Strawberry Shortcake
It only feels like summer in Nova Scotia once you’ve eaten your first strawberry shortcake. This is a recipe that I feel modernizes the dessert a bit by adding some melted white chocolate to the whipped cream and a simple wine glaze on the fresh berries. Feel free to use a standard tea biscuit here, as would be the traditional way served in homes, family restaurants and church suppers around the province.
Transfer 2 quarts (2 L) strawberries to bowl; cover and refrigerate until ready to use. In a saucepan, bring wine to a boil; cook for 1 minute. Stir in remaining strawberries, sugar, water, vanilla and salt; reduce heat and simmer, stirring occasionally, until strawberries have softened into the sauce, about 10 minutes. Transfer to the blender; puree until blended and smooth. Through a fine-mesh sieve, strain, discarding solids. Transfer glaze to an airtight container, stir in lemon juice; cover and refrigerate until ready to use.
Place chocolate in small heatproof bowl; place over a pot of simmering water. With a spatula, gently stir until melted, smooth and glossy. Remove from heat; let stand until room temperature.
In a bowl, beat together cream and creme de cacao until in soft peaks and doubled in volume. With whisk attachment and medium speed, and adding reserved chocolate mixture in slow, steady stream, beat chocolate into the cream mixture for about 20 seconds, then increase speed to high and beat for about 5 seconds (small balls of chocolate may still be visible in the mixture). Pour half of the reserved glaze over reserved strawberries; toss to coat (if the glaze is too thick, stir in a small amount of water).
Make vertical slice partway through each Cream Scone; open slightly. Evenly divide strawberry mixture among scones. Top with whipped cream and drizzle with any remaining glaze.
Makes 8 individual shortcakes
A few notes on making the white chocolate whipped cream: in order for the chocolate to become incorporated into the whipping cream, it must be still viscous but not terribly hot, as this will cause the cream to collapse. As long as the chocolate doesn’t feel warm to the touch, you should be fine to begin. Also, small little lumps of chocolate may remain in the cream sometimes, but they melt when you eat it and give an interesting texture to the dish, so don’t fret too much if the cream isn’t perfectly smooth.
In a bowl, whisk together flour, baking powder, sugar, and salt; with fingers, rub in butter until mixture has pea-sized bits. In a glass measure, with a fork, lightly beat egg; add enough cream to fill 1 cup (250 mL). Stir into flour mixture just until the dough comes together (do not overwork or knead). Discarding any flour in the bottom of the bowl, transfer dough to the lightly floured surface. Pat into a circle about 1-inch (2.5 cm) thick; cut into 8 wedges. Transfer to parchment paper–lined baking sheet, at least 2 inches (5 cm) apart. Bake in 400°F (200°C) oven until lightweight and golden on edges, about 12 minutes. Through a small fine-meshed sieve, sprinkle icing sugar over top.
Ingredients
Directions
Transfer 2 quarts (2 L) strawberries to bowl; cover and refrigerate until ready to use. In a saucepan, bring wine to a boil; cook for 1 minute. Stir in remaining strawberries, sugar, water, vanilla and salt; reduce heat and simmer, stirring occasionally, until strawberries have softened into the sauce, about 10 minutes. Transfer to the blender; puree until blended and smooth. Through a fine-mesh sieve, strain, discarding solids. Transfer glaze to an airtight container, stir in lemon juice; cover and refrigerate until ready to use.
Place chocolate in small heatproof bowl; place over a pot of simmering water. With a spatula, gently stir until melted, smooth and glossy. Remove from heat; let stand until room temperature.
In a bowl, beat together cream and creme de cacao until in soft peaks and doubled in volume. With whisk attachment and medium speed, and adding reserved chocolate mixture in slow, steady stream, beat chocolate into the cream mixture for about 20 seconds, then increase speed to high and beat for about 5 seconds (small balls of chocolate may still be visible in the mixture). Pour half of the reserved glaze over reserved strawberries; toss to coat (if the glaze is too thick, stir in a small amount of water).
Make vertical slice partway through each Cream Scone; open slightly. Evenly divide strawberry mixture among scones. Top with whipped cream and drizzle with any remaining glaze.
Makes 8 individual shortcakes
A few notes on making the white chocolate whipped cream: in order for the chocolate to become incorporated into the whipping cream, it must be still viscous but not terribly hot, as this will cause the cream to collapse. As long as the chocolate doesn’t feel warm to the touch, you should be fine to begin. Also, small little lumps of chocolate may remain in the cream sometimes, but they melt when you eat it and give an interesting texture to the dish, so don’t fret too much if the cream isn’t perfectly smooth.
In a bowl, whisk together flour, baking powder, sugar, and salt; with fingers, rub in butter until mixture has pea-sized bits. In a glass measure, with a fork, lightly beat egg; add enough cream to fill 1 cup (250 mL). Stir into flour mixture just until the dough comes together (do not overwork or knead). Discarding any flour in the bottom of the bowl, transfer dough to the lightly floured surface. Pat into a circle about 1-inch (2.5 cm) thick; cut into 8 wedges. Transfer to parchment paper–lined baking sheet, at least 2 inches (5 cm) apart. Bake in 400°F (200°C) oven until lightweight and golden on edges, about 12 minutes. Through a small fine-meshed sieve, sprinkle icing sugar over top.