WISH is located in the historic Art Deco hotel called "The Hotel" in the heart of South Beach. Pastry chef Everardo Villa suggests dusting the finished dessert with a little confectioners' sugar and a sprig of mint.
- For the Shortcakes:
- 1 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup sour cream
- 1/2 cup milk
- 2 teaspoons orange zest
- 6 tablespoons cold unsalted butter, cut into small pieces
- For the Strawberries:
- 1 cup sugar
- 1 cup water
- 2 1/2 pounds ripe strawberries, trimmed and sliced
- For the Whipped Cream:
- 1/2 cup whipping cream
- 2 tablespoons sugar
FOR THE SHORCAKES:
Preheat the oven to 425 degrees F.
Grease a large baking pan. In a large bowl, mix the flour, 3 tablespoons sugar, baking powder, salt and baking soda together. In a small bowl, whisk together the sour cream, milk and orange zest.
With a fork or your fingertips, work the butter into the dry ingredients until it resembles coarse meal. Add the wet ingredients to the flour-butter combination and mix until the dough comes together.
Spoon the dough into six 3-inch ring molds set in the prepared baking pan or drop six 1/3 heaping cupfulls into the prepared baking pan. Sprinkle the shortcakes with the remaining 3 tablespoons of sugar. Bake for 16 to 17 minutes in the center rack of the oven, until the crust is golden and a wooden toothpick inserted in the center of the cake comes out clean. Remove the cakes from the oven and set on a rack to cool. Serve warm.
FOR THE STRAWBERRIES:
In a saucepan over high heat, combine the sugar and water and bring to a boil. Cook until the sugar has dissolved. Remove the pan from the heat and set aside until it has completely cooled.
In a large bowl, pour the cooled simple syrup over the strawberries and let them macerate for 30 minutes to 1 hour in the refrigerator.
FOR THE WHIPPED CREAM: With a whisk or a hand mixer, whip the cream in a chilled bowl until the cream holds soft peaks; don't overwhip the cream or it will become grainy. Add the sugar and whip the mixture until it is incorporated; this should take no more than 5 seconds.
On a serving plate cut the shortcake in half horizontally and place a heaping mound of the strawberries on top of one half of the shortcake. Drizzle some simple syrup over the strawberries and top it with a big dollop of whipped cream. Tilt the other half of the cake against the whipped cream and serve.
Recipe courtesy of Pastry Chef Everardo Villa, WISH, Miami
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
559 calories; 20g total fat; 61mg cholesterol; 346mg sodium; 92g carbohydrates; 5g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is*
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .