Smoked Strawberry Shortcake
Fluffy biscuits piled with macerated strawberries, a rich smoked-strawberry jam and softly whipped vanilla cream.
Ingredients
| 1 pound | 455 g | strawberries (for jam) |
| 1/4 cup | 60 ml | cane sugar |
| 1/2 orange | orange zest | |
| 1/2 orange | orange juice | |
| 1 tsp | 5 ml | salt |
| 8 oz | 225 g | strawberries, stemmed and sliced (to macerate) |
| 1 tbsp | 15 ml | cane sugar |
| 1 tbsp | 15 ml | freshly squeezed lemon juice |
| 8 oz | 225 g | heavy whipping cream |
| 1 tbsp | 15 ml | sugar |
| 1 tsp | 5 ml | pure vanilla extract |
| 6 | biscuits |
Instructions
- Preheat the smoker to a target of 200°F (95°C).
- Remove the stems, slice the strawberries in half, place them in a glass baking dish and smoke for 90 minutes.
- Transfer the smoked strawberries to a saucepan over medium heat, add the sugar, orange juice, orange zest and salt, and bring to a simmer for 10 minutes, whisking often. Adjust the heat to keep it from boiling.
- Pour the mixture into a blender and blend smooth to remove any chunks.
- Return the jam to the pan and simmer another 10 minutes to thicken, then remove from the heat and chill in the refrigerator.
Macerated strawberries 6. Remove the stems and slice the strawberries into thick wedges. 7. In a large bowl, toss the strawberries with the sugar and lemon juice. Cover and refrigerate for 30 minutes.
Whipped cream 8. Using a mixer, beat the heavy cream, sugar and vanilla extract on high until soft peaks form, about 1 1/2 to 2 minutes.
Assemble 9. Cut each biscuit in half. On the base add the macerated strawberries and a small spoonful of jam, then a dollop of whipped cream, and replace the top. 10. Add more whipped cream to the top, finish with a slice of macerated strawberry and a drizzle of the remaining smoked strawberry jam. Finely diced mint makes a great topping and adds color.
Tip: You can also cold-smoke the berries — keep the smoker under 80°F (27°C) and smoke for 2 to 2 1/2 hours. A chilled metal bowl helps the whipped cream form firm peaks.