inch thick). Cut into rounds the size of biscuits (about 6-8). Place on a parchment paper lined cookie sheet and refrigerate for 20 minutes. Brush the top with the tablespoon of heavy cream and sprinkle tops with sugar. Place in a 350 degree oven for about 15-20 minutes. Remove from oven when shortcakes are slightly browned. Cool on rack.
While the biscuits are cooking mix together the strawberries, sugar, balsamic vinegar, and lemon juice. Let sit for about 30 minutes.
Meanwhile, whip the cream with an electric mixer until soft peaks form. Add the sugar and vanilla and beat just to combine.
To assemble the shortcakes, cut each in half. Place strawberries (and juice!!) on top, followed by a generous dollop of whipped cream. Put the top of the shortcake on top and serve.