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Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream Recipe

Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream Recipe

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Strawberry Shortcake with Grand Marnier Strawberry Compote and Chantilly Cream

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Ingredients

Count

Nutrition

538

Calories

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Ingredients:

Serving

2 cups all-purpose flour
2 cups cake flour
1/2 cup sugar, plus more for sprinkling
2 tbsp baking powder
pinch (1/16 tsp) kosher salt
1/2 cup cold butter (1 stick), cut into chunks
1 cup well-shaken buttermilk
1/2 cup cream, plus more for brushing
finely grated zest from 1 lemon
4 pints strawberries, stems removed and quartered
1/2 cup grand mariner
1/4 to 1/2 cup sugar
2 tbsp fresh lemon juice
pinch (1/16 tsp) kosher salt
1 cup cold heavy cream
2 tbsp confectioners' sugar

Directions:

Make Biscuits: In large bowl, sift together all-purpose and cake flours, sugar, baking powder, and salt. Use pastry cutter or fork to blend in butter until mixture resembles coarse meal.
In medium bowl, whisk together buttermilk and cream, then whisk in lemon zest. Add liquid mixture to dry mixture, stirring with fork just until dough forms.
Turn dough out onto floured work surface and knead gently just until dough holds together, about 10 turns. Place dough on plate, cover with plastic wrap, and refrigerate until well chilled, at least 30 minutes.
Preheat oven to 400°F.
On floured work surface, pat out dough to 1/2-inch-thick round. Using 3-inch cutter, cut out biscuits. Transfer to ungreased baking sheet, brush lightly with cream, and sprinkle with sugar. Bake until golden brown, 15 to 18 minutes, then transfer to rack to cool.
Make Compote: In large mixing bowl, combine strawberries, Grand Mariner, 1/4 cup sugar, lemon juice, and salt. Mix gently, taste, and add more sugar if needed. Let stand at room temperature until juices form, at least 30 minutes.
Make Chantilly Cream: Chill medium mixing bowl and whisk in freezer for 10 minutes before beginning. In chilled bowl, whisk cream until it begins to foam and thicken. Add sugar and continue to whisk just until soft peaks form. Do not over-whip.
To Plate: Cut biscuits in half horizontally and place each bottom half in wide bowl or on plate. Divide compote among bowls, spooning strawberries onto biscuit bottoms and pouring some juice into each bowl. Top each shortcake with Chantilly Cream and biscuit top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	538.47 Kcal (2254 kJ)
Calories from fat	144.74 Kcal
		% Daily Value*
Total Fat	16.08g	25%
Cholesterol	26.15mg	9%
Sodium	53.29mg	2%
Potassium	876.86mg	19%
Total Carbs	90.08g	30%
Sugars	28.66g	115%
Dietary Fiber	6.56g	26%
Protein	12.27g	25%
Vitamin C	107.1mg	179%
Iron	3.3mg	19%
Calcium	233.9mg	23%

Amount Per 100 g
Calories	170.08 Kcal (712 kJ)
Calories from fat	45.72 Kcal
		% Daily Value*
Total Fat	5.08g	25%
Cholesterol	8.26mg	9%
Sodium	16.83mg	2%
Potassium	276.97mg	19%
Total Carbs	28.45g	30%
Sugars	9.05g	115%
Dietary Fiber	2.07g	26%
Protein	3.88g	25%
Vitamin C	33.8mg	179%
Iron	1.1mg	19%
Calcium	73.9mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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