Monday, July 19, 2010
Chocolate Strawberry Shortcake with Grand Marnier
The recent heat waves have reminded us all that summer is in full swing. Summer means strawberries. There is no fruit more refreshing this time of year. I was looking over some culinary magazines from years past and came across this recipe in Bon Apppetit from 2007. I'm not much for baking and pastry, but this recipe is so easy that I had no trouble with it at all. I think the beauty is in its simplicity. Adding Grand Marnier, which is definitely an optional step, adds just enough flare to impress your friends. This is a wonderful dessert for a summer evening get together on the back porch.
for the biscuits
1-1/4 C. Flour
1/2 C. Cocoa Powder
1/2 C. Sugar
1 Tbsp. Baking Powder
1/8 tsp. Salt
1 C. Heavy Cream
1/2 tsp. Vanilla
for the strawberries
2 lbs. Strawberries, hulled, quartered
1/2 C. Powdered Sugar
1/2 tsp. Orange Zest
1/4 C. Orange Juice
1/2 C. Heavy Cream
2 Tbsp. Grand Marnier
Preheat the oven to 400F. Using parchment paper, line a baking sheet. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt.
Combine the cream and the vanilla in a bowl and use a stand mixer or electric hand mixer to beat the heavy cream mixture until stiff peaks arise.
Stir the cream mixture into the flour mixture until you begin to see clumps. Transfer the mixture to a lightly floured work surface and knead the dough gently until it forms into a ball. You'll knead the dough approximately one dozen "turns". Press the completed dough down to about 1" thick. Use a 3# biscuit cutter to cut out little cakes. Continue to gather the dough and pat it back down so that you can continue to cut more cakes. You'll get a total of 6-8 cakes from one batch of dough, depending on the thickness. Place the cakes onto the baking sheet. Bake the cakes for about 15 minutes, or until a toothpick comes out clean. Transfer the cakes to a cooling rack.
Combine the strawberries, orange juice, orange zest, Grand Marnier, and 6 Tbsp. of the powdered sugar in a mixing bowl. Chill for 2 hours.
Use a mixer to beat the heavy cream and remaining 2 Tbsp. of powdered sugar until soft peaks form. Plate a shortcake with strawberries and juices on top, garnished with whipped cream.