Strawberry Shortcake With Lemon Pepper Syrup Recipes

STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
• In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
• Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
• With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.
• Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.
• In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)
• To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
• Note: If you'd like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
• Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

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.

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.

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