Strawberry Shortcake with Star Anise Sauce
Recipe By :Food & Wine/June2003
Serving Size : 10
3 ounces white chocolate -- (preferably Valrhona) chopped
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks unsalted butter -- (6 ounces) softened
1 1/2 cups sugar -- plus
1 tablespoon sugar
1 teaspoon pure vanilla extract
4 large eggs -- at room temperature, separated
1 cup buttermilk -- at room temperature
1 1/2 cups heavy cream -- chilled
1/2 cup creme fraiche -- chilled
3 pints strawberries -- hulled and quartered
Strawberry Star Anise Sauce -- (See Recipe)
1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment paper. Coat the pans with flour, tapping out any excess.
2. Melt the white chocolate in a small saucepan set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with 1 1/4 cups of the sugar until fluffy, about 2 minutes. Add the vanilla, then beat in the egg yolks, 1 at a time. Beat in the melted white chocolate. Add the dry ingredients in 2 batches, alternating with the buttermilk.
3. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of the sugar until the whites are glossy and firm. Stir one-third of the beaten egg whites into the batter, then fold in the rest until no white streaks remain. Scrape the batter into the prepared pans and smooth the tops. Bake for about 35 minutes, or until springy and golden and a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool. Peel off the parchment paper.
4. In another bowl, beat the cream and crème fraîche with the remaining 1 tablespoon of sugar until firm peaks form. Place 1 cake layer on a serving plate and spread with half of the whipped cream. Top with half of the strawberries and the second cake layer. Spoon the remaining whipped cream over the cake, swirling it decoratively. Top with the remaining strawberries. Serve with the Strawberry Star Anise Sauce.
Strawberry Star Anise Sauce
2 pints strawberries -- thickly sliced
1/2 cup fresh orange juice
1/4 cup sugar
1 teaspoon orange zest -- finely grated
1 tablespoon Cointreau
2 whole star anise
In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a heatproof bowl, pressing hard on the solids to extract as much of the juice as possible; refrigerate until chilled. Transfer to a pitcher and serve with the Strawberry Shortcake.
Recipe By :Food & Wine/June2003
Serving Size : 10
3 ounces white chocolate -- (preferably Valrhona) chopped
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 sticks unsalted butter -- (6 ounces) softened
1 1/2 cups sugar -- plus
1 tablespoon sugar
1 teaspoon pure vanilla extract
4 large eggs -- at room temperature, separated
1 cup buttermilk -- at room temperature
1 1/2 cups heavy cream -- chilled
1/2 cup creme fraiche -- chilled
3 pints strawberries -- hulled and quartered
Strawberry Star Anise Sauce -- (See Recipe)
1. Preheat the oven to 350°. Butter two 9-inch round cake pans and line the bottoms with parchment paper; butter the parchment paper. Coat the pans with flour, tapping out any excess.
2. Melt the white chocolate in a small saucepan set over a pot of barely simmering water, stirring occasionally. In a medium bowl, whisk the flour with the baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter with 1 1/4 cups of the sugar until fluffy, about 2 minutes. Add the vanilla, then beat in the egg yolks, 1 at a time. Beat in the melted white chocolate. Add the dry ingredients in 2 batches, alternating with the buttermilk.
3. In a medium bowl, beat the egg whites until soft peaks form. Gradually beat in 1/4 cup of the sugar until the whites are glossy and firm. Stir one-third of the beaten egg whites into the batter, then fold in the rest until no white streaks remain. Scrape the batter into the prepared pans and smooth the tops. Bake for about 35 minutes, or until springy and golden and a toothpick inserted in the centers comes out clean. Let the cakes cool in the pans for 10 minutes, then run a knife around the edges and invert them onto a wire rack to cool. Peel off the parchment paper.
4. In another bowl, beat the cream and crème fraîche with the remaining 1 tablespoon of sugar until firm peaks form. Place 1 cake layer on a serving plate and spread with half of the whipped cream. Top with half of the strawberries and the second cake layer. Spoon the remaining whipped cream over the cake, swirling it decoratively. Top with the remaining strawberries. Serve with the Strawberry Star Anise Sauce.
Strawberry Star Anise Sauce
2 pints strawberries -- thickly sliced
1/2 cup fresh orange juice
1/4 cup sugar
1 teaspoon orange zest -- finely grated
1 tablespoon Cointreau
2 whole star anise
In a medium saucepan, combine all of the ingredients and crush lightly with a potato masher. Bring to a boil, then simmer over moderate heat until the strawberries lose their bright red color, about 2 minutes. Strain the sauce through a fine sieve into a heatproof bowl, pressing hard on the solids to extract as much of the juice as possible; refrigerate until chilled. Transfer to a pitcher and serve with the Strawberry Shortcake.