September 23, 2015

September Strawberry Shortcake! {Recipe by Ina Garten}

Farmer's Market Strawberries inspired me to search for a good strawberry dessert recipe. I like this one from Ina Garten (the "Barefoot Contessa") because it's simple and delicious. For a touch of garnish, I added some fresh basil, a trend that's now popular in France.

Strawberry Shortcake Recipe by Ina Garten

*2 cups all-purpose flour
*2 tablespoons of granulated sugar
*1 tablespoon baking powder
*1 teaspoon kosher salt
*12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
*2 extra-large eggs, lightly beaten
*1/2 cup cold heavy cream
*1 egg beaten with 2 tablespoons water or milk, for egg wash
*2 pints fresh strawberries, hulled and thickly sliced
*2 tablespoons Grand Marnier liqueur
*Whipped cream (sweetened with a little sugar)
*Fresh basil or mint (for garnish)

1.) Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
2.) Sift flour, 2 tablespoons sugar, baking powder and salt into the bowl.
3.) Use an electric mixer with paddle attachment or mix by hand.
4.) Add the butter and mix on low speed until the butter is the size of peas. 
5.) Combine the eggs and heavy cream and then add to the flour mixture. 
6.) Mix until just combined. The dough will be sticky and lumpy.
7.) Place the dough on a well-floured surface. 
8.) Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. 
9.) Shape about 12 to 15 biscuits and place on the sheet pan
10.) Brush the tops of the biscuits with the egg wash, and sprinkle with sugar.
11.) Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Allow to cook for about 5 minutes.
12.) Toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. 
13.) Serve a spoonfuls of strawberries over a shortcake.
14.) Top with a dollop of whipped cream and garnish with basil or mint leaves.

Copyright © 2014, Lisa Alexander. All rights reserved.

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