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Recipe Detail Page
Strawberry Shortcake
Early Summer 2014
This version of the classic strawberry shortcake uses all the familiar components—cake, strawberries and whipped cream. Here, however, the cake is lighter and baked in one cake pan, rather than rolled and cut as individual biscuits. The finished presentation, though not layered, includes a warm strawberry sauce and hints of orange and vanilla. With fresh Ontario strawberries, what could be better?
Serves 12
SHORTCAKE
1 cup (250 mL) all-purpose flour
1 cup (250 mL) cake flour
⅓ cup (80 mL) loosely packed light brown sugar
1 tbsp (15 mL) baking powder
½ tsp (2 mL) kosher salt
½ cup (125 mL) cold unsalted butter, cut into ½ inch (1 cm) pieces
½ cup (125 mL) milk
½ cup (125 mL) whipping cream
1 egg
½ tsp (2 mL) vanilla extract
Finely grated rind of 1 orange
1 tbsp (15 mL) demerara sugar
Icing sugar for dusting
WARM STRAWBERRY SAUCE
1 lb (500 g) fresh strawberries, quartered
¼ cup (60 mL) sugar
1 tbsp (15 mL) water
½ vanilla bean
1 tsp (5 mL) cornstarch dissolved in1 tsp (5 mL) cold water
1 tsp (5 mL) lemon juice
WHIPPED CREAM & STRAWBERRIES
1 cup (250 mL) whipping cream
2 tbsp (30 mL) sugar
½ tsp (2 mL) vanilla extract
1 lb (500 g) fresh strawberries, sliced ¼-inch (5-mm) thick
1 Preheat oven to 350°F (180°C). Line the bottom of an 8-inch (20-cm) square cake pan with parchment paper. Set aside.
2 Combine all-purpose and cake flours, light brown 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 1¼-inch (3-cm) 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 berries are soft but not falling apart. Add 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 (30 mL) 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. (For a more finished look, you can create a quenelle of whipped cream by dipping an oval spoon in hot water, and then dragging it through the cream to create a smooth egg shape.)
Serves 12
