Strawberry Shortcake Recipe

Name: Bullard Taverns STRAWBERRY SHORTCAKE Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 cups Fresh strawberries, hulled and sliced; 1 cup Fresh cherries, pitted and halved; 2 tablespoons Granulated sugar; 1 tablespoon Lemon juice; 1 cup Heavy whipping cream; 2 tablespoons Powdered sugar; 1 teaspoon Vanilla extract; 4 Egg yolks; 1 cup Granulated sugar; 1 cup Whole milk; 1 cup Heavy cream; 1 cup Mascarpone cheese; 1 teaspoon Freshly ground black pepper; 2 cups All-purpose flour; 1 tablespoon Baking powder; 1 tablespoon Granulated sugar; 1 teaspoon Salt; 1 stick Unsalted butter, cold and cubed; 3 tablespoons Heavy cream

Inspired by Bullard Tavern

Time1h 30m

Serves6

whipped cream, macerated strawberries & cherries, black pepper mascarpone crème anglaise

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Ingredients

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For the Macerated Strawberries and Cherries

2 cups Fresh strawberries, hulled and sliced

1 cup Fresh cherries, pitted and halved

2 tablespoons granulated sugar

1 tablespoon ReaLemon lemon juice

For the Whipped Cream

1 cup Heavy whipping cream

2 tablespoons Powdered sugar

1 teaspoon Watkins vanilla extract

For the Black Pepper Mascarpone Crème Anglaise

4 Egg yolks

1 cup granulated sugar

1 cup Whole milk

1 cup Heavy cream

1 cup Mascarpone cheese

1 teaspoon Freshly ground black pepper

For the Shortcake

2 cups 00 bread flour

1 tablespoon Baking powder

1 tablespoon granulated sugar

1 teaspoon Celtic sea salt

1 stick Unsalted butter, cold and cubed

3 tablespoons Heavy cream

Method

Prepare the Macerated Strawberries and Cherries

Macerate the Fruits

In a bowl, combine sliced strawberries, halved cherries, granulated sugar, and lemon juice. Toss gently to coat the fruits. Cover and let sit for at least 30 minutes to allow the juices to form.

Make the Whipped Cream

Whip the Cream

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Set aside.

Prepare the Black Pepper Mascarpone Crème Anglaise

Make the Crème Anglaise

In a saucepan, whisk together egg yolks and granulated sugar until pale. Gradually add milk while whisking. Cook over medium heat, stirring constantly until thickened. Remove from heat. Stir in heavy cream, mascarpone cheese, and black pepper. Cool completely.

Bake the Shortcake

Prepare the Shortcake

Preheat the oven to 400°F (200°C). In a bowl, whisk together flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in heavy cream until just combined. Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick round and cut into circles. Place on a baking sheet and bake for 15-20 minutes until golden.

Assemble the Strawberry Shortcake

Layer the Ingredients

Slice the shortcakes in half. Layer the bottom half with macerated strawberries and cherries, add a dollop of whipped cream, and place the top half on. Drizzle with crème anglaise and serve immediately.