Strawberry Shortcakes with Vanilla-Orange Syrup

Name: Strawberry Shortcakes with Vanilla-Orange Syrup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges egg yolks and 2 large egg whites; 118 milliliters all-purpose flour; 59 milliliters chilled heavy cream; 59 milliliters fresh orange juice; 1 Tbsp finely grated fresh orange zest (from 2 oranges); 0 teaspoons salt; 2 Tbsps sour cream; 340 grams pint strawberries; 2 teaspoons sugar; 1 teaspoons vanilla; 1 vanilla bean, halved lengthwise; 79 milliliters water; 2 Tbsps whole milk

Strawberry Shortcakes with Vanilla-Orange Syrup is a vegetarian dessert. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 230 calories. This recipe serves 4. It will be a hit at your Mother's Day event. If you have vanilla, strawberries, orange juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat oven to 350°F and butter an 8- by 2-inch square metal baking pan. Line bottom of pan with parchment or wax paper, then butter paper. Dust with flour, knocking out excess.

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Baking Pan

Wax Paper

Oven

Whisk together yolks, 1/2 cup sugar, milk, and vanilla in a large bowl until combined well.

Ingredients you will need

Vanilla

Sugar

Egg Yolk

Milk

Equipment you will use

Whisk

Bowl

Whisk in flour and salt (batter will be thick).

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Whisk

Beat whites with an electric mixer until they hold soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until whites hold stiff, glossy peaks.

Ingredients you will need

Sugar

Equipment you will use

Hand Mixer

Stir about one third of whites into batter to lighten, then fold in remaining whites in 2 more batches, gently but thoroughly.

Transfer batter to baking pan, spreading evenly, and bake in middle of oven until pale golden and a tester comes out clean, 14 to 16 minutes. Cool cake completely in pan on a rack (cake will shrink from sides of pan). When cool, run a sharp knife around side of cake if necessary and invert onto rack, then remove paper.

Equipment you will use

Baking Pan

Oven

Knife

Scrape seeds from vanilla bean with tip of sharp knife into a small saucepan, then add pod.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Sauce Pan

Knife

Add sugar, water, zest, and juice. Bring to a boil, stirring until sugar is dissolved, and boil 1 minute.

Ingredients you will need

Juice

Sugar

Water

Transfer to a bowl and chill 30 minutes.

Equipment you will use

Bowl

Pour syrup through a fine sieve into another bowl and discard solids. Gently stir in strawberries and let stand 15 minutes.

Ingredients you will need

Strawberries

Syrup

Equipment you will use

Sieve

Bowl

Beat together cream, sugar, and sour cream until mixture just holds stiff peaks.

Ingredients you will need

Sour Cream

Cream

Sugar

Cut 4 rounds from cake with cookie cutter.

Ingredients you will need

Equipment you will use

Cookie Cutter

Generously brush both sides of each round with syrup from strawberry mixture and arrange, darker sides up, on plates. Spoon strawberries onto rounds and let stand 5 minutes to allow more syrup to soak into cake. Top rounds with dollops of cream and drizzle with remaining syrup.

Ingredients you will need

Strawberries

Cream

Syrup

• Cake may be baked 1 day ahead and kept in an airtight container at room temperature.