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

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

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.