As Wimbledon continues, head pastry chef Devin Jones at The Grand, a five-star hotel in York, has whipped up a delicious strawberry shortcake recipe, perfect for capturing the essence of the renowned tennis tournament’s famous food pairing of strawberries and cream.
Devin, known for his personal touch, shares his expertise on crafting the ideal Wimbledon-inspired dessert, along with a crucial tip for selecting the perfect strawberries. “When buying strawberries, we are attracted to the deeper coloured fruits as they are the ripest,” he begins. “But it’s worth being mindful of when you plan to eat them as fully ripe strawberries are best served the same day.”
He adds, “Always check the bottom of the punnet to see if the strawberries are starting to bruise as this is a sign they are beginning to be past their best.”
Strawberry Shortcake Recipe
Ingredients:
*
For the shortcake:
* 115g cake flour
* 5g baking powder
* 5g salt
* Three eggs, separated
* One pinch cream of tartar
* 175g sugar
* 15g unsalted butter, softened
* 5g vanilla extract
* 125ml milk
*
For the topping:
* 500g strawberries
* One lemon
* 75g caster sugar
* One pinch of ground pink peppercorns
Method:
1. Sift and combine all the dry ingredients, then rub the butter into the flour mix.
2. Whisk the egg whites and sugar together until they form medium peaks.
3. Combine the egg yolks and milk with the dry ingredients.
4. Separate into equal-sized balls and bake at 180oC until golden.
For the topping:
1. Quarter or roughly dice the strawberries.
2. Cover with the sugar, pepper, and lemon zest.
3. Leave to sit for 15 to 20 minutes in the fridge.
To serve:
1. Place a few of the shortcakes at the bottom of a bowl or on a large plate.
2. Top with a dollop or two of whipped cream or thick yoghurt.
3. Cover with the fresh strawberries.
4. Drizzle with the strawberry syrup.
5. Finish by crumbling a shortcake or two over the top.
Brioche with Passionfruit and Strawberries
Sharing another fruity dessert, pastry chef Devin reveals how to make a brioche with passionfruit and strawberries.
Ingredients:
*
For the fruit mix:
* 500g strawberries
* Eight fresh passionfruits
* 60g caster sugar
* One pinch salt
*
For the topping:
* 200g mascarpone
* Three tbsp honey
* Zest of one lemon
* Brioche to serve
Method:
1. Scoop the passion fruit seeds into a small pan and bring to a gentle simmer on a low heat.
2. Add the sugar and the salt and simmer for about five to six minutes, until the seeds are shiny.
3. Remove from the stove and allow to cool for five minutes, then pour over your halved strawberries.
4. Place them in the fridge to marinate.
To serve:
1. Slice the brioche and toast in a pan over a medium heat with a knob of butter, until golden.
2. Flip and repeat.
3. Mix the mascarpone, honey, and lemon zest, spread over the brioche.
4. Add a generous amount of the strawberry fruit mix.
