Ingredients Jump to Instructions ↓

  1. 2 3/4 cups 171g / 6oz Pastry or cake flour

  2. 1/4 cup 49g / 1.7oz Sugar - plus additional Sugar to sprinkle on top

  3. 1 tablespoon 15ml Baking powder - plus

  4. 1 teaspoon 5ml Baking powder

  5. 1 teaspoon 5ml Salt

  6. 10 tablespoons 150ml Unsalted butter - chilled, and Cut into 2 tablespoon-pieces

  7. 1 cup 237ml Heavy cream - plus additional Heavy cream to brush on top Filling

  8. 2 Fresh strawberries - stemmed

  9. 2 tablespoons 30ml Sugar

  10. 2 teaspoons 10ml Lemon juice

  11. 2 teaspoons 10ml Kirsch

  12. 1/2 teaspoon 2 1/2ml Orange zest Serving Vanilla ice cream

  13. 1/2 cup 118ml Sweetened whipped cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Prepare the shortcake: Preheat the oven to 375 degrees. Line a baking tray with parchment paper. In a food processor fitted with the steel blade, combine the flour, 1/4 cup sugar, baking powder, and salt with a few on/off turns. Add the chilled butter and process just until combined. With the motor running, pour the cream through the feed tube, stopping just before the dough forms a ball. Turn out the dough onto a lightly floured surface and gently knead, forming a smooth ball. Do not overwork. Roll out the dough to a round 3/4-inch thick. Using a 3-inch cookie cutter, cut out 8 circles. (Knead the scraps together and reroll as required.) Arrange the 8 circles on the prepared baking tray, brush the tops with cream and sprinkle lightly with sugar. Bake 30 to 35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack. Meanwhile, rinse and drain the strawberries. Cut each berry into thick slices and toss with the sugar in a large mixing bowl. Add the lemon juice, kirsch, and orange zest, and gently mix. Set aside. When ready to serve, split each shortcake in half and warm slightly. For each serving, place the bottom half of the shortcake on a dessert plate. Spoon about 1 cup of ice cream on the cake, arrange a scant cup of strawberries over and around the ice cream, and top with the remaining half of the cake. Add a dollop of sweetened whipped cream on the side of the plate and serve immediately. This recipe yields 6 to 8 servings.


Send feedback