Summer Berry Shortcakes and Lemon Verbena Cream
This sumptuous recipe full of juicy ripe berries was adapted from Smitten Kitchen.
Equipment
- mixing bowl several
Ingredients
For the Berries & Verbena Infused Cream:
- 500 g Berries (2-3 clamshells) rinsed and drained
- 250 mL Heavy Cream (35%)
- 8 leaves Lemon Verbena (verveine) fresh or dried
- 1 tsp Powdered Sugar
- 1 tbsp lemon juice or more to taste
- 1 tbsp Honey or more to taste
For the Shortcakes:
- 2 1/4 cups All-purpose Flour (295 grams)
- 2 1/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 3 tbsp Granulated Sugar (45 grams)
- pinch Salt
- 6 tbsp Unsalted Butter (80 grams) cold, cut into chunks
- 2 large Egg Yolks
- 3/4 cup Heavy Cream (35%) with the additional 2tbsp the total cream should be 205mL
- 2 tbsp Heavy Cream (35%)
- 4 tbsp Raw Sugar in a small bowl for roll-coating the shortcakes
Instructions
Prepare the Verbena-Infused Cream:
- Combine 250mL heavy cream and verbena leaves in a small saucepan over medium-low heat.
- Once the cream is about to boil, remove from the heat and allow to cool. Leave the verbena leaves in the cream to infuse.
- Once cooled, strain the cream, transfer it to a medium metal bowl and place it in the freezer until the bowl and cream are chilled but not frozen.
- Remove the bowl from the freezer and add the powdered sugar.
- Using a hand mixer or a whisk, beat the cream until you have soft whipped cream.
- Keep refrigerated until ready to use. The cream can be refrigerated for up to an hour, but if stored, it may need a few turns of the whisk or mixer to revive the texture.
Prepare the Shortcakes:
- Preheat the oven to 400ºF.
- Combine all the dry ingredients in a bowl (flour, baking powder, baking soda, sugar, salt) and whisk.
- Add the butter chunks and, using your fingers or a pastry blender, incorporate the butter until the pieces are no larger than a pea.
- In a separate bowl, whisk together the egg yolks and heavy cream.
- Form a well in the centre of the dry ingredients and pour the egg/cream mixture into the well.
- Mix the dry and wet ingredients together using a wooden spoon or rubber spatula, mix the dry and wet ingredients together until a dough forms.
- Divide the dough into 8 equal portions and "dip" each portion into the bowl of raw sugar, keeping the bottoms sugar-free so they don't burn during baking.
- Place the 8 shortcakes onto a parchment-lined baking sheet and bake for 15 minutes, until the tops are golden brown.
- Allow the shortcakes to cool completely while you prepare the berries.
Prepare the Berries:
- Add berries, 1 tablespoon lemon juice and a drizzle of honey to a medium bowl.
- Using a large spoon, carefully stir to coat the berries and taste, adding more honey or lemon as desired.
- Set aside at room temperature (for up to 40 minutes) until ready to serve.
- If preparing in advance, wait to dress the berries with lemon juice and honey until 10 minutes before serving; otherwise, you risk them becoming too macerated. (See Notes)
Notes
Note:
Macerated berries are delicious in a shortcake, but it depends on whether you want a more compote-like berry or fresh berry preparation.
To Serve:
Slice each shortcake about 3/4 of the way through to create a clam-like shape. Dollop each shortcake with a generous amount of whipped cream, top with a big spoonful of berries, and dust with powdered sugar. Serve immediately.
Tried this recipe?Let us know how it was!