March
KQED Kitchen, hosted by Kim Goodfriend, brings you
seasonal dessert recipes that you can follow
step by step through online slideshows.
This month, Kim prepares an strawberry-almond shortcake, a seasonal dessert for March.
This dessert is the epitome of classic comfort food, with a delicious twist. Ground, toasted almonds give the lightly sweetened cream biscuits a nutty undertone. A hint of orange zest and orange liqueur lend the strawberries a more sophisticated depth. Topped with a dollop of lightly whipped cream, this dessert is perfect any time of day.
6 tablespoons cold unsalted butter, cut into cubes
2/3 cup heavy whipping cream plus extra for glazing
For the strawberries:
1 pint fresh strawberries, preferably organic
Zest of 1 orange, chopped fine
1 tablespoon Cointreau or orange liqueur
1/4 cup sugar
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons sour cream
2 tablespoons sugar
Preparation:
Preheat the oven to 325F.
To make the shortcakes, toast the almonds on a baking sheet for 15 minutes. Stir the almonds halfway through baking. Let the nuts cool for 15 minutes on the baking sheet. Add the almonds and sugar to the bowl of a food processor and process until finely ground. Increase the oven temperature to 400F. Line a baking sheet with a piece of parchment paper.
In a medium mixing bowl, stir together the almonds, flour, baking powder, and salt until blended. Scatter the butter pieces over the dry ingredients. Using a pastry blender or two kitchen knives, cut the butter into the dry ingredients until the butter is the size of large peas. Pour the cream into the flour mixture and stir with a fork until the dough begins to come together. If the dough seems too dry, add up to 2 tablespoons more cream. It should be somewhat crumbly.
Dump the dough onto a lightly floured work surface and press together into a disk about 3/4-inch thick. Cut out rounds of shortcake with a 2- to 3-inch biscuit cutter or use a knife to cut the dough into 6 equal pieces. Place the shortcakes onto the prepared baking sheet about 2 inches apart.
Using a pastry brush, brush the tops of the shortcakes with cream, then sprinkle with sugar. Bake the shortcakes for 20 to 24 minutes, until they are golden brown.
To make the strawberries, hull and slice the strawberries and place in a medium mixing bowl. Add the zest, Cointreau, and sugar and stir together. Set aside while the shortcakes are baking.
To whip the cream, stir together the whipping cream, sour cream, and sugar in a medium mixing bowl. Using a balloon whisk or an electric mixer, whip the mixture until you have soft peaks.
To assemble the dessert, slice the shortcake in half and place the bottom half on a serving plate. Spoon strawberries and whipped cream on top of the shortcake, then place the top half of the shortcake on top of the whipped cream. Enjoy!
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