Olive Oil Strawberry Shortcake Recipes

OLIVE OIL STRAWBERRY SHORTCAKE

Steps:

• Place strawberries, orange zest and juice and 1/4 cup sugar into a medium saucepan over medium heat. Cook until strawberries are soft and broken down, about 10 minutes. Remove from heat and allow to cool to room temperature.
• Preheat oven to 350 degrees F.
• Sift flour, baking powder and salt into a bowl. Pour eggs and 1 cup sugar into the bowl of a stand mixer fitted with the whisk attachment. Whip until frothy and pale yellow. Slowly add olive oil, continuing to whip. Slowly add the flour mixture. Add milk and mix for 2 more minutes. Fold in the strawberry compote. Swirl the jelly in with a spatula, but don't overmix.
• Butter a 9-inch round cake pan. Transfer batter to the cake pan. Sprinkle remaining 2 tablespoons sugar over the top. Bake on the middle rack until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool in pan for 15 minutes, then invert out of the pan to a rack to cool completely, 45 minutes to 1 hour.
• Serve cake sliced into wedges with whipped cream.

STRAWBERRY BALSAMIC SHORTCAKES

Steps:

• To make the strawberries, toss the coined berries and cane sugar together in a bowl. Let them sit for about 20 minutes, or until they start to break down and liquefy.
• Preheat the oven to 450°F (230°C or gas mark 8) and have a sheet pan lined with parchment nearby.
• To make the biscuits, in a bowl, stir together the flour, baking powder, granulated sugar and salt. Drizzle over the olive oil, and gently toss with your hands until droplets of oil are dispersed evenly throughout the flour. Add the buttermilk, stirring gently and compressing with your hands until a shaggy dough is formed. Dump out onto a floured work surface and knead until it comes together into a solid mass. Roll it out into a 1¼-inch (3-cm)-thick disk. Using a 3-inch (7.5-cm) biscuit cutter, punch out 6 biscuits, folding and re-rolling the dough if needed. Place the biscuits on the lined sheet tray, brush with more buttermilk, sprinkle with raw sugar if using, and bake for 8 to 10 minutes, or until slightly puffed and golden brown. Remove the biscuits and transfer to a wire rack to cool.
• To make the balsamic glaze, combine the balsamic vinegar and honey in a saucepan and bring it to a simmer. Cook over medium-low heat for 10 to 15 minutes, or until the liquid reduces by half. Set aside to cool and thicken.
• To make the whipped cream topping, when you're ready to serve, beat together the cream and honey in a stand mixer with a whisk attachment, or in a bowl with an electric mixer, until stiff peaks form, about 3 minutes. Split the cooled biscuits in half and spoon on some of the strawberries along with some of their juices so it soaks into the bottom biscuit. Top with a dollop of whipped cream, followed by a drizzle of the balsamic glaze. Top with the other half of the biscuit, and repeat with more strawberries, more cream, and another drizzle of glaze. Repeat with the rest of the biscuits, and serve immediately.