GOLDEN VALLEY, Minn. - Warmer weather means strawberry season in Minnesota, and Friday happens to be National Strawberry Shortcake Day.
Chef Phillip Dorwat from Creative Catering shared a unique twist on strawberry shortcake with KARE 11 Sunrise:
Strawberry Shortcake with Orange Whipped Cream
2 1/2 cups all-purpose flour
1/2 cups plus 2 teaspoons granulated sugar
2 teaspoons baking powder
1/2 teaspoons baking soda
1/4 teaspoons ground cinnamon
1/4 teaspoons salt
8 tablespoons cold unsalted butter, cut into small pieces
1 cup plus 2 tablespoons buttermilk
1 large egg yolk
1 teaspoon vanilla extract
2 packages (16 ounces or 3 cups each) Driscoll's Strawberries
3 teaspoons granulated sugar, divided
1 1/2 cups heavy cream, chilled
1/3 cups confectioners' sugar
2 teaspoons grated orange zest
Fresh orange zest strips for garnish (optional)
Preheat the oven to 425°F. Line a large baking sheet with parchment paper. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, cinnamon, and salt in a medium bowl. Cut in butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs. In a separate bowl whisk together 1 cup buttermilk, egg yolk, and vanilla extract and stir into flour mixture until just moistened.
Turn dough out onto a lightly floured surface and gently knead 4 to 5 times with floured hands. Gently pat dough to 3/4-inch thickness. Using a 3-inch-round biscuit cutter, cut out 8 shortcakes, gathering scraps and patting out again if necessary, and transfer to the prepared baking sheet. Brush tops of shortcakes with remaining 2 tablespoons buttermilk and sprinkle with remaining 2 teaspoons sugar.
Bake shortcakes until lightly golden, 12 to 14 minutes. Cool on the baking sheet on a wire rack 10 minutes. Carefully split shortcakes horizontally using a serrated knife.
Hull and chop 15 strawberries and toss in a bowl with 2 teaspoons sugar; set aside. Combine heavy cream, confectioners' sugar, and orange zest in a bowl and beat with an electric hand mixer on high until stiff peaks almost form. Refrigerate until ready to use. Hull and halve 20 berries lengthwise. Hull and vertically slice 8 strawberries. Use any remaining strawberries for garnish or reserve for another use.
Place the bottom halves of shortcakes, cut side up, on eight serving plates and spread each with 2 tablespoons whipped cream. Arrange 5 strawberry halves, on their sides (with the cut side facing in towards the center) around the edge of each shortcake to form a ring. Spoon chopped strawberries into the center of the ring. Top with 2 tablespoons whipped cream and place shortcake tops, cut side down, on top. Spread tops with 1 tablespoon whipped cream, leaving a 1/2-inch border. Decoratively arrange 4 to 5 strawberry slices on top and sprinkle with remaining 1 teaspoon sugar. Drop a small dollop of whipped cream in the center of sliced berries and garnish with the orange zest strips if using. Serve or refrigerate until ready to serve.
(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed. )