Thursday, June 12, 2014

Dorie Greenspan's Double Strawberry and Rose Shortcakes

 Dorie Greenspan’s Double Strawberry and Rose Shortcakes

National Strawberry Shortcake Day is June 14th. I’m celebrating with a delicious and unique Strawberry Rose Shortcake from Dorie Greenspan.

A few weeks ago, I was invited to participate in a Google+ on-line discussion with Dorie Greenspan, and several other food bloggers. The subject…Strawberry Shortcake!  Driscolls Berries sponsored the on-line get together. Dorie joined us from her apartment in Paris, and gave us some wonderful pointers on making her newest version of Strawberry Shortcake. The base for these delectable shortcakes starts with flakey Biscuits.  The biscuits are slightly sweetened, with a touch of sugar. The flavor of Dories shortcakes is what intrigued me the most.  I love exotic flavors. I grew up on them. Being part Lebanese, orange blossom and rose flavors were in many of the desserts my grandmother would tempt us with. I was quite smitten with the idea of rose flavored shortcakes. How perfectly Parisian! Ooh la la!


I love Driscoll berries…always so naturally sweet…absolute perfection

Dorie spoke about the strawberry shortcakes of her childhood, and I was reminded of the shortcakes my mother and grandmother made for us. Like Dories, they always started with a store bought sponge cake, home made whipped cream, and lots of strawberries! Quite honestly, I never thought they could be improved upon! Growing up, our summers were filled with trips to “the shore”, hanging out with cousins, toasting marshmallows over a fire pit, plenty of watermelon and the best strawberry shortcake!!



Lovely to look at and delicious to eat!
One of the tips Dorie gave us, for making these heavenly shortcakes, was to rub the lemon zest and sugar together with your fingertips. This is a technique that I’ve used before, while making Dories crepes.  I love the way the sugar takes on the wonderful flavor and aroma of the zest.  Another tip from Dorie was, when cutting the biscuits, don’t twist the cutter. Cut straight down with force, so you don’t disturb the texture of the biscuit. Always use very cold butter and cold buttermilk.

Dorie also added a few secret ingredients to her shortcakes. First was the rose extract, which I found wonderfully delightful! The second was the use of sour cream, which was mixed into the whipping cream. It gave the whipped cream a slightly tart taste, reminiscent of Crème Fraiche. I found it also stabilized the whipped cream a bit. 

It was fun and exciting to be asked by Driscolls to participate in the Google + hang out, and fantastic to get some great tips from Dorie. How cool was it to be sitting in my NJ kitchen, talking with Dorie in Paris!  And the shortcake…you ask? It was sensational! Definitely not the strawberry shortcake of my childhood….but Oh So Good!!



Loved the hint of rose!

Hope you give them a try for National Strawberry Shortcake Day! You won’t be sorry!


Thank you Driscoll’s for hosting and inviting me to your Google Chat. And thank you, Dorie for sharing your secrets with us, along with your delicious recipe!  Although Driscoll’s gave us the strawberries to make these shortcakes…the opinion expressed here is my own!


Dorie Greenspan's Double Strawberry and Rose Shortcakes

Prep Time: 1 hour plus cooling
Cook Time: 26 minutes
Servings: 12

INGREDIENTS

Rose Petal Decoration
3 unsprayed roses
1 to 2 very fresh organic egg whites
granulated sugar
OR
store bought candied rose petals

Strawberry Compote
3/4 pound (about 3 cups) Driscoll's Strawberries, hulled
1 1/2 tablespoons granulated sugar (plus more for sprinkling)
3/4 teaspoon pure rose extract
Lemon-Buttermilk Biscuits
1 1/2 tablespoons granulated sugar (plus more for sprinklilng)
freshly grated zest of 1 lemon
2 cups all-purpose flour (plus more for dusting)
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes
3/4 cup cold buttermilk

Whipped Cream
1 cup very cold heavy cream
2 tablespoons confectioners' sugar, sifted
1 teaspoon pure vanilla extract
3/4 teaspoon pure rose extract
1 tablespoon cold sour cream (optional)
red or pink food coloring
Topping
1/2 to 3/4 lb. (about 2 to 3 cups) Driscoll's Strawberries, hulled

DIRECTIONS
Rose Petal Decoration
Several hours ahead or the day before, separate the rose petals, rinse them quickly in cold water and pat them dry. Put one egg white in a small bowl and whisk until it's foamy. (You may or may not need the second white.) Put the sugar in another small bowl and place a sheet of parchment paper or a silicone baking mat on the counter. One at a time, dip a petal into the white and let the excess drip back into the bowl. Drag the petal through the sugar to coat both sides very lightly. Dry the petals on the paper or mat in a cool, non-humid place for at least 6 hours or for as long as overnight.

Strawberry Compote
Coarsely chop the berries and toss them into a small saucepan with the sugar. Put the pan over medium heat and cook, stirring, for 5 to 8 minutes, or until the juices are slightly thickened and syrupy. Scrape the berries and syrup into a bowl, stir in the rose extract and cool to room temperature. (You can make the compote up to 3 days ahead and keep it covered in the refrigerator.)

Lemon-Buttermilk Biscuits
Center a rack in the oven and preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat.

Put the sugar and lemon zest in a large bowl and, working with your fingertips, rub the ingredients together until the sugar is moist and fragrant. Add the rest of the dry ingredients to the bowl and whisk to combine. Drop in the pieces of cold butter and, again using your fingertips, crush, rub and blend the butter in. You'll have flakes of butter and small pieces and this is just right. Pour the cold buttermilk over the mixture, switch to a fork and toss and stir everything together until the milk is absorbed - your dough might look like curds, but that's fine. Don't stir too much, too vigorously or for too long and if there are a few dry spots in the bottom of the bowl, ignore them. Reach into the bowl and knead the dough gently, folding it over on itself and turning it over 6 to 8 times.

Dust a work surface lightly with flour, turn out the dough and, still using your hands, pat the dough out until it is 1/2 inch thick. (The thickness is what's important here.) Using a high-sided 2 inch cutter, cut out biscuits and place them on the baking sheet. Pat the scraps together until they're 1/2 inch thick and cut out as many more biscuits as you can. (The leftover dough can be cut into biscuits, but they won't rise as high or as evenly as the others - you can keep them as your baker's treat). Sprinkle tops with sugar.
Bake for 15 to18 minutes, or until the biscuits have risen gloriously and their tops and bottoms are golden brown. Transfer the baking sheet to a cooling rack and allow the biscuits to cool until they reach room temperature. (The biscuits can be made up to 6 hours ahead; keep them uncovered at room temperature.)

Whipped Cream
Working with an electric mixer, beat the cream just until it mounds softly. Still beating, add the sugar, followed by the vanilla and rose extracts. When the cream is fully whipped and holds firm peaks, quickly beat in the sour cream, if you're using it. To tint the cream, beat in just one drop of coloring; continue adding coloring a tiny drop at a time until you get the shade of pink you want. (The whipped cream can be made up to 3 hours ahead and kept tightly covered in the refrigerator; whisk a couple of times before using.)
Topping
Just before you're ready to put the shortcakes together, stand the berries up and, using a thin-bladed knife, cut each berry into 4 or 5 thin slices.
Assembly

If you'd like to pipe the whipped cream, either spoon the cream into a pastry bag fitted with an open star or plain tip, or spoon the cream into a zipper-lock plastic bag and snip off a corner. Alternatively, you can simply spoon on the cream.

Slice off the top of the biscuit to create an even surface for piping the cream. Save the tops to nibble on later. Put a teaspoonful of strawberry compote and syrup in the center of each biscuit. Pipe (or spoon) a circle of whipped cream around the compote, leaving a bit of compote uncovered. Finish each shortcake by pressing two or three slices of strawberry together, fanning them out a little and placing them, broad side down, in the center of each cake. Add a rose petal for the finishing touch. (If you have any extra compote and/or cream, cover and keep in the refrigerator to enjoy at another time.)

Arrange the shortcakes on a platter. Scatter the remaining rose petals around the platter and serve immediately.

15 comments:

  1. Kathy these are absolutely perfect and beautiful !I love this recipe:)

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  2. Oh la la!! these look SO incredibly gorgeous!
    Mary

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  3. Kathy these are lovely. I've had it planned to make strawberry shortcakes for over 2 weeks now and I've yet to make them. What a great recipe. You can't ever go wrong with one of Dorie's recipes. Thanks for sharing.

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  4. So fun! It sounds like the hangout was a great time and those shortcakes look amazing.

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  5. Looks so delicious,I want some right now :D
    Big hug, Kathy!

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  6. These shortcakes are so dreamy and beautiful. I want those candied rose petals...they are so adorable.

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  7. Absolutely beautiful! Usually when I have strawberries in front of me I end up inhaling them too fast to make time for a baked dessert. This year we are planting a bunch so we;ll see if they end up as good or better than Driscoll's! :)

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  8. Kathy - I love rose-scented foods! And these shortcake biscuits must be amazing! I can't wait to try this recipe... Here it is June 14 and I have n strawberries and my flag isn't out... E word is tipsy turvy! ~ David

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  9. Kathy, so pretty! I love your styling of these. I also didn't think that strawberry shortcake could be improved upon, but now that I've tried Dorie's version I'm totally addicted.

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  10. This was a winner, wasn't it? I don't remember having strawberry shortcake growing up, but it's definitely a family favorite now. And it was a blast chatting with Dorie, wasn't it? I think she was happy to have a few of her Doristas join in :)

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  11. Kathy, these elegant and spectacular strawberry shortcakes certainly blow away the American version. Love the cute little biscuits, and the cream is so different, and unique. Got to try this for the summer months...thanks for sharing the amazing recipe!
    Have a wonderful Father's Day for your hubby, and with family. (as for me...everyone in my family is away on vacation, staying at daughter's watching the doggies)

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  12. Your shortcakes are gorgeous Kathy!! They look so elegant.

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  13. You've sold me on these shortcakes. They sound wonderful! And what a great opportunity to share a phone call with Dorie.

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  14. Your shortckakes are beautiful and I am sure tasty too! How fun to "meet" with Dorie and fellow bloggers online!

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  15. These look wonderful, Kathy. You made me laugh when I thought back to the strawberry shortcakes of my childhood. My mom bought little store-bought sponge cakes the size of the shortcakes you baked shaped with a little well to hold whipped cream and strawberries. The shortcakes you made must be at least 1000x better than that. It's the tail end of strawberry season here, so I might be able to try this one.

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