Balsamic Strawberry Shortcakes from Joanne Chang of Boston's "Flour" Bakery and Cafe Recipe by Monte

click to rate

1 vote | 701 views

Ingredients

number of road side strawberry fields where you can pick your own, a fun way to
the 15th century term "to shorten" which meant, "easily crumbled". Although shortcakes can be used with all
1/2 cups (350 grams) unbleached all purpose flour
1/2
cup (100 grams) plus 1 tablespoon sugar
2
teaspoons baking powder
3/4-cup
(1-1/2 sticks/170 grams) cold unsalted butter
1/2-cup
(120 grams) heavy cream
2
pints (600 grams) strawberries
2
teaspoons balsamic vinegar
2
teaspoons finely grated lemon zest (about 2/3 lemon)
6
tablespoons (75 grams) plus 1-tablespoon sugar
1-1/4
cups (300 grams) heavy cream
1-teaspoon
vanilla extract
To
make the shortcakes: Position the rack in the center of the oven, heat the oven
to 350 degrees F.
In
a stand mixer fitted with a paddle attachment, mix together the flour, 1/2 cup
a handheld mixer or whisk, whip the cream wit the 1-tablespoon sugar and the

View Full Recipe at CHEWING THE FAT