Strawberries Cream With Rosemary Shortcakes Recipes

STRAWBERRIES WITH HONEY-ROSEMARY WHIPPED CREAM AND CANDIED ROSEMARY

Steps:

• Combine the strawberries and orange liqueur in a bowl and set aside at room temperature for 30 minutes or cover and refrigerate for 1 hour.
• Combine the cream, honey and 1 sprig of the rosemary in a small saucepan. Bring to a simmer over medium heat and cook for 2 to 3 minutes, stirring occasionally. Set aside to cool to room temperature, then refrigerate, covered, until well-chilled
• Meanwhile, break the remaining rosemary into small sprigs and combine them in a small saucepan with 1/2 cup water and 1 cup of the sugar. Bring to a boil, stirring to dissolve the sugar, then remove the rosemary from the syrup using tongs and toss it in a bowl with the remaining 1/2 cup sugar. Transfer the candied rosemary to a lightly oiled cooling rack or silicon pad to dry.
• Strain the chilled cream into a stainless steel bowl and whisk until soft peaks form. Divide the macerated strawberries between four bowls. Top each with two tablespoons of whipped cream and a sprinkling of candied rosemary. Serve.

STRAWBERRIES & CREAM WITH ROSEMARY SHORTCAKES RECIPE - (4.3/5)

Steps:

• In a large bowl, toss together strawberries, sugar and orange zest. Cover and refrigerate until it is time to assemble the shortcakes. Preheat oven to 375 degrees F. In a large bowl, whisk sifted flour, sugar, baking powder, salt and rosemary. Add shortening. Blend with a fork or with your hands until a course mixture comes together. Add the egg, milk, and vanilla. Mix with your hands until a soft dough forms. Turn dough out onto a floured surface. Knead gently until everything comes together and is smooth. Roll out about 1/2-inch thick. Using a round cookie cutter or cup, cut out about 9 rounds of dough. Arrange about 1-inch apart on an ungreased cookie sheet. Bake for 10-12 minutes or until lightly golden around the edges. Remove and let cool on a cooling rack. In a small bowl, whip cream and sugar until firm. Assembly. Cut each shortcake in half. Spread a teaspoon of whipped cream on the bottom layer. Arrange 3 strawberry slices and top with another teaspoon of whipped cream. Repeat this process twice. Before topping with the other half of the shortcake, drizzle each with the strawberry juice.