Empty My Fridge
Strawberry Shortcakes Recipe | Chef Jean-Pierre
Ingredients
- Flour⅔ cups + 3 tbsp
- Sugar5 ½ tbsp + 1 ¼ cups + ⅓ cups
- Baking powder1 ¼ tsp
- Salt2 pinches
- Vegetable oil2 oz
- Egg8
- Vanilla3 ½ tsp
- Lemon½ cups
- Strawberry · roughly chopped2 lb
- Limoncello¼ cups
- Gelatin1 tbsp
- Cream2 cups
Instructions
- Preheat the oven to 360°F. Spray a sheet pan with non-stick spray, line the bottom with parchment and spray the parchment again.
- Sift the flour and the other dry ingredients into a mixing bowl and mix on slow speed for a minute. Add the oil and water and stir to a lump-free paste.
- Add the egg yolks, lemon zest and vanilla and stir until fully blended.
- In a clean, grease-free bowl, whip the egg whites until tripled in volume and light and foamy. With the mixer running, add the sugar and keep whipping until the whites are stiff but still have a soft peak.
- Fold the egg whites into the batter and pour it into the prepared pan.
- Bake in the centre of the oven for about 20 to 30 minutes, until the centre springs back when gently pressed.
- Remove from the oven and let the cake cool, then cut it into circles to fit your individual moulds.
- For the strawberry jam, soak the gelatine in the limoncello in a small bowl for about 10 minutes.
- Put the strawberries, sugar, lemon juice, salt and lemon zest in a saucepan. Bring to a boil, add the bloomed gelatine, reduce the heat and cook slowly for about 1 hour.
- For the whipped cream, whip the cream for a couple of minutes, add the sugar and vanilla, and keep whipping until it reaches the right consistency.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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