WILDWOOD'S STRAWBERRY-CITRUS SHORTCAKE

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Wildwood's Strawberry-Citrus Shortcake image

From the cookbook "Wildwood - Cooking from the Source in the Pacific Northwest" by Cory Schreiber. If you wish, other seasonal berries can be substituted for the strawberries: marionberries, blueberries, blackberries, etc. Note: the original recipe specified 3 tablespoons Grand Marnier or Triple Sec and 3 tablespoons fresh orange juice to flavor the strawberries. I omitted the alcohol and added an equivalent amount of fresh orange juice. I also reduced the strawberries by half but feel free of course to add more.

Provided by COOKGIRl

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16

4 cups fresh strawberries, washed, hulled and sliced
1/4-1/3 cup sugar, depending on sweetness of berries
6 tablespoons fresh orange juice
2 1/2 cups unbleached flour
2 1/2 teaspoons baking powder
1/2 cup yellow cornmeal
2/3 cup sugar
1 teaspoon salt
1 1/2 cups heavy cream or 1 1/2 cups whole milk
4 teaspoons grated lemon zest
4 teaspoons grated orange zest
4 tablespoons unsalted butter, melted
sugar, for coating (about 1/3 cup. I used raw sugar for the ESF ( extra sparkle factor)
1 cup cold heavy cream
1 teaspoon sugar (or sub maple syrup, agave nectar, honey)
1/4 teaspoon vanilla extract

Steps:

  • To prepare the strawberries: In a large bowl, combine the strawberries with the sugar and orange juice. Marinate for 30 minutes to 2 hours.
  • Shortcakes: Preheat oven to 350 degrees.
  • In a medium bowl, combine the flour, baking powder, cornmeal, sugar and salt.
  • Stir in the cream, lemon zest and orange zest until just combined.
  • Turn the dough out onto a floured board. Form into a ball and knead 8 to 12 times, or until the ball holds its shape.
  • Cut the dough into 8 equal portions and roll into balls.
  • Roll the dough in the melted butter, then the sugar.
  • Place on a parchment lined baking sheet and bake for 20 to 25 minutes, or until lightly browned and cooked through. Let cool slightly on a wire rack.
  • Whipping cream: Chill a large, deep mixing bowl and the metal beaters (I place the bowl and beaters in the freezer for about 10 minutes). Pour the cream into the bowl and add the sugar (or alternate sweetener) and vanilla.
  • Whip by hand with a whisk or with an electric mixer until soft peaks form. The finished consistency of the whipped cream should just hang from the edge of the whisk. The whipped cream is best if used immediately, but it can be refrigerated for up to 4 hours.
  • To serve: Cut each shortcake in half. Top the bottom halves with fruit and whipped cream. Place the top halves on top and serve.

Nutrition Facts : Calories 598.7, Fat 34.2, SaturatedFat 20.9, Cholesterol 117.2, Sodium 437.6, Carbohydrate 68.7, Fiber 3.3, Sugar 28, Protein 6.8

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