Shortcake:
2 3/4 cups pastry or cake flour
1/4 cup sugar plus additional to
sprinkle on top
1 tablespoon plus 1 teaspoon baking
powder
1 teaspoon salt
10 tablespoons chilled unsalted butter,
cut into 2 tablespoon-pieces
1 cup heavy cream plus additional to
brush on top
Filling:
2 pints fresh
strawberries, stemmed (wash fruit, then stem)
2 tablespoons sugar
2 teaspoons lemon juice
2 teaspoons kirsch
1/2 teaspoon orange zest
Vanilla ice cream
1/2 cup sweetened
whipped cream
To prepare
shortcake dough: Follow steps #1 - 2:
1. Prepare the shortcake: Preheat
the oven to 375 degrees F. Line a baking tray with parchment paper.
2. In a food processor fitted with the
steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a
few on/off turns. Add the chilled butter and process just until combined. With
the motor running, pour the cream through the feed tube, stopping just before
the dough forms a ball.
3. Turn out the dough onto a lightly
floured surface and gently knead, forming a smooth ball. Do not overwork. Roll
out the dough to a round 3/4 inch thick. Using a 3-inch cookie cutter, cut out 8
circles. (Knead the scraps together and reroll as required.)
4. Arrange the 8 circles on the
prepared baking tray, brush the tops with cream and sprinkle lightly with sugar.
Bake 30-35 minutes, or until the cakes are golden and firm to the touch. Cool on
a wire rack.
5. Meanwhile, rinse and drain the
strawberries. Cut each berry into thick slices and toss with the sugar in a
large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix.
Set aside.
6. When ready to serve, split each
shortcake in half and warm slightly.
7. For each serving,
place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of
ice cream on the cake, arrange a scant cup of strawberries over and around the
ice cream, and top with the remaining half of the cake. Add a dollop of
sweetened whipped cream on the side of the plate and serve immediately.
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