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Strawberry Shortcakes with slow-roasted strawberries and vanilla crème Chantilly
Yields 24 shortcakes
Chef Johnny Iuzzini
http://johnnyiuzzini.com/

Ingredients for the shortcakes:
1 1/8 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon coarse salt
3 tablespoons butter, cut into cubes and chilled
1/3 cup milk
1 large egg, beaten
1 tablespoons unsalted butter, melted
pink salt

Directions
1. Put the flour, baking powder, baking soda, and salt into the bowl of a food processor. Pulse a few times to combine. Add the shortening and pulse until the texture resembles fine crumbs. Whisk the milk and egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly.
2. Turn the dough out onto a lightly floured surface and form into a square. Wrap in plastic and refrigerate for 1 hour.
3. Set the oven rack in the top position. Heat the oven to 425°F, preferably on convection. Line a baking sheet with a Silpat or parchment.
4. Flour the working surface lightly and roll the dough into a square about ½-inch thick. Cut into 1½-inch squares and place on a baking sheet. Brush the tops with melted butter and sprinkle with pink salt. Bake until risen and lightly browned, about 4 to 5 minutes (longer if you’re not using convection).
5. Serve the shortcakes warm, with the Slow-Roasted Strawberries and Crème Chantilly (recipes below).

Vanilla Crème Chantilly:
1 cup heavy cream
1 cup crème fraiche
4 tablespoons confectioners sugar
2 vanilla beans, scraped

Directions
1. Combine the cream, crème fraiche, sugar and scrapings from the vanilla bean, and whip with a hand mixer to stiff peaks.

Slow-Roasted Strawberries:
The strawberries I use are small, local, day-neutral or “everbearing” varieties like Tristar, which come from local farmers. You can roast larger berries, but they will take longer and they won’t be as sweet.
3 pints day-neutral strawberries
Red verjus, preferably 8 Brix, to taste

Directions
1. Heat the oven to 200°F, preferably on convection.
2. Hull the strawberries and make a cut across the top so the strawberries can stand up.
3. Toss the berries with verjus to just barely cover and taste. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity. Macerate for 30 minutes to 1 hour.
4. Strain the strawberries and stand them up in a baking dish just big enough to hold them comfortable. Roast until the berries have darkened, turning almost a maroon color; they should be very tender but still hold their shape, about 1 hour and 20 minutes.
5. Remove the berries from the dish and cool to room temperature before serving.
Yields 24 servings as part of a tasting

Recipes compliments of Johnny Iuzzini 2013. Macys.com/culinarycouncil