Strawberry Shortcake With Lemon Pepper Syrup Recipe 465 Recipes

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP RECIPE - (4.6/5)

Steps:

• 1.Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. 2.Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. 3.In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes. 4.Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. 5.Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. 6.Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. 7.Whip heavy cream and vanilla until soft peaks form. 8.Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving. Originally published with Strawberry Shortcake Forever May 29, 2013

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP

Steps:

• Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
• Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
• In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
• Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
• Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
• Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
• Whip heavy cream and vanilla until soft peaks form.
• Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

FRESH STRAWBERRY LEMON SHORTCAKE

Steps:

• Combine strawberries and 2 tablespoons sugar in a bowl; cover and refrigerate until ready to serve.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl. Cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and 3/4 teaspoon lemon zest in another bowl; stir into crumb mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead 10 turns. Divide dough in half; pat or roll out into a 3/4-inch thick round. Transfer rounds to a baking sheet.
• Bake in preheated oven until golden brown, 8 to 10 minutes. Remove to cool on a wire rack for 15 minutes. Split each shortcake in half horizontally.
• Mix yogurt, sour cream, agave nectar, and 1/2 teaspoon lemon zest in a bowl; set aside. Beat whipping cream in another bowl until foamy. Add 1 teaspoon sugar, continuing to beat cream until stiff peaks form.
• Arrange cake bottoms on dessert plates and evenly spread with yogurt mixture. Top each cake with 1/4 of the strawberries and 1/4 of the whipped cream. Place the cake tops over the whipped cream and cover with remaining strawberries and whipped cream.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

Steps:

• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
• For filling:
• Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
• Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
• Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.