Strawberry Shortcake With Lemon Pepper Syrup Recipe 465

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP

Steps:

• Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment.
• Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside.
• In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes.
• Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined.
• Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely.
• Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest.
• Whip heavy cream and vanilla until soft peaks form.
• Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving.

STRAWBERRY SHORTCAKE WITH LEMON-PEPPER SYRUP RECIPE - (4.6/5)

Steps:

• 1.Heat oven to 350 degrees. Grease a 9-inch round cake pan with butter or cooking spray. Line with baking paper and grease the parchment. 2.Cut off tops of strawberries and thinly slice half of them, leaving remaining berries whole. Mix sliced strawberries with superfine sugar and half the lemon zest. Set aside. 3.In a small bowl, whisk together flour, baking powder and salt. In the bowl of an electric mixer fitted with the whisk attachment, whip eggs and egg white on high speed until frothy, about 30 seconds. Gradually pour in 230 grams (1 1/4 cups) granulated sugar and whip on high speed until mixture is a pale yellow color and has thickened enough to mound onto itself when beater is lifted, 1 to 3 minutes. 4.Using a rubber spatula, gently and patiently fold flour mixture into egg mixture. Fold in milk, vanilla and butter until completely combined. 5.Gently pour batter into prepared pan and bake until golden brown and firm to the touch, 30 to 35 minutes. Let cool 10 minutes in pan. Invert cake onto a cooling rack and peel off baking paper. Let cool completely. 6.Meanwhile, in a small pot, whisk together remaining 100 grams ( 1/2 cup) granulated sugar, 1/4 cup water and the pepper. Simmer on medium heat until sugar is dissolved and mixture has reduced by half, about 5 minutes. Remove from heat and stir in remaining lemon zest. 7.Whip heavy cream and vanilla until soft peaks form. 8.Using a serrated knife, horizontally slice cake in half. Generously brush each cut side with lemon-pepper syrup. Transfer the bottom half to a cake plate, cut side up, and spoon sliced strawberries and any juices over it. Spread half the whipped cream over sliced strawberries and gently place the other cake half on top. Spread remaining whipped cream over top and sides of cake (or mound it all on the top). Garnish with whole strawberries and drizzle with more lemon-pepper syrup for serving. Originally published with Strawberry Shortcake Forever May 29, 2013

STRAWBERRY SHORTCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Cream the butter and sugar together until fluffy. Add the yolks in two additions, scraping well with a rubber spatula after each. Sift together the flour, baking powder and salt in a separate bowl. Mix in the dry ingredients in 3 additions, alternating with 2 additions of the milk and vanilla, waiting until everything is incorporated before each and scraping down the bowl.
• Scrape the batter onto a jelly-roll pan lined with parchment paper. Spread with a spatula until very even. Bake for 17 to 18 minutes. When it has cooled to room temperature, refrigerate until cold.
• For the cream: Meanwhile, whip together the cream, mascarpone and sugar until it reaches the consistency of sour cream. Do not over-whip; it will thicken up as it sits.
• For the basil syrup: Blanch the basil in boiling water for 15 seconds, then immediately shock in ice water. Puree the leaves in a blender with the simple syrup and corn syrup until very smooth. Strain if necessary.
• For assembly: Cut the cake into desired size, such as 3- to 4-inch circles or squares. Carefully slice in half horizontally. Put bottom halves on a plate, add basil syrup, a layer of strawberries, a scoop of mascarpone cream, more strawberries, basil syrup and top with the remaining cake halves.

STRAWBERRY WHITE PEPPER SHORTCAKE

Steps:

• In a bowl, toss the strawberries with the 2 tablespoons vinegar and brown sugar, cover, and refrigerate until ready to serve.
• Preheat the oven to 400 degrees F.
• Biscuits: In a mixer fitted with a paddle attachment, mix the flour, salt, white pepper, sugar, and baking powder. Mix in the whipped cream until the mixture is moistened and just forms a ball. Turn out onto a lightly floured work surface and knead briefly just to bring the dough together.
• Use a rolling pin to roll the dough 1-inch thick. Cut with a 2 1/2-inch biscuit cutter into biscuits. Arrange on a sheet pan and bake until golden brown, about 20 minutes. Let cool on a wire rack.
• When ready to serve, split the biscuits in half horizontally. Place the bottoms on serving plates. On each, place a spoonful of strawberries with the syrup that has collected in the bowl, a dollop of Greek yogurt, and a sprinkling of brown sugar. Place the top halves of the biscuits on top. Serve immediately.

STRAWBERRY LEMON SHORTCAKE

Steps:

• Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes., In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened. , Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into 4 portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack. , Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form., To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

STRAWBERRY SHORTCAKES WITH BALSAMIC AND BLACK PEPPER SYRUP

Steps:

• For biscuits:
• Position rack in center of oven and preheat to 425°F. Line baking sheet with parchment paper. Place flour, 4 tablespoons sugar, baking powder, and salt in processor. Using on/off turns, process to blend. Add butter; cut in using on/off turns until butter resembles large peas, about five 1-second intervals. Add cream; using on/off turns, process until moist clumps form. Transfer dough to lightly floured work surface. Gather dough into ball; flatten into 8 x 4-inch rectangle (about 1 1/4 inches thick). Cut lengthwise in half, then crosswise into 4 equal strips, forming 8 square biscuits. Transfer biscuits to prepared baking sheet and chill 20 minutes. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
• Brush top of biscuits with egg glaze; sprinkle with remaining 1 tablespoon sugar. Bake until biscuits are golden brown and tester inserted horizontally comes out clean, about 15 minutes. Transfer to rack and cool. DO AHEAD: Can be made 8 hours ahead. Let stand at room temperature.
• For filling:
• Mix strawberries, 5 tablespoons sugar, vinegar, and black pepper in medium bowl. Let macerate 30 minutes, stirring occasionally.
• Using electric mixer, beat cream, vanilla, and remaining 1 tablespoon sugar in another medium bowl until peaks form.
• Cut biscuits horizontally in half. Place bottom half of each biscuit, cut side up, on plate. Using slotted spoon, divide strawberries among biscuits. Spoon dollop of whipped cream atop strawberries. Cover each with top half of biscuit. Drizzle some of juices from strawberries around shortcakes.

STRAWBERRY SHORTCAKE RECIPE BY TASTY

Steps:

• Marinate the strawberries: in a medium bowl, combine the strawberries, sugar, lemon zest, and salt. Set aside to marinate while you make the shortcakes.
• Preheat the oven to 400°F (200°C).
• In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt. Add the cubed butter and, using your fingers, cut in the butter until pea-sized pieces form and the mixture starts to clump together. Add 1 cup (240 ml) cream and mix just to combine.
• Transfer the mixture to a clean work surface and pat into a ¾-inch-thick (2 cm) rectangle. Cut into 8 squares. Use a pastry brush to brush the tops of each square with the remaining 1½ tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar and flaky salt.
• Bake for 20 minutes, until the shortcakes are cooked through and golden on top.
• Cool the shortcakes, then split and serve with the marinated strawberries and whipped cream.
• Enjoy!

SIMPLE STRAWBERRY SYRUP

Steps:

• Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes. Strain liquid into a bottle and refrigerate.

STRAWBERRIES IN SYRUP

Steps:

• Wash the strawberries and remove the green stems.
• Cut the strawberries and place them in a bowl.
• Toss them with the sugar and cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours and even overnight.
• The sugar will draw moisture out of the berries and naturally make a sweet strawberry syrup.

LEMON SHORTCAKES WITH STRAWBERRIES

Steps:

• For biscuits:
• Preheat oven to 400°F. Mix flour, sugar, baking powder, lemon peel and salt in large bowl. Whisk buttermilk and melted butter in medium bowl to blend. Add to flour mixture and stir just until moist dough forms. Drop 8 dough mounds (about 1/3 cup each) onto nonstick baking sheet. Using lightly floured hands, gently pat biscuits into neat 2 1/4-inch-diameter round about 1 1/4 inches high. Bake until biscuits are golden brown, about 15 minutes.
• Meanwhile, prepare topping:
• Slice 2 baskets strawberries; transfer to large bowl. Puree remaining 1 basket strawberries in processor until smooth. Add to sliced strawberries. Stir in mint, sugar and lemon juice.
• Cut warm biscuits in half horizontally. Place bottom halves of biscuits on 8 plates. Spoon topping generously over, allowing some berries and juices to spill onto plates. Place top halves of biscuits over and serve.