Strawberry “Shortcakes”
This is one of my favorite recipes for summer entertaining, and it works well for both casual and more formal events. These desserts can be set out on a tray at a backyard barbecue or passed with champagne at a swankier affair. The cookies are baked in a mini muffin pan in order to give them the shape of a small tartlet crust. Topping them with fresh whipped cream and macerated strawberries (strawberries that have been softened by soaking them in liquid) makes them a more unique option than traditional cookies, but they require minimal extra effort. Balsamic vinegar is a classic pairing with strawberries because the particularly sweet vinegar balances the sweet-tart flavor in the berries and brings out a more intense berry flavor.
Recipe information
Yield
makes about 4 dozen cookies
Ingredients
Preparation
Step 1
Preheat the oven to 350˚F. Lightly spray a mini muffin pan with nonstick cooking spray and set aside.
Step 2
Remove one disk of dough from the refrigerator and let it sit at room temperature until it is soft enough to roll without cracking, but not yet sticky.
Step 3
Place the dough on a piece of parchment paper or on a lightly floured flat surface. Lightly flour the top of the disk and begin rolling the dough (see Rolling Dough, page 10). Lift and rotate the dough between each roll to prevent it from sticking. Repeat the process until the dough is about 1/8 inch thick.
Step 4
Using a 1 1/2- to 2-inch round cookie cutter, cut out rounds and press them gently into the bottom of each mini muffin cup, so that the bottom of each muffin cup is covered and some dough curls up the sides slightly. If the dough begins to stick to the cookie cutter, clean off any excess dough from the cookie cutter and dip the edges of the cutter in flour. Repeat this process until the pan is full. (The remaining dough can be kept in the refrigerator until it’s ready to be used or baked.)
Step 5
Bake for 12 to 15 minutes, rotating the pan once halfway through, until the edges of the cookies are golden brown. Remove the cookie shells from the oven, let them cool slightly, then transfer them to a wire rack to cool to room temperature. Repeat, as desired, until all the dough is cut and baked, including the second disk, rerolling the dough as necessary, up to two more times. (Baked cookie shells can be kept in an airtight container at room temperature for up to 1 week.)
Step 6
While the cookie shells are baking and cooling, put the diced strawberries in a mixing bowl. Sprinkle them with 1 tablespoon sugar and the vinegar and toss lightly to coat. Cover the bowl with plastic wrap and set it aside in the refrigerator for at least 30 minutes or overnight.
Step 7
Whip the heavy cream in the bowl of a standing mixer fitted with a whisk attachment on medium-high speed. When the cream starts to thicken, and with the mixer running, slowly pour 1/4 cup sugar into the cream. Continue to whip until the cream holds medium-firm peaks (it should be easy to spoon onto the cookies without losing its shape).
Step 8
The whipped cream can be set aside in the refrigerator until ready to serve, or for up to 4 hours. Once you are ready to assemble the cookies, spoon or pipe about 1 teaspoon whipped cream onto each cookie and then top each with diced strawberries to fit. Serve immediately.
Polish your look
Step 9
For weddings, wedding showers, or anniversary celebrations, turn the strawberries into a heart shape. When trimming the stems, carve a slight V shape into the top of the strawberry. Then, instead of dicing the strawberries, slice them about 1/8 inch thick perpendicular to the V cut. Macerate the strawberries as directed, then lay 1 slice on top of each whipped cream–topped cookie. (See photograph on page 46.)
