pickled strawberry shortcake
This is a fun and fancy-feeling spin on one of my favorite classic desserts. You could easily make this with not-pickled fruit - just toss it in a little sugar and let it sit for 15-20 minutes to get all saucy and tender. Pickled strawberries are also great as a garnish on heavy meat dishes, as an accompaniment on a charcuterie and cheese board or as a snack on their own. Once you finish the strawberries, use the flavored vinegar in sauces and vinaigrettes.
yield 6 servings
pickled strawberries
1 cup rice, apple cider, white balsamic, champagne or white wine vinegar
1/4 cup sugar, honey or sorghum
2 ts diamond kosher salt (1 ts if morton’s)
1 pint small strawberries (halved if large)
shortcakes
1 cup all purpose flour
1/4 ts kosher salt
1 T baking powder
1 T sugar, plus more for sprinkling
1/4 cup butter, chilled, cut into 1/2-inch cubes
1/4 cup plus 2 T heavy cream, plus a little for brushing
whipped cream
3/4 cup heavy cream, chilled
1/4 - 1/2 ts almond extract (or vanilla)
sugar, to taste
for serving
2 T sugar
Thai or regular basil leaves(optional)
recipe prep
Put strawberries in a quart-sized heat proof jar. Combine vinegar, sugar, salt and 1/2 cup water in a saucepan over medium heat. Cook, stirring frequently until sugar and salt are just dissolved. Remove from heat and let cool to room temperature. Pour pickling liquid over strawberries. Keep chilled in the fridge.
Preheat oven to 425F. Whisk together flour, salt, baking powder and sugar in a medium bowl. Add chilled butter to the bowl and toss in flour to coat. Working quickly, rub the butter pieces between your fingers to flatten and break them up until the mixture looks like cornmeal with some larger chunks. Using a fork or spatula, mix in 1/4 cup plus 2 tablespoons heavy cream until most of the dough is mixed. Turn dough out onto a cutting board or clean surface and knead a few times until dough just comes together (don’t overdo it!)
Roll into a rectangle about 1/2-inch thick. Cut in half lengthwise and make 2 cross cuts for 6 shortcakes. Spread out on a silpat or parchment-lined baking sheet and brush the tops with cream. Sprinkle tops with a little sugar. Bake for 8-10 minutes or until the tops are lightly golden and the shortcakes are puffed and layered.
Meanwhile, whip 3/4 cup cream in a large bowl until it forms soft peaks and barely holds its form. Add extract and a couple pinches of sugar and gently whisk to combine. Make sure not to over-whip cream or it will become grainy!
Combine 1/3 to 1/2 of the strawberries in a small bowl (tops removed if needed) with 2 tablespoons sugar. Mash strawberries with a fork to make a juicy sauce.
Cut shortcakes in half, still warm. Spoon whipped cream over the bottom halves and top with saucy mashed strawberries. Add a few whole pickled strawberries on top if you like. Garnish with basil, if using, and serve immediately!
do it ahead Pickled strawberries can be made up to 5 days ahead. Shortcake dough can be made 1-2 days ahead, wrapped in plastic and chilled. Let sit at room temperature for 5-10 minutes before rolling dough.
