This is the winning recipe from the Strawberry Shortcake Contest hosted at the Nashville Farmers’ Market (NFM) 2016 Strawberry Jubilee. It comes courtesy of Meg Giuffrida of Cherry Street Eatery & Sweetery, housed in the Schermerhorn Symphony Center. Meg made her winning recipe with dried lavender, but you can easily leave it out if preferred. The NFM’s Strawberry Jubilee this year is May 6, 10AM-2PM.
1. To prepare shortcakes, preheat oven to 375F. Combine flour, sugar, baking powder, salt, lemon zest and lavender. Grate cold butter on the largest holes of a box grater into flour mixture. Blend butter into flour mixture with fingertips until it resembles coarse meal. Alternately, combine in a food processor.
2. Add cream and blend until just combined. Pat dough into ball, flatten into a 1-inch disk, and, using a biscuit cutter or 3-inch glass, make 6 biscuits. Place on baking sheet. Brush tops with cream and sprinkle with raw sugar. Freeze biscuits for 15 minutes.
3. Bake for 20 minutes or until golden.
1. To prepare lemon curd, whisk juice, zest, sugar and eggs in a 2-quart heavy saucepan over low heat. Add butter and cook over medium heat, whisking often until curd is thick, about 6 minutes. Transfer curd to a bowl and chill, covered with plastic wrap, at least an hour.
2. To assemble shortcakes, toss berries with sugar and let stand 10 minutes to get juicy. Whip cream with powdered sugar and lavender extract until soft peaks. Slice biscuits in half and top with curd, whipped cream, strawberries and biscuit top.
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