Strawberry Sorbet Shortcakes with Sweetened Crème Fraîche Sauce

Preparation info
  • Serves


    • Difficulty


Appears in

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.


Strawberry Sorbet

Makes 1 quart

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


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