0.0 – 0 reviews • Strawberry
| Level: |
Easy |
| Total: |
1 hr |
| Active: |
45 min |
| Yield: |
4 to 6 servings |
Ingredients
- 1 cup roasted unsalted pistachios
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 cup plus 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1/4 cup shortening
- 2 sticks (16 tablespoons) cold unsalted butter, plus 2 tablespoons for work surface
- 2 3/4 cups buttermilk
- 2 cups strawberries, quartered
- 3 tablespoons sugar
- 2 tablespoons balsamic vinegar
- Zest and juice of 1 orange
- 1/2 teaspoon lemon juice
- Pinch kosher salt
- 1/2 cup strawberries, quartered
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/3 cup crème fraîche
- 3 tablespoons sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- For the shortcake: Preheat the oven to 425 degrees F. Grind the pistachios into a fine powder using a food processor or spice grinder and set aside. Combine the flour, baking powder, baking soda, 2 tablespoons of the sugar, salt and 2 tablespoons of the pistachio powder in a large bowl. Add the shortening and work it into the flour using your fingertips until the mixture resembles coarse cornmeal. Grate the butter using the large holes on a box grater and add it into the flour mixture. Toss and pinch quickly with your fingers until all butter pieces are well-coated in flour mixture, about 30 seconds. Add the buttermilk and mix together to form a sticky dough. Careful to not overmix.
- Using your fingertips, spread the remaining 2 tablespoons butter across your work surface. Sprinkle a light layer of flour on top of the butter to prevent the biscuits from sticking. Turn the dough out onto the work surface and lightly flour your hands. Pat and form the dough into a 1/2-inch rectangle. Fold the dough into thirds like a letter and turn. Repeat this process, forming into a rectangle, patting to 1/2-inch thick and folding into thirds two more times.
- Lightly flour a 2 1/4-inch round cutter. Cut out the biscuits, rolling and cutting scraps until all the dough is used. Transfer the biscuits to a sheet tray lined with parchment paper. Refrigerate, uncovered, until cold, about 15 minutes.
- Bake the chilled dough until the tops are golden brown and lightly crisped, 8 to 10 minutes. Remove from the oven and sprinkle with the remaining pistachio powder and 1/4 cup granulated sugar. Let the biscuits cool on the pan for 5 minutes before removing.
- For the macerated strawberries: Add the strawberries, sugar, balsamic vinegar, orange zest, orange juice, lemon juice and salt into a large bowl. Toss to combine, then place into the refrigerator until ready to serve.
- For the strawberry sauce: Add the strawberries, sugar, vanilla extract and lemon juice into a saucepan. Turn on the heat to medium-high. Bring to a boil, then cover and reduce to a simmer and cook, stirring often, for 5 minutes, or until lightly thickened and soft. Blend with an immersion blender.
- For the whipped crème fraîche: Whisk together the crème fraîche, sugar, and vanilla extract in a small bowl until smooth. Set aside.
- Whip the cream in a stand mixer until it reaches stiff peaks. Gently fold the crème fraîche into the whipped cream with a rubber spatula until smooth and blended. Serve immediately or cover and refrigerate until ready to use. If refrigerated, whisk gently a few times before serving. Ideally served within a day or two but will keep for several days.
- To plate, cut the biscuits in half. On the base biscuit place a dollop of whipped crème fraîche and 1 tablespoon of macerated strawberries. Place the other half of the biscuit on top and layer another dollop of whipped crème fraîche, another tablespoon of macerated strawberries and finish with a drizzle of strawberry sauce. Repeat the process for all biscuits and serve immediately on dessert plates.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
1157 |
| Total Fat |
71 g |
| Saturated Fat |
36 g |
| Carbohydrates |
115 g |
| Dietary Fiber |
6 g |
| Sugar |
45 g |
| Protein |
19 g |
| Cholesterol |
148 mg |
| Sodium |
1040 mg |