YIELD: 40 shortcakes
5 lbs. flour
1 lb. 4 oz. butter
5 oz. sugar
5 1/2 oz. baking powder
1/2 oz. salt
1 lb. raisins
2 1/2 qts. heavy cream egg wash
6 pints fresh strawberries
2 oz. strawberry jam
2 oz. apricot glaze
1 oz. lemon juice
2 qts. fresh cream
4 oz. sugar
Mix flour and cold butter for 5 minutes or until it reaches the texture of breadcrumbs, add sugar, baking powder, salt, raisins. Slowly add the heavy cream. Do not over mix.
Roll the dough approximately 1-in. thick, cut into 2-in. circles (approximately 40) with a pastry cutter.
Brush with egg wash and refrigerate for 1 hour. Bake at 400°F for 20 minutes.
Whip fresh cream with sugar until the cream holds a peak and is firm.
Split each short cake horizontally and reserve the top.
Arrange the bottom half of the shortcake in the center of a large plate. Top with the strawberry mix and then the whipped cream. Garnish as desired and place the shortcake upper half neatly on top at a jaunty angle.
Recipe and photo from Patrick Smet-Chevron, Pastry Chef, New York University Medical Center, New York, NY.