Sunday, June 8, 2014

Shortcake using Cream Cheese

A simple and a delicious Strawberry shortcake using cream cheese in the shortcakes.

To Macerate the strawberries:

In a bowl, add 2 cups of sliced Driscoll's strawberries.and 1/4 cup sugar and a pinch of salt. Mix and refrigerate until liquid oozes out.

Strawberry compote:
4 cups of strawberry roughly chopped
1 1/2 tsp grated ginger
1 Tbsp lemon juice
1/2 cup sugar
a pinch of salt
1 Tbsp a fruity liqueur


Add sugar, strawberry, ginger, lemon juice,salt in a pan on low heat and cook strawberries until disintegrated. This may take about 10 to 15 minutes.
Remove from heat, let cool before adding liqueur.


10 ozs all-purpose flour
1 Tbsp baking powder
1/4 tsp baking soda
3 ozs cream cheese
1 tsp sugar
3 Tbsp cold butter, cut into cubes
3/4 tsp salt
1 egg, beaten
1/2 cup cold milk


Preheat the oven to 450 degrees F.

In a food processor,  combine flour, baking powder, baking soda, salt and sugar and pulse to mix. Add cream cheese a pulse 2 or 3 times. Then add butter pieces pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and make a well in the center. Using a fork, stir in the milk, just until dough is moist. You may not use the 1/2 cup milk. Turn the dough out onto a lightly floured surface. Fold the dough over on itself  2 or 3 times.

Gently pat the dough into rectangle about 3/4 inch thick and cut using a 3 inch floured round cutter. Transfer shortcake onto a parchment lined cookie sheet. Brush a little butter, sprinkle tops with some crystal sugar and bake for 10 to 15 minutes, until risen and golden brown. Remove to a cooling rack.
When cake is cold, split the layers using a fork and place one layer on serving plate.

Spoon the macerated strawberry mixture with the juices on the bottom shortcake layer. Add a spoonful of whipped cream  mixed with strawberry compote.

Replace the top layer, add more whipped cream, top with more strawberries and juice.