In terms of time and effort spent vs. impact of the finished product, few homemade desserts deliver a greater return on investment than strawberry shortcake. An already resounding bang-for-your-buck packs a greater taste bud wallop with cider added to the mix. With berry season just around the corner, the time is nigh to crack open your favorite cider for an apple-buzzed baking session. Grab a quick-and-dirty shortcake biscuit and pile your plate high with the works – a saucy cider-fruit compote and classic hand-whipped cream. If you don’t want to whip the cream by hand, you can use a Cream Machine.
Cider Shortcake with Apple-Berry Compote and Whipped Cream
Recipe adapted from American Food Roots via culinary historian Amanda Moniz
Ingredients:
For the shortcake:
2 ½ cups all-purpose flour
½ cup sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
Pinch of salt
1 stick cold unsalted butter, cubed
½ cup cider (we used Spire Mountain Dark & Dry), plus a few tablespoons for cider wash
Splash heavy cream
Sugar for sprinkling
For the compote:
4 tablespoons butter
½ cup cider
2 tablespoons sugar (add more or less to taste, depending on sweetness of cider)
2 apples (such as pink lady, granny smith, or your favorite firm variety)
2 cups strawberries
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons sugar
Drop of vanilla extract
Directions:
For the shortcake:
Preheat oven to 425 degrees. Line a 9×13 inch baking sheet with parchment paper or grease lightly. Combine dry ingredients in a large bowl. Add cold butter cubes and cut into the dry ingredients by massaging between fingers until the size of small peas (mixture should resemble coarse cornmeal).
Make a well in the middle of the mixture. Add cider and splash of cream and mix until just combined. Do not over-mix. Drop heaping spoonfuls of mixture onto baking sheet (biscuits will expand slightly while baking).
Brush each biscuit lightly with cider and sprinkle with sugar. Bake until biscuits are golden brown, rotating baking sheet halfway through baking time (total baking time should be about 6-12 minutes, depending on size of biscuits). Allow to cool before serving. While biscuits are baking, prepare the compote and whipped cream.
For the compote:
Peel (optional), core and cut apples into thin slices. Remove tops from strawberries and slice. Over medium heat, melt butter in a sauté pan. Add cider and sugar and bring to a simmer. Let simmer for 15 minutes, or until the cider reduces to a medium-thin syrup consistency. Add apples and allow to cook in mixture for about 5 minutes, adding strawberries for the last 2 minutes. Allow to cool slightly and serve warm over shortcake biscuits. Top with chilled whipped cream.
For the whipped cream:
Combine 1 cup heavy whipping cream, 2 tablespoons sugar and vanilla to a large bowl. Beat with an electric mixer or by hand until stiff peaks form. Keep chilled until serving.
