Prep Time: 45 - 60 minutes
Cook Time: 30 - 45 minutes
Ready In: 1 hour 45 minutes
Make Sure You Have: a stand mixer
2 cups all purpose flour
1/2 tsp salt
2 & 1/2 tsps baking powder
3 tbsps granulated sugar
4 ounces unsalted butter, cut into slices
1/3 cup chopped lightly toasted pistachios
6 ounces heavy cream
For drizzling and dusting lightly on top of the dough after cutting
1 ounce heavy cream
1 tablespoon sugar
1 basket of strawberries, washed, dried, stemmed and sliced
sugar to taste
Lemon Curd Cream
1/3 cup lemon juice plus lemon zest
1/3 cup granulated sugar
5 tbsps unsalted butter
1/2 cup heavy cream, whipped to soft peaks
16 oz. Heavy Cream
1. Add in your all purpose flour, unsalted butter, granulated salt, sugar, and baking powder in to the mixer or a large bowl if working by hand. Process until the butter is the size of small or regular size peas.
2. Add the toasted chopped pistachios, work the mixer just to combine.
3. Add in the heavy cream in stages, pour easily into the mixer while mixing and watch the texture of the dough, adding a little more cream as needed. You should look for a little bit of flour at the bottom of the bowl. To test out the texture of the dough, take a little in your hand and make sure the dough holds in place.
4. Lightly sprinkle your board with flour. Shape your dough into a ball and place it on the board. Press the dough down so it is 1/2 or 3/4 inch thick. Cut dough into circles or wedges and place onto a parchment lined baking sheet. Brush the tops with the 1oz. heavy cream and lightly dust with sugar over the top. Place into a preheated 375 degree oven. Bake until golden brown, about 15 minutes. Let it cool and slice each shortcake in half horizontally.
1. Take your strawberries and add sugar to taste. Add a little bit of lemon juice to break down the strawberries and sugar to create a nice sauce.
2. Mix it lightly to ensure the strawberries are marinating well in the sugar and lemon juice. Set aside for the strawberries to soak in the juice while you prepare the lemon curd.
Lemon Curd Cream:
1. In a thick bottomed non-reactive saucepan, place the lemon juice, butter, and sugar. You want to break down the butter with a whisk and melt it in, while bringing it to a simmer.
2. Whisk the eggs and yolks in a bowl. Slowly add the hot lemon liquid while constantly whisking the eggs.
3. Return everything to the pot (still on the stove with light heat). Using a heatproof rubber spatula, stir the mixture until it comes to a boil. Keep stirring, remove from heat and pour it into a chilled bowl. Spread the lemon curd to help chill it quickly and thoroughly. Add a little bit of lemon zest and mix it into the lemon curd.
Lemon Curd Whipped Cream:
1. Mix your heavy cream in your mixer.
2. Add the lemon curd to the whipped cream; gently fold them into each other. Be careful not to over-mix and deflate the whipped cream or lemon curd.