Strawberry Shortcake with Lemon Almond Cream
Strawberry Shortcake is where the heart is!!
I love strawberries and i love finding new ways to eat them. We are all familiar with the strawberry shortcake and it's various types. The classic combination is a sweet biscuit filled with sweet juicy strawberries and whipped cream. I must say that this is an elegant dessert at its best. So why did i change those classic ingredients...well, i have know clue why. I guess i like to experiment with my food. You all are probably asking; well, how did your experiment go...was it good or not? If my husband ate two and i ate three (hey...they were pretty small) i guess that means they turned out to be pretty tasty!!
1 1/2 cup organic soft white wheat berries (milled) or all purpose flour
3/4 cup cake flour
3 tablespoon honey
2 tsp. baking powder
1/2 tsp. salt
6 tablespoon cold unsalted butter, cubed, plus 1 1/2 tablespoon melted butter
1/2 cup almond cream
1/2 cup plain yogurt
Lemon Almond Cream
zest of 1 lemon
2 tablespoon of butter
1 cup whipped almond cream
1/4 cup lemon juice
2 1/2 tablespoon honey
1 large egg
1 large egg yolk
pinch of salt
Preheat the oven to 375 degrees.
Making the Biscuits: In a large bowl, whisk the flours with the baking powder and salt. Use a pastry blender and cut in the cold butter until it is the size of small peas. Mix the almond cream and the honey. Stir in the cream until a shaggy dough is formed. Turn the dough out onto a lightly floured surface and knead 2 or 3 minutes. Roll the dough out into a 7inch round about 3/4 inch thick and use a biscuit cutter or glass jar to cut out the biscuits. Place biscuit on a baking sheet and brush with melted butter and bake until biscuits are golden brown. 25 to 30 minutes.
Making the Lemon Almond Cream: Set a strainer over a medium bowl. In a small sauce pan, combine the lemon zest with the lemon juice, honey, egg, egg yolk, pinch of salt and 1 tablespoon of butter. Cook over low heat, whisking constantly, until thickened, strain the curd into the bowl and 1 tablespoon of butter. Press plastic wrap directly onto the surface and refrigerate until cool. In a medium bowl whipped the almond cream. After curd has cool down, fold the lemon curd into the whipped almond cream and refrigerate for at least 15 minutes.
Prepare the Strawberries and split the biscuits in half and arrange. Mound the lemon cream on the biscuits, top with the strawberries and replace the tops. Time to Serve!!