PONCHATOULA STRAWBERRY AND BROWN BUTTER SHORTCAKE
Make and share this Ponchatoula Strawberry and Brown Butter Shortcake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large saucepan with 1 inch of water to a simmer over medium-high heat. Stir the strawberries, lemon zest and 1/4 cup of the sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on top of the simmering pot (the bottom of the bowl shouldn't touch the water). Reduce the heat to medium-low, and let the strawberries macerate over the simmering water for 20 minutes. Remove the bowl from the pot and refrigerate until chilled. (Note: The strawberry sauce can be made up to 1 day in advance.).
- Preheat the oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Spray the pan with nonstick spray, then place the round piece of parchment into the bottom of the pan and spray one more time. Sprinkle a couple of spoonfuls of flour into the pan, tap and coat bottom and sides of the pan and discard any excess flour.
- Cut the 1 1/2 sticks of butter into small pieces and melt in a medium saucepan over medium-high heat. Simmer, whisking often to incorporate any solids that sink to the bottom, until the butter is a golden-amber color and smells nutty, 4 to 6 minutes. Set the butter aside to cool.
- To prepare the cake: In a large bowl, whisk eggs and 1 cup sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and continue by using an electric mixer to whip the eggs and remaining 1/4 cup sugar on high speed until the mixture is thick and pale in color (4 to 5 minutes more). Reduce speed to low and slowly (adding too quickly will cause mixture to separate) add in the cooled brown butter making sure to scrape in all of the brown bits.
- Sift flour, baking powder and salt together. Using a whisk, gently fold in one-third of dry ingredients into the batter, then half the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into the prepared pan. Bake until the cake sides pull away from the pan and a toothpick inserted into the center comes out clean, about 25 minutes. If the cake appears to be browning too quickly, cover lightly with foil in the last 10 minutes of baking. Let cake cool on a wire rack for about 20 minutes before removing from pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.
- For the Chantilly Cream: Pour the heavy cream into the bowl of a stand mixer, add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
- Transfer the cake to a plate and slice into wedges. Serve topped with strawberries, sauce and a dollop of Chantilly Cream or slice each wedge in half horizontally and sandwich the halves with strawberries and sauce, then top with cream.
Nutrition Facts : Calories 629.6, Fat 42.3, SaturatedFat 25.5, Cholesterol 220.9, Sodium 196.4, Carbohydrate 58.4, Fiber 2.7, Sugar 41.4, Protein 7.4
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
More about "ponchatoula strawberry shortcake recipes"
PONCHATOULA STRAWBERRY & BROWN BUTTER SHORTCAKE RECIPE - EAT …
From eatyourbooks.com
PONCHATOULA STRAWBERRY AND BROWN BUTTER SHORTCAKE FOOD
From topnaturalrecipes.com
PONCHATOULA STRAWBERRY AND BROWN BUTTER SHORTCAKE RECIPE
From recipeofhealth.com
BEST STRAWBERRY SHORTCAKES RECIPE - HOW TO MAKE …
From thepioneerwoman.com
PONCHATOULA STRAWBERRY SHORTCAKES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE STRAWBERRY SHORTCAKE LIKE COMMANDER'S PALACE, …
From tastingtable.com
THE BEST STRAWBERRY SHORTCAKE - ONCE UPON A CHEF
From onceuponachef.com
20 STRAWBERRY RECIPES TO ENJOY SUMMER’S SWEETEST FRUIT
From seriouseats.com
PONCHATOULA STRAWBERRY SHORTCAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PONCHATOULA STRAWBERRY PIE
From neworleansrestaurants.com
PONCHATOULA STRAWBERRY AND BROWN BUTTER SHORTCAKE - LUNCHLEE
From lunchlee.com
PONCHATOULA STRAWBERRY PIE RECIPE | EXPLORE LOUISIANA
From explorelouisiana.com
STRAWBERRY SHORTCAKE - JOHN FOLSE
From jfolse.com
STRAWBERRY SHORTCAKE RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
BEST STRAWBERRY SHORTCAKE RECIPE - MOM ON TIMEOUT
From momontimeout.com
HOMEMADE STRAWBERRY SHORTCAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
LOUISIANA STRAWBERRY SHORTCAKE - LOUISIANA FIRST FOUNDATION
From louisianafirstfoundation.com
BEST HOMEMADE STRAWBERRY SHORTCAKE - LITTLE SWEET BAKER
From littlesweetbaker.com
STRAWBERRY SHORTCAKE RECIPE (WITH EASY HOMEMADE …
From blessthismessplease.com
CNN.COM - PONCHATOULA STRAWBERRY SHORTCAKE - JUNE 8, 2001
From cnn.com
You'll also love