Description
Ina Garten’s Deconstructed Strawberry Shortcakes offer a sophisticated twist on classic summer desserts. Layers of buttery biscuits, macerated berries, and whipped cream create an elegant, irresistible experience that will delight your senses.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 milliliters) all-purpose flour
- 2 pints fresh strawberries, hulled and thickly sliced
- 12 tablespoons (170 grams or 1½ sticks) cold unsalted butter, diced
- 2 extra-large eggs, lightly beaten
Leavening and Seasoning:
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Granulated sugar
Liquid and Finishing Ingredients:
- ½ cup (118 milliliters) cold heavy cream
- 2 tablespoons Grand Marnier liqueur
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- Sweetened whipped cream
Instructions
- Prepare the oven environment by heating to 200°C | 400°F and lining a baking sheet with parchment paper for optimal biscuit baking.
- Combine dry ingredients meticulously by sifting flour, granulated sugar, baking powder, and salt into an electric mixer bowl fitted with a paddle attachment.
- Integrate cold butter into the dry mixture, mixing at low speed until butter fragments resemble tiny pea-sized nuggets, ensuring a flaky texture.
- Create a wet ingredient blend by whisking eggs and heavy cream together in a measuring cup, then gradually introducing the liquid to the flour mixture while mixing on low speed until just combined.
- Transfer the sticky dough onto a generously floured surface, using a flour-dusted rolling pin to flatten to 1.25-1.5cm | ½ to ⅝ inch thickness, keeping visible butter chunks intact for optimal texture.
- Use a 5cm | 2-inch round cutter dipped in flour to shape 16-18 biscuits, carefully positioning them on the prepared baking sheet.
- Enhance the biscuits’ appearance by gently brushing the tops with egg wash and sprinkling additional granulated sugar for a golden, crisp finish.
- Bake the shortcakes for 15-20 minutes until they achieve a rich golden-brown color and are completely cooked through, then allow to cool directly on the baking sheet.
- Macerate the strawberries by combining sliced fruit with granulated sugar and Grand Marnier (or orange juice) in a medium mixing bowl, letting the flavors meld and intensify.
- Construct the dessert presentation by distributing macerated strawberries among 6 martini glasses, crowning each with a generous dollop of whipped cream and accompanying with 2-3 freshly baked shortcakes.
Notes
- Chill Butter Strategically: Freeze butter chunks for 15 minutes before mixing to ensure maximum flakiness and prevent tough biscuit texture.
- Gentle Dough Handling: Stop mixing the moment ingredients combine, preventing gluten development that creates heavy, dense biscuits.
- Strawberry Selection Matters: Choose bright red, fragrant berries with no white shoulders, ensuring maximum sweetness and vibrant flavor.
- Egg Wash Technique: Apply a thin, even layer with a pastry brush for a professional-looking golden shine that elevates visual appeal.
- Cream Whipping Precision: Watch carefully while beating, stopping exactly when soft peaks form and maintain a silky, cloud-like consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 25g
- Sodium: 600mg
- Fat: 35g
- Saturated Fat: 22g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 180mg