I have strawberry shortcakes on the brain. I’ve been thinking about different things I can do with the dessert, like making strawberry shortcake ice cream, bar cookies, or hand pies. But I didn’t think about making actual strawberry shortcakes until last weekend, when I had a bunch of fruit left over from the fruit tartlets and wanted to bring something delicious for brunch with Mango Tomato and Snacking in the Kitchen.
I sliced up some leftover strawberries and kiwis and let them macerate in sugar, white wine, and basil. Then I made a delicate, rich biscuit recipe from Baking Illustrated and whipped up some heavy cream. Layer it all together, and you have strawberry kiwi shortcake recipe that’s a little sophisticated and very delicious.
Really, this recipe would work with just about any soft fruit or berries that are in season – peaches, blackberries, mangoes, raspberries – they’d all be delicious. It’s yet another reason to be happy that spring is here – we have so many delicious fruits to look forward to.
Strawberry Kiwi Shortcakes
Adapted From Baking Illustrated, by the Editors of Cooks Illustrated Magazine
Makes 9 servings
For the strawberry-kiwi topping
3 kiwis, peeled, halved, and sliced into ⅛ inch slices
1 lb strawberries, cleaned, halved, and sliced into ⅛ inch slices
1 tbs sugar
2 tbs white wine
1 tbs basil leaves, chopped
Combine all ingredients in a small bowl. Let macerate for at least half an hour and up to two hours before serving.
For the biscuits
2 cups (10 oz) All Purpose Flour
5 tbs (2.25 oz) sugar
1 tbs baking powder
½ tsp salt
8 tbs (4 oz) unsalted butter, cold, cut into ½ cubes
1 large egg, lightly beaten
½ cup + 1 tbs (4.5 fl oz) half and half or whole milk
1 egg + 1 tbs water (for egg wash)
Preheat oven to 425° F.
In the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the cold butter and beat on low, stopping occasionally to break up any large chunks of butter with your fingers, until the mixture resembles fine crumbs.
Beat together the eggs and half and half or whole milk (you can do this in the measuring cup) until lightly combined. Add the egg mixture to the flour mixture and beat until a rough dough forms.
Turn the mixture onto a lightly floured work surface and pat into a rectangle, about ¾ inch thick. Cut into 2 inch rounds with a floured biscuit cutter. Place rounds on a parchment-lined baking sheet, 1 inch apart, and lightly brush with egg wash. Bake for 12-14 minutes, until lightly browned, rotating the baking sheet 180° halfway through the bake time.
For the cream
1 cup whipping cream, very cold
2 tbs sugar
1 tsp vanilla extract
Place the cream, sugar and vanilla in a bowl of a standing mixer fitted with a whisk attachment. Whisk until medium peaks form.
Slice the warm biscuits in half with a serrated knife. Spoon a layer of fruit and a layer of whipped cream on one biscuit half. Top with the other half. Spoon a little more whipped cream on the biscuit and top with half a strawberry. Repeat with remaining biscuits and serve.