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Culinary Capers’ Reversed Strawberry Shortcake

Here is one of my favourite summer desserts!  Making the shortcake biscuit from scratch is well worth the trouble.   Debra Lykkemark, CEO

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Reversed Strawberry Shortcake
Makes 8

2 ½ cups  all purpose flour
1 cup  white granulated sugar
2 ½ Tbsp  baking powder
¾ cup  unsalted butter, cold and cut into cubes
1 ½ cup  whipping cream
icing sugar for dusting

Combine flour, sugar and baking powder in a stand mixer using the paddle attachment. Add butter and cream and mix just until combined. Do not over mix. Pour mixture onto a parchment lined sheet pan. Pat down into a rectangle about 1 inch high. Cover with plastic wrap, refrigerate and allow to rest overnight.

The next day, preheat oven to 325˚F.  Using a 3 inch round cutter, cut dough out of sheet pan and place on another parchment lined sheet pan. Sprinkle withgranulated sugar. Bake until golden brown 15- 20 minutes.

Strawberry Compote:
8 cups  strawberries
zest of 1 lemon
zest of 1 lime
zest of 1 orange
1  vanilla bean, split in half lengthwise
1 ½ cups  water
2 cups  white granulated sugar
2 Tbsp  cornstarch
¼ cup  cold water (to mix into cornstarch)

Hull and slice strawberries. Place in a pot with all the other ingredients except the cornstarch and the second measure of water. Cook over medium heat until sugar is dissolved and berries are soft, about 10 minutes. Combine cornstarch with the second amount of water in a small bowl. Add to the strawberry mixture and stir until thickened. Remove from heat and cool.

Crème Chantilly:
2 cups  whipping cream
3 Tbsp  icing sugar
1 tsp  vanilla extract

Whip everything together with a mixer until thick.

To assemble:
Place some strawberry compote in the center of a bowl. Top with the shortcake. Garnish with crème chantilly and top with whole or sliced fresh strawberries if desired.
Dust with icing sugar.


Photo: Chef Margaret Chisholm

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