Just in the nick of time, with Summer just around the corner…
A new twist on a classic dessert.Ice cream whiz Jeni Britton Bauer uses melted vanilla ice cream in her flaky, delicious biscuit style strawberry shortcake.
1 quart strawberries, hulled and quartered
1 pint fresh raspberries
1/2 cup sugar
juice of half a lemon
1/2 gallon coconut gelato
3 cups self-rising flour
2 sticks cold unsalted butter, cubed
1 cup heavy cream
1 tablespoon honey
Zest of one lemon
- In a medium bowl, toss the strawberries, raspberries, and lemon juice with the sugar. Let stand at room temperature, stirring, until very juicy, for 3 hours.
- Meanwhile, thaw the gelato in the refrigerator until soft, about 30 minutes. Spoon the gelato into a large bowl.
- Preheat the oven to 450°. In a food processor, pulse the flour and butter until the mixture resembles coarse meal; stir into the ice cream with a wooden spoon until incorporated. Using your hands, gently knead the dough until it starts to clump together. Drop clumps of the dough into a 9-by-13-inch metal baking pan in an even layer. Bake for 20 minutes, until golden on top. Let cool slightly, then cut into 12 squares.
- Meanwhile, in a medium bowl, whip the heavy cream and honey until soft peaks form. Serve the shortcakes with the macerated strawberries and whipped cream. Garnish with the lemon zest. Yields 12 Servings