July 28, 2008

Berry Amusing

Volunteer Park’s Strawberry Shortcake Recipe

The doll may have gotten a sexy makeover, but the classic confection lives on.

Strawberry Shortcake
Serves 12-16

Ingredients
4 c. unbleached all-purpose flour
2 tbsp. sugar
2 tbsp. baking powder
2 tsp. kosher salt
12 oz. cold unsalted butter, diced
4 eggs, lightly beaten
1 c. chilled heavy cream

1. Sift flour, sugar, baking powder, and salt in mixer fitted with paddle attachment.

2. Add diced butter and mix on low until butter is incorporated and about the size of dimes.

3. Mix eggs and heavy cream in a small bowl. Add quickly to flour/butter mixture. Mix only until just blended.

4. Dump mixture out on floured counter and shape into a large circle. Cut out small circles with a glass or biscuit cutter and place on sheet pan.

5. Brush with egg wash (one egg beaten with a splash of heavy cream) and top with turbinado sugar (sugar in the raw).

6. Bake at 375º for 15 minutes, or until tops are golden brown.

7. Serve with fresh local berries (macerate in 1-2 tbsp. sugar for 15 minutes, if you choose, or add a drizzle of aged balsamic vinegar or elderflower syrup for an exotic flavor).

Volunteer Park Cafe, 1501 17th Avenue East (206-328-3155 or alwaysfreshgoodness.com).