I’ve been thinking a lot lately. I’ve been thinking about throwing my worries in the Grand Canyon. And about how perfect tiny strawberries can be turned into edible gems! And I’ve been thinking about strawberry shortcake, and how I want to eat every single remix of it. You can’t have too many shortcake versions. Just like you can’t have too many chocolate chip cookie variations!
This shortcake remix is just about as good as the Mariah Carey Fantasy Remix. Sometimes I eat this shortcake before dinner. Sometimes I play that remix on the jukebox. Sometimes I get high fives for both.
Recipe from The Perfect Scoop
- 1 lb strawberries
- 3/4 cup sugar
- 1 t grand marnier
- squeeze of half of a lemon (about 1 t)
- pinch of salt
- Slice the strawberries and toss with sugar and grand marnier in a medium bowl, stirring until the sugar begins to dissolve. Cover and let stand for 45 minutes to 1 hour, stirring every so often.
- Purée the berries and their liquid in a blender with lemon juice and salt until smooth. Press the mixture through a fine mesh strainer to remove the seeds.
- Chill mixture for a couple hours and then freeze in your ice cream maker according to the manufacturer’s instructions.
These shortcakes are cookie-sized. Perfect for a nice round scoop of sorbet, while maintaining a ladylike image. Although, I ate my shortcake sundae pre-pepperoni pizza last night. Sooooo, I’m not the best with tips about maintaining a ladylike image.
- 3/4-1 cup all-purpose flour
- 3/4 cup whole wheat pastry flour
- 1/2 t baking soda
- 1/4 t kosher salt
- 6 T butter, frozen for 30 minutes
- 1/2 cup + 2 T buttermilk
- 3 T honey
- Preheat your oven to 400F. Line a large baking sheet with parchment paper. Set aside.
- Whisk together the flours, baking soda, and salt in a large bowl. Grate the frozen butter over the dry ingredients. Rub into the flour with your fingers until mostly incorporated.
- Whisk together the buttermilk and honey in a measuring cup. Pour over the dry ingredients and stir gently with a wooden spoon. Pour onto a floured surface and knead a few times, adding a few more handfuls of flour until the dough holds together nicely and isn’t too wet.
- Using your favorite biscuit cutter cut out mini or not-so-mini shortcakes. Place on a baking sheet and bake for 10-13 minutes or until lightly golden and baked through. Cool thoroughly on a wire rack.
Sandwich a scoop of sorbet in a halved shortcake. Top with whipped cream* and a teeny perfect strawberry. There may be more shortcakes than sorbet, but there is enough to fill at least six. Simply double the sorbet recipe to fill all 13 minis.
* Beat together a cup of heavy cream, vanilla, and sugar to taste.
Click HERE for a printable pdf of the recipe above.
Because I feel I need to be honest about the fact
that I sometimes wear suspender shorts.