Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Mix
Fresh Strawberries (1.8 kg)
with
Lilac Sugar (50 g)
in medium bowl; set aside while preparing shortcakes or up to 2 hours.
Step 2
Adjust oven rack to lower middle position; heat oven to 400 degrees F (200 degrees C). Mix
All-Purpose Flour (250 g)
,
Fine Salt (3 g)
,
Baking Powder (10 g)
and
Lilac Sugar (35 g)
in medium bowl.
Step 3
Using large holes of box grater, grate
Unsalted Butter (110 g)
into the dry ingredients. Toss butter with flour to coat. Use pastry cutter or a fork, to finish cutting butter into the flour. Or scoop up coated butter with both hands, then quickly rub butter into dry ingredients with fingertips until most of butter pieces are the size of split peas.
Step 4
Mix
Egg (1)
with
Greek Yogurt (60 g)
and
Milk (60 mL)
; pour into flour mixture. Toss with fork until large clumps form. Turn mixture onto floured work surface and lightly knead until it comes together.
Step 5
Pat dough into 9- by 6-inch rectangle, 3/4 inch thick. Flour a 2 3/4-inch biscuit cutter; cut 6 dough rounds. Place rounds 1 inch apart on small baking sheet lined with parchment; brush dough tops with
Heavy Cream (15 mL)
and sprinkle with remaining
Lilac Sugar (25 g)
.
Step 6
Bake until golden brown, 12 to 14 minutes. Place baking sheet on wire rack; cool cakes until warm, about 10 minutes.
Step 7
Chill a non-reactive, deep bowl and beaters mixer in freezer for at least 20 minutes.
Step 8
Add
Heavy Cream (180 mL)
and
Lilac Sugar (10 g)
to the chilled bowl; beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave a trail, about 30 seconds more. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks.
Step 9
Add in the
Greek Yogurt (60 g)
and whip for another ten seconds or so, until whipped cream is thick. If necessary, finish beating by hand to adjust consistency.
Step 10
Split each cake crosswise by hand; spoon a portion of berries and then a dollop of whipped cream over each cake bottom. Cap with cake top; serve immediately and enjoy!
