Ingredients

Adjust Servings:

	Shortcakes
	2 cups (255 g) all-purpose plain Flour
	1 tbsp Baking Powder
	½ tsp Salt
	1 tsp ground Cardamom
	3 tbsp Sugar , plus 2 tsp
	½ cup (115 g) cold Unsalted Butter , cut into chunks
	1 large Egg
	½ cup (120 ml) Half-and-Half or half cream
	1 large Egg White , lightly beaten
	Strawberries
	4 cups (450 g) fresh Strawberries , quartered
	¼ cup (60 ml) dessert Wine , such as Sauternes or late-harvest Sauvignon Blanc
	Sugar as needed (optional)
	Orange Blossom Cream
	1 cup (240 ml) heavy double Cream , chilled
	1 tbsp Sugar
	1 tsp Orange Flower water

Strawberry cardamom shortcakes with orange blossom cream recipe

Name: Strawberry cardamom shortcakes with orange blossom cream recipe
Yield: 6 Servings
Ingredients: Flour: 2 cups (255 g) all-purpose plain; Baking Powder: 1 tbsp; Salt: ½ tsp; Cardamom: 1 tsp ground; Sugar: 3 tbsp; Unsalted Butter: ½ cup (115 g) cold; Egg: 1 large; Half-and-Half: ½ cup (120 ml); Egg White: 1 large; Strawberries: 4 cups (450 g) fresh; Wine: ¼ cup (60 ml) dessert; Sugar; Cream: 1 cup (240 ml) heavy double; Sugar: 1 tbsp; Orange Flower: 1 tsp

Serves 6
Medium

Ingredients

Shortcakes
2 cups (255 g) all-purpose plain Flour
1 tbsp Baking Powder
½ tsp Salt
1 tsp ground Cardamom
3 tbsp Sugar
½ cup (115 g) cold Unsalted Butter
1 large Egg
½ cup (120 ml) Half-and-Half
1 large Egg White
Strawberries
4 cups (450 g) fresh Strawberries
¼ cup (60 ml) dessert Wine
Sugar
Orange Blossom Cream
1 cup (240 ml) heavy double Cream
1 tbsp Sugar
1 tsp Orange Flower

Directions

We travel to the Eastern Mediterranean in this recipe, with aromatic cardamom in the shortcakes and orange-flower water flavoring the whipped cream.

The riper the strawberries, the less sugar you’ll need, so the dessert wine on its own may make the strawberries taste perfect. Serve with a liqueur glass of the wine.

Steps

1 Done	For the Shortcakes Adjust an oven rack in the center of the oven. Preheat the oven to 425°F/220°C/gas 7.
2 Done	In a food processor, pulse the flour, baking powder, salt, cardamom, and the 3 tbsp sugar together. Add the butter and pulse until the mixture resembles sand with small pebbles.
3 Done	In a small bowl, whisk the egg and half-and-half/half cream together. Add to the food processor and pulse just until combined.
4 Done	Turn the dough out onto a lightly floured surface and knead until combined. Lightly roll the dough out into an 8-in/20‑cm round. Cut out 6 rounds with a 3-in/7.5-cm biscuit cutter.
5 Done	Place the rounds on a baking sheet/tray and brush the tops with the egg white. Sprinkle with the 2 tsp sugar. Bake until golden brown, 12 to 14 minutes. Transfer the biscuits to a wire rack/cake cooler and let cool.
6 Done	Meanwhile, for the strawberries: In a medium bowl, combine the strawberries and wine and macerate for 30 minutes. Taste and add sugar if needed.
7 Done	For the Cream Using an electric mixer, beat the cream with the sugar and orange-flower water until soft peaks form.
8 Done	To serve, cut the shortcakes in half and place the bottom half, cut side up, on a plate or platter. Top with some of the strawberry mixture and whipped cream, and place the top half of the shortcake on the top at an angle.