Fid Resto My Grandmother’s Strawberry Shortcake

By oakleyj

Fid Resto's Strawberry Shortcake is the perfect dessert for summer!

Ingredients

• The Shortcakes:
• 315 grams All Purpose Flour
• 1 tablespoon + 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 105 grams Butter
• 250 ml 35% Cream
• The Strawberries and Cream:
• 1 container Strawberries
• 500 ml 35% Cream
• The Strawberry Coulis
• 1 container Strawberries
• 1/2 cup give or take White Sugar
• Putting It All Together
• To taste Icing Sugar

Details

Adapted from cucinamoderna.ca

Preparation

Step 1

■The shortcake recipe contains three components: the shortcakes, the strawberries and whipped cream and the strawberry coulis.
■For The Shortcakes:
■Pre-heat oven to 425°F.
■Mix all the ingredients together until the dough is smooth.
■Roll out the dough to 1 inch in thickness and cut what ever shapes you wish. (The most common is round).
■Brush the pieces with a little 35% cream and bake until golden and cooked through.
■For The Strawberries and Cream:
■Wash the strawberries and cut them in half or quarters.
■About 100g is the right amount of strawberries for 1 portion.
■Whip 500ml of 35% cream to stiff peaks and reserve.
■For The Strawberry Coulis:
■Take a quantity of washed and cut strawberries and mix them with 10% of their weight of sugar.
■Let this mix and macerate for at least 1 hour. One day would be great.
■Once macerated, process the sugar/berry mix with a hand blender until smooth.
■Putting It All Together:
■Cut a shortcake in half and alternate layers of strawberries, whipped cream and strawberry coulis on the bottom half.
■Put on the top half and dust with a little icing sugar.
■Bon Appetit!