Food Recipes Desserts Fruit Desserts Grilled Strawberry Shortcakes Be the first to rate & review! This twist on classic strawberry shortcakes features lemony biscuits piled with juicy grilled strawberries and maple-lavender whipped cream. By Devin Finigan Devin Finigan Devin Finigan is the Executive Chef at Aragosta, in Deer Isle, Maine, which was named one of Food & Wine's Top 20 Restaurants in the U.S. in 2024. Food & Wine's Editorial Guidelines Published on August 2, 2024 Tested by Nicole Hopper Tested by Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: William Hereford Active Time: 30 mins Total Time: 1 hr Servings: 8 Jump to recipe Buttery, tender, and ultra-fluffy, these sweet, lemony biscuits are a delightful foundation for this strawberry dessert. During peak season, strawberries need very little to shine, but in Deer Isle, Maine, Aragosta chef and owner Devin Finigan pushes the berries’ flavor further by cooking them on the grill to intensify their already vibrant notes. The lavender and maple whipped cream that tops each shortcake adds a delicate floral aroma and mellow sweetness. Make sure to strain the cream within two hours; steeping too long will result in an overly perfumed whipped cream. Frequently Asked Questions What’s the secret to making tender shortcakes? All the usual rules of making biscuits also apply to making shortcakes: Keep all of your ingredients cold, don’t overwork the dough, and don’t twist the cutter when stamping out the shortcake rounds. What is culinary lavender? Culinary lavender is dried lavender that is cultivated from English lavender, Lavandula angustifolia, and safe to eat. It also contains less aromatic oil than the lavender that’s used in perfumes, which means it has a sweeter, less “soapy” flavor. Culinary lavender is available at specialty markets or online at triskeleorganics.com. Notes from the Food & Wine Test Kitchen If you want to speed up the total time of this recipe, you can chill the lavender cream over an ice bath instead of waiting for it to cool in the refrigerator. Make ahead The maple-lavender cream can be prepared through Step 1 and strained after two hours of steeping. Store strained cream in the refrigerator in an airtight container for up to five days. Cook Mode (Keep screen awake) Ingredients Maple-Lavender Cream 1 1/2 cups heavy cream 2 to 3 teaspoons dried culinary lavender 2 tablespoons maple syrup 1/8 teaspoon kosher salt Shortcakes 2 3/4 cups all-purpose flour (about 11 5/8 ounces), plus more for dusting 1/3 cup granulated sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1/4 teaspoon baking soda 3/4 cup cold unsalted butter (6 ounces), cubed 2 large eggs 1/2 cup heavy cream, plus more for brushing 1 tablespoon grated lemon zest plus 1 tablespoon fresh lemon juice (about 2 lemons) Grilled Strawberries 1 pound fresh strawberries, hulled 3 tablespoons granulated sugar 2 tablespoons fresh lemon juice (about 1 lemon) Directions Make the maple-lavender cream Bring heavy cream and lavender to a simmer in a small saucepan over medium, stirring often. Once cream reaches a simmer, remove from heat and pour into a small heatproof bowl; let stand, stirring occasionally, until slightly cooled, about 15 minutes. Cover and chill for up to 2 hours. Drain chilled cream mixture through a fine wire-mesh strainer into a large bowl. Discard lavender. Stir in maple syrup and salt. Beat using a hand mixer, or whisk until medium-stiff peaks form. Make the shortcakes Meanwhile, preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper, and set aside. Beat together flour, sugar, baking powder, salt, and baking soda in a stand mixer fitted with the paddle attachment on low speed until evenly combined, about 20 seconds. Add butter, and beat on low speed until butter pieces are pea-sized and mixture is crumbly, 1 to 2 minutes. Whisk together eggs, heavy cream, and lemon zest and juice in a small bowl. Add egg mixture to flour mixture, and beat on low speed until mixture is evenly moistened, about 15 seconds. Turn mixture out onto a floured surface, and knead once or twice, just until dough comes together. Dust top of dough with flour, and roll out dough to 1-inch thickness. Cut out dough rounds using a lightly floured 2 3/4-inch round cutter. Transfer rounds to prepared baking sheet, gathering and rerolling dough scraps as needed until you have 8 rounds. Transfer baking sheet to freezer, and chill dough rounds for 10 minutes. Remove from freezer, and brush tops of rounds evenly with heavy cream. Bake in preheated oven until lightly golden, about 15 minutes. Transfer shortcakes to a wire rack. Make the grilled strawberries and serve Preheat a medium-size cast-iron skillet on a grill over medium-high (400°F to 450°F). Stir together strawberries and sugar in a medium bowl. Transfer to heated skillet, and grill, stirring often, until berries are slightly softened and release their juices, about 2 minutes. (Alternatively, heat pan on stovetop over medium-high. Cook berries until softened and juices release, about 2 minutes.) Transfer strawberries and juices to a medium bowl. Stir in lemon juice. Split shortcakes horizontally. Place about 3 tablespoons grilled strawberries on each bottom half, and add a large dollop (about 1/3 cup) of maple-lavender cream. Serve immediately. Originally appeared in Food & Wine magazine, August 2024 Rate It Print