by F for Food
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my 28 recipes »
A&M's Testing Notes:
Expand CollapseF for Food's Notes:
Expand2 pints fresh strawberries Ask a question about this ingredient
1/3 cup clover honey Ask a question about this ingredient
1/4 cup chocolate mint, chiffonade Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
2 cups heavy cream (I prefer raw cream here) Ask a question about this ingredient
2 tablespoons granulated sugar Ask a question about this ingredient
1 teaspoon vanilla extract Ask a question about this ingredient
For the strawberries: Rinse the berries in colander under cool running water, pat dry with a paper towel. Hull the berries and quarter. Add the honey, lemon zest and chocolate mint. Refrigerate for at least 2 hours.
Ask a question about this stepFor the Chantilly Cream: In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture. Chill any unused Chantilly cream.
Ask a question about this step1 1/2 cup all-purpose flour Ask a question about this ingredient
1/2 cup stone-ground cornmeal Ask a question about this ingredient
1 tablespoon + 1 teaspoon baking powder Ask a question about this ingredient
1/4 teaspoon kosher salt Ask a question about this ingredient
3 tablespoons granulated sugar Ask a question about this ingredient
5 tablespoons cold, unsalted butter (cut into small chunks) Ask a question about this ingredient
1 cup + 1 tablespoon heavy cream Ask a question about this ingredient
Preheat oven to 425 Mix with fork: flour, cornmeal, baking powder, salt, and 3 tablespoons of sugar. Add butter; blend to a consistency of coarse meal. Quickly pour in cream and mix until dough starts to come together
Ask a question about this stepPlace dough on clean surface and bring together with your hands. Shape into circle 1 1/4" thick. Cut circle in half and then cut each half into four wedges. Place shortcakes on buttered baking sheet Brush with remaining tablespoon of cream and sprinkle a little sugar on top Bake 15 minutes (until biscuits are golden brown)
Ask a question about this stepSee photo for assembly option.
Ask a question about this stepAgain, congratulations on an incredible recipe - I will be making your shortcakes all summer, using different fruit as it comes into the markets. My husband ate one plain for a snack, right out of the freezer!
Looking forward to testing your recipe for an EP over the weekend. My garden is full of chocolate mint, of one my favorite varieties.
Beautiful. GREG
Made this for Canada Day yesterday. Red and white and soooo delicious. Thanks for the great recipe!