Chef Ann’s Strawberry lemon Shortcake using KitchenAid #Wow2012

If dessert is your favorite meal of the day have I got a delicious recipe to share with you from the World of Whirlpool Event I attended this week. If you love strawberry’s your going to love this recipe.

Chef Ann’s Delicious Recipe for Strawberry Lemon Shortcake

Biscuits
Makes about 12 Biscuits
Preheat oven to 425 degrees convection

Place the following ingredients in the KitchenAid Food Processor & pulse until combined:

• 3 cups AP Flour
• 1/3 cup of sugar
• 1 tbls baking powder
• 3/4 tsp baking soda
• 3/4 tsp Salt
• 2 Tbls Lemon Zest (About 2 med. Lemons)

Add the following to the processor & blend until mixture is crumbly:

• 6 oz. very cold butter or 3/4 stick of butter- cut into small pieces

Topping for cake:
1/4 cup Heavy Whipping Cream to brush on the shortcake before baking
1/4 cup of Sparkling sugar to sprinkle on cream on top of cakes

In KitchenAid Stand Mixer using the paddle attachment blend together the following ingredients:

• 1 cup of Whole Milk
• 1 cup of Sour Cream
• 1 tbls of Vanilla Bean Paste

Remove the bowl from the KitchenAid mixing stand. Add the wet mix to the dry mix and fold together until incorporated. Drop 12 biscuits with a spoon onto a parchment lined baking sheet. Brush each cake with heavy whipping cream & sprinkle  toppings generously with sparkling sugar. Place in preheated over & bake for 12 to 15 minutes until light golden brown. Remove from oven & cool; cut in half & add strawberry mixture.

Strawberry Sauce

2 qts (8 cups) of Fresh Strawberries; stemmed and cut into quarters
1 tbls Fresh Squeezed lemon Juice sprinkled over cut strawberries and tossed to cover

KitchenAid 13 cup food processor with exactslice system

Set 4 cups of sliced strawberries in a bowl and set aside in the refrigerator. Place the remaining 4 cups of the sliced strawberries in a separate bowl and add 1/2 cup of of granulated sugar to the strawberries & toss and cover. Use a potato masher or pastry blender to mash them into a rough mash. (not pureed). Set mashed strawberries in refrigerator & let macerate for about 2 hours. After the strawberries have set for a couple of hours add the plain 4 cups of sliced strawberries and toss mix together.

Mascarpone Whipped Cream

1 1/2 cup of heavy whipped cream
1/4 cup of powdered sugar
6 oz of mascarpone cheese
1 tbls vanilla bean paste
1 tsp kirsch liquor

Using KitchenAid hand mixer, whip the cream on high until soft peaks form. Turn off the mixer & add the sugar to the cream and beat until the whipped cream is firmer; about 1 minute. In the KitchenAid stand mixer, using the paddle attachment whip the mascarpone cheese, vanilla and kirsch liquor on medium high #6 for a minute. Mascarpone should be light and fluffy, remove the bowl from the stand mixer. Take 1/3 of the whipped cream and fold into the marscarpone until blended. Continue until all the marscarpone is mixed with the whipped cream.

Assembling the Strawberry Shortcake

Use about 2 tsp of the juice from the strawberries & stream over the bottom of the dessert plate. Cut each cake horizontally & place on the bottom half of the dessert plate. Spoon about 3 tbls of the strawberry sauce on top of cake. Place about 2 tbls of the Mascarpone whipping cream on top of the strawberry sauce. Place the top of the cut shortcake on the side of the strawberries & cream so it’s standing at an angle.

Serve Immediately and enjoy.

The dessert was delicious and not too thick. It was very tasty and so fresh. Presentation provided a immediate need to pick up a fork and taste it. Oh so good!

disclosure: Thank you to Chef Ann for taking the time to share your recipe and the delightful dessert. I was invited to attend the World of Whirlpool blogger luncheon, given a tour, and details about amazing products from Whirlpool, KitchenAid, Maytag and more. Recipe provided by Chef Ann and photos are my own. Thank you for attending gift bags were sent home with us.