Strawberry Shortcake with Orange & Pistachio

Strawberry Week: Part 2

Strawberry week wouldn’t feel complete without a classic strawberry shortcake, though the definition of that gets a little murky. I believe the dish originated in the UK, where it was prepared with a scone-like pastry. Later, American and Japanese versions were introduced that featured more of a spongecake. These are often served in larger formats instead of individual servings. Sometimes, this version is denoted as Strawberry Shortcake Cake. I think there is also some confusion around American interpretations of the British style, and whether the pastry should be more of a tall, layered biscuit or a more cakey scone. Regardless, all these variants generally feature whipped cream and fresh strawberries, so at least we can agree on something.

My version of this dish features a tender scone with crisp, buttery edges. The scones get just enough height to be split across the middle, but still maintains enough softness to be easily broken up with a spoon as you’re eating. The dough gets perfumed with fresh orange zest and toasted pistachio. Before you begin the recipe, you will need to toast some shelled pistachios in the oven for about 7 minutes at 350°F and then finely grind them in a food processor. I recommend toasting at least 1/3 cup. Once you’ve got your ground pistachios ready, the dough comes together simply.

As for the strawberries, I like to macerate them until they’re super vibrant and juicy. A splash of orange liqueur does incredible things to their flavor and creates a really beautiful connection to the scones. I recommend letting them sit in the fridge for at least an hour and up to overnight. The chantilly cream is simple and straightforward. You could use vanilla extract here, but I’d encourage you to spring for a vanilla bean. In a dish this simple, these things go a long way.

Serves: 6

Active time: 1 hour

Difficulty: Easy