Double Berry Shortcake with Honey Cream | CUESA

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Double Berry Shortcake with Honey Cream

Source:

Stephanie Rosenbaum, author of The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press, 2009).

This was demonstrated at CUESA’s Market to Table program on July 16, 2010.

Serves 6-8

INGREDIENTS

Shortcake Biscuits
2 cups all-purpose white flour, preferably unbleached
½ cup cornmeal
¼ cup sugar
2 teaspoons baking powder
¼ teaspoons salt
Grated rind of 1 orange
8 tablespoons (1 stick or ½ cup) butter, chilled
1 egg
½ cup plus 1 tablespoon milk (you may need slightly more or less)

Berry Filling
2 tablespoons water
1 tablespoon quick-cooking tapioca, such as Minute
Juice of half a lemon
½ cup sugar
2 cups mixed berries, such as blueberries, raspberries, and blackberries
2 teaspoons Chambord or cassis liqueur, optional

Honey Cream
½ pint heavy (whipping) cream
1 tablespoon honey, or to taste
Few drops of orange extract or ½ teaspoon grated orange rind, optional

Garnish
2 to 3 cups mixed fresh berries

PREPARATION

For the shortcake biscuits

  1. Preheat oven to 400°F. Lightly grease a round cake pan.

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

  3. Cut butter into small chunks and scatter over the dry ingredients along with the orange rind.

  4. Using your fingertips, a pastry blender, or two butter knives, cut butter or shortening into dry ingredients until mixture looks like coarse cornmeal with a few larger pea-sized bits. (You can also pulse ingredients together in a food processor).
  5. Measure the milk in a glass measuring cup, then break in the egg and beat together. Drizzle over flour mixture and mix gently into a soft dough.
  6. Turn out onto a floured countertop or cutting board. Pat into an even 1-inch-thick round. Using a floured biscuit cutter or the rim of a small drinking glass, cut out 6 biscuits (number may vary depending on the size of your cutter). Fit biscuits into cake pan, sides touching.
  7. Bake 15-20 minutes until tops are pale gold. Remove from baking sheet and let cool on a rack.

For the quick berry filling

  1. In a small, heavy-bottomed pot, mix water, tapioca, lemon juice, sugar, and berries together. Over medium-low heat, bring to a simmer. Simmer, stirring frequently, until berries have collapsed and mixture is deep purple and jammy, about 10 minutes.

  2. Remove from heat. Let cool (it will thicken as it cools) and refrigerate until needed. Stir in liqueur before serving, if desired.

For the honey cream

  1. Pour cream into a chilled bowl and whip with a whisk or hand-held electric mixer until beater begins to leave traces on the surface of the cream.

    Add honey and extract or rind if desired. Continue beating until cream is thick enough to mound up on a spoon.

To assemble shortcakes

  1. Using a small sharp knife, split biscuit. Put bottom half of biscuit in a shallow bowl. Spread with a generous spoonful of the berry filling.

  2. Top with some fresh berries and a spoonful of cream. Top with top half of biscuit, more cream and fresh berries. Repeat with remaining biscuits.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »