Makes 12 2.5" x 2.5" square shortbread cakes (serves 12 politely, 6 inclined to ask for seconds, 4 with a craving for antioxidants, 3 with just a craving, 2 in the midst of a food challenge or one with a secret stash of cholesterol medication.
Shortbread Cakes
2 Cups all-purpose flour
1/3 C sugar
1 TBL baking powder
1/4 tsp salt
1/2 C butter (cold and cut into 1/2" chunks)
1 heaping TBL of leaf lard (or more butter if you don't have this)
3/4 C heavy cream (more if it's too dry)
Course sugar (optional)
Strawberries
8 Cups of sliced berries
1/2 C sugar (more if berries are too tart)
2 TBL Chambord liquor
1 TBL pomegranate syrup
1 TBL fresh lemon juice
Whipped cream
1 pint heavy whipping cream (I prefer organic)
2 heaping TBL powdered sugar
1 blob of vanilla paste
Cakes:
Preheat oven to 400 (I used convection at 380)
Whisk dry ingredients and then cut butter and lard into flour until crumbly.
Stir in heavy cream with fork and when mostly mixed, dump onto counter and smoosh gently together until dough forms ball.
Sprinkle light coating of flour on counter and roll into 10" x 7.5" rectangle (~1/2" thick). Neaten edges and cut 12 pieces, each 2.5" x 2.5".
Transfer to pan lined with parchment and brush top with more heavy cream, then sprinkle on coarse sugar if desired. I desired.
Bake 10-15 minutes. Mine took 15 minutes, checking at 10, 13 and 15 minutes. Internal temp was 180, bottoms were golden.
Strawberries
Put 4 cups of sliced strawberries in bowl and sprinkle with half the sugar. Put the other 4 cups of sliced strawberries in a flat container, add remaining sugar, liquids and then smoosh with potato masher, fork, scythe, Valerian blade or fingers. When juices have exuded, taste for seasoning. When ready to serve, mix mashed strawberries into sliced berries.
Cream
I used my food processor and mixed cream, powdered sugar and vanilla until it gently mounded.
I only recommend this if you taste the strawberries FIRST and ensure they do not taste like cardboard because NOTHING is going to save those.
Shortbread Cakes
2 Cups all-purpose flour
1/3 C sugar
1 TBL baking powder
1/4 tsp salt
1/2 C butter (cold and cut into 1/2" chunks)
1 heaping TBL of leaf lard (or more butter if you don't have this)
3/4 C heavy cream (more if it's too dry)
Course sugar (optional)
Strawberries
8 Cups of sliced berries
1/2 C sugar (more if berries are too tart)
2 TBL Chambord liquor
1 TBL pomegranate syrup
1 TBL fresh lemon juice
Whipped cream
1 pint heavy whipping cream (I prefer organic)
2 heaping TBL powdered sugar
1 blob of vanilla paste
Cakes:
Preheat oven to 400 (I used convection at 380)
Whisk dry ingredients and then cut butter and lard into flour until crumbly.
Stir in heavy cream with fork and when mostly mixed, dump onto counter and smoosh gently together until dough forms ball.
Sprinkle light coating of flour on counter and roll into 10" x 7.5" rectangle (~1/2" thick). Neaten edges and cut 12 pieces, each 2.5" x 2.5".
Transfer to pan lined with parchment and brush top with more heavy cream, then sprinkle on coarse sugar if desired. I desired.
Bake 10-15 minutes. Mine took 15 minutes, checking at 10, 13 and 15 minutes. Internal temp was 180, bottoms were golden.
Strawberries
Put 4 cups of sliced strawberries in bowl and sprinkle with half the sugar. Put the other 4 cups of sliced strawberries in a flat container, add remaining sugar, liquids and then smoosh with potato masher, fork, scythe, Valerian blade or fingers. When juices have exuded, taste for seasoning. When ready to serve, mix mashed strawberries into sliced berries.
Cream
I used my food processor and mixed cream, powdered sugar and vanilla until it gently mounded.
I only recommend this if you taste the strawberries FIRST and ensure they do not taste like cardboard because NOTHING is going to save those.