Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward.~ Terri Guillemets
This is the time of year when that expression, “take time to smell the roses” really resonates with me. Bounty is everywhere. The gardens are blooming with flowers and berries and vegetables. It is hard to choose what to cook. Since strawberries are reaching their peak, I need to eat as many as I can to carry me until next June when all that juicy goodness comes anew.
My choice for these berries is Italian-Style Strawberry Shortcake. That grated bittersweet chocolate caught my eye. This recipe comes from Gabriele Corcos and Debi Mazar, stars of Extra Virgin on the cooking channel. I just discovered this show; and Gabriele makes true authentic Italian dishes that are so delicious.
First wash the fresh strawberries, remove the hulls and slice them into a bowl. Sprinkle sugar over the top of the berries and stir to coat them. Squeeze on the juice of half a lemon and refrigerate for a few hours until the juices develop.
To prepare the biscuits, flour your rolling surface and roll out each piece of puff pastry to a 14” square. Cut out 4” rounds using a biscuit cutter. Place the rounds on a parchment lined baking sheet. Prick each with a fork. Bake in a 400 degree oven for about 15 minutes until golden and puffed. Cool completely.
Just before serving, place the heavy cream in a bowl with the seeds of a whole vanilla bean. Add sugar and beat until thickened. You could also use a whipped cream dispenser.
To assemble the shortcakes, place a dollop of whipped cream on a plate.
Top with pastry round more whipped cream and strawberries. Repeat with another layer.
Sprinkle with powdered sugar and some chocolate shavings. Serve immediately.
Enjoy!!
Italian Style Strawberry Shortcake Recipe
By Published: June 28, 2013
- Yield: 8 Servings
- Prep: 45 mins
- Cook: 15 mins
- Ready In: 60 mins
Recipe courtesy of Gabriele Corcos and Debi Mazar from Extra Virgin, the Cooking Channel
Ingredients
- 17 1/4 ounce package frozen puff pastry I used Dufour Classic Puff Pastry
- 1 1/2 pounds fresh strawberries
- 1/4 cup white sugar
- 1/2 lemon, juiced
- 2 cups heavy cream
- 1 whole vanilla bean, seeded
- 1 tablespoon confectioner's sugar
- grated bittersweet chocolate
Instructions
- First wash the fresh strawberries, remove the hulls and slice them into a bowl. Sprinkle sugar over the top of the berries and stir to coat them. Squeeze on the juice of half a lemon and refrigerate for a few hours until the juices develop.
- To prepare the biscuits, flour your rolling surface and roll out each piece of puff pastry to a 14” square. Cut out 4” rounds using a biscuit cutter. Place the rounds on a parchment lined baking sheet. Prick each with a fork. Bake in a 400 degree oven for about 15 minutes until golden and puffed. Cool completely.
- Just before serving, place the heavy cream in a bowl with the seeds of a whole vanilla bean. Add sugar and beat until thickened. You could also use a whipped cream dispenser.
- To assemble the shortcakes, place a dollop of whipped cream on a plate.
- Top with pastry round more whipped cream and strawberries. Repeat with another layer.
- Sprinkle with powdered sugar and some chocolate shavings. Serve immediately.
- Enjoy!!
going to try this
Bob,
Let me know how you like it. I love feedback.
Thanks.