Strawberry Kiwi Shortcakes

by moderndomestic on April 7, 2011

Strawberry kiwi shortcakes.

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.

This is a photo from the actual brunch - courtsey of Mango Tomato.

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.

Assemble desserts:
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.

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{ 6 comments… read them below or add one }

Olga @ MangoTomato April 8, 2011 at 6:20 pm

this was seriously good!!! I know: I’ve had it :)


Alice April 12, 2011 at 10:17 am

So what does having the cream cold do? Does it just whip faster, or is the final texture different somehow?


Iddil April 14, 2011 at 8:30 am

Yummy! Looks sooooo good!


Recipe Clubs April 28, 2011 at 10:30 am

MMMM! I haven’t made a strawberry shortcake in ages! Can’t wait to try this one out! And I bet that whipped cream made all the difference! I’d like to try flavoring the whipped cream… not quite sure how that would work yet. have you ever tried something like that?
~Nancy Lewis~


moderndomestic April 28, 2011 at 4:23 pm

Hey Nancy,

Yes, you can flavor the whipped cream – what flavor were you thinking of using? You could add any extract – like lemon, vanilla, or almond by whipping it in at the very end. vanilla extract to my whipped cream – I beat it in at the very end. And for adding sugar or powdered sugar, I wait until the cream is starting to stiffen and hold its form (you will see that the ripples in the cream made by your whisk start to stay imprinted in the cream) and then add the sugar. You could try folding some fresh berries or lemon curd after the cream is whipped, or even adding spices – like cardamom, ginger or cinnamon. There are many ways to go! Let me know what you end up doing!



Recipe Clubs April 30, 2011 at 2:23 pm

I was thinking either a mild lemon or blueberry would work really well! And thanks for the other ideas! I’ll let you know what I decide!
~Nancy Lewis~


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