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Strawberry Shortcake With Meyer Lemon Cream Recipe

Strawberry Shortcake With Meyer Lemon Cream Recipe

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Strawberry Shortcake With Meyer Lemon Cream

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Ingredients:

Serving

1 1/2 cups all-purpose flour, plus more
all-purpose flour , for dusting
3/4 cup cake flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp salt
6 tbsp cold unsalted butter, cubed , plus
1 1/2 tbsp melted butter
1 cup heavy cream
1 1/2 tbsp turbinado sugar
1 lemon , zest of, finely grated
1/4 cup fresh lemon juice , preferably from meyer lemons
2 1/2 tbsp sugar
1 large egg
1 large egg yolk
1 pinch salt
3 tbsp unsalted butter
1 cup heavy cream
2 pints strawberries, quartered
2 tbsp sugar

Directions:

MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	613.16 Kcal (2567 kJ)
Calories from fat	333.71 Kcal
		% Daily Value*
Total Fat	37.08g	57%
Cholesterol	170.23mg	57%
Sodium	255.8mg	11%
Potassium	485.84mg	10%
Total Carbs	63.81g	21%
Sugars	19.76g	79%
Dietary Fiber	3.98g	16%
Protein	9g	18%
Vitamin C	79.7mg	133%
Vitamin A	0.2mg	8%
Iron	2.1mg	12%
Calcium	143.4mg	14%

Amount Per 100 g
Calories	215.61 Kcal (903 kJ)
Calories from fat	117.34 Kcal
		% Daily Value*
Total Fat	13.04g	57%
Cholesterol	59.86mg	57%
Sodium	89.95mg	11%
Potassium	170.84mg	10%
Total Carbs	22.44g	21%
Sugars	6.95g	79%
Dietary Fiber	1.4g	16%
Protein	3.16g	18%
Vitamin C	28mg	133%
Vitamin A	0.1mg	8%
Iron	0.7mg	12%
Calcium	50.4mg	14%

* 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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