Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce

Name: Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce
Yield: Serves 8
Cuisine: French
Ingredients: ¼ vanilla bean, split; ¾ cup chopped strawberries, drained; ¾ cup crème fraîche; 1 tablespoon plus 1½ teaspoons sugar, or to taste; Sugar to taste; Powdered sugar, in a shaker; About ½ cup buttermilk; 2 tablespoons milk; ¼ teaspoon baking soda; 4 tablespoons (2 ounces) unsalted cold butter, cut into chunks; 2½ pounds strawberries, preferably organic, rinsed and hulled; 1 cup superfine sugar; ¼ cup honey, or to taste; 1½ cups all-purpose flour, plus a little extra for cutting the biscuits; Pinch of kosher salt; ½ teaspoon kosher salt; 1½ teaspoons sugar; ½ teaspoon baking powder

Preparation info

Serves
8

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

All the components of this dessert can be made ahead. The uncooked biscuits can be frozen and baked directly from the freezer. Or, since the biscuit doubles easily, you may want to make a double batch and freeze half the unbaked biscuits for another time.

Ingredients

Strawberry Sorbet

Makes 1 quart

2½ pounds strawberries, preferably organic, rinsed and hulled
¼ cup honey, or to taste

Europe
France
Dessert
Mediterranean
Vegetarian

Method

For the Strawberry Sorbet

Purée the strawberries in a blender and strain through a fine-mesh sieve into a bowl. You should have about 4 cups. Add the honey, superfine sugar, and salt. Freeze in an ice-cream machine, then transfer to a container and place in the freezer.

For the Biscuits

Sift the dry ingr