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Strawberry Shortcake

October 2014

Serves: 6  


For the shortcake:  

1 cup all-purpose flour  

3½ tablespoons sugar  

4 teaspoons baking powder  

1/8 teaspoon salt  

10 tablespoons cold butter  

¾ cup heavy cream  

3 ½ tablespoons Greek yogurt  

1 lemon  

1 fresh vanilla bean  

¼ cup raw sugar  


Preheat the oven to 325 degrees F.   

Sift the flour, sugar, baking powder, and salt into the mixing bowl of a stand mixer. Add the butter and, using paddle attachment, mix on medium speed until the mixture takes on a sandy consistency.  

In a separate bowl, add the cream and yogurt. Carefully slice the vanilla beans in half lengthwise just enough to open the pod. Scrape the vanilla seeds into the cream mixture and whisk together. Using a microplane, grate the zest of the whole lemon into the cream mixture and stir until well combined.  Be careful to avoid the white pith of the lemon, as it will give the cream a bitter flavor.   

Pour the cream mixture into the bowl with the dry ingredients and continuing mixing on medium speed until well combined and a dough has formed. Turn the dough out on to a surface lined with lightly floured parchment paper and roll it out into a ¼-inch thick rectangle. Carefully lift the parchment paper onto a baking sheet, and sprinkle raw sugar over the top of the dough. Bake until golden brown, about 12 minutes.    

Once the shortcake has cooled, use a 3 to 5 inch circular cookie cutter to cut the cake into disks. (You can also cut the cake into 3-inch squares.)    


For the vanilla whipped cream: 

2 cups heavy cream  

2 ½ tablespoons sugar  

2 vanilla beans   


Pour the cream into a large mixing bowl. Carefully slice the vanilla beans in half lengthwise, just enough to open the pod. Scrape the vanilla seeds into the cream and then add the sugar. Whip until just thickened and peaks form, careful not to over whip.  


For the toppings:  

2 pints farm-fresh strawberries  

1 pint strawberry sorbet  

1 pint vanilla ice cream  


Remove the green tops of the strawberries and cut into quarters. Place the cake on a plate, top with strawberry pieces and garnish with whipped cream and scoops of strawberry sorbet and vanilla ice cream.  

Notes: At José’s restaurant America Eats Tavern, his team elevated this humble dish by coring the strawberries and filling them with strawberry gelée to add a special texture to the dish and an intense strawberry flavor. For making this dish at home, be sure to find the ripest, unblemished strawberries you can, preferably from a local farmer.