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Ginger & Black Pepper Strawberry ShortCake

Make this Tonight - "Fish & Grits with a Sweet Shortcake"

10
Prep Time
(Minutes)
30
Cook Time
(Minutes)

Ingredients

Ginger & Black Pepper Strawberry ShortCake

  • 1 ¾ cups granulated sugar
  • 1 cup + 2 tablespoons cake flour (spooned & leveled)
  • ¼ teaspoon kosher salt
  • 12 large egg whites, at room temperature
  • 1 ½ teaspoons cream of tartar
  • 1 ½ teaspoons pure vanilla extract
  • non-stick cooking spray
  • 2 tablespoons brown butter
  • whipped cream, optional
  • mint, for garnish
  • Ginger & Black Pepper Strawberries, recipe follows

Ginger & Black Pepper Strawberries

  • 1 lb strawberries, hulled and quartered
  • ¼ cup granulated sugar
  • 1 teaspoon fresh ginger, grated
  • freshly cracked black pepper, to taste

Steps

Ginger & Black Pepper Strawberry ShortCake

  1. Preheat the oven to 350°F.
  2. In a food processor or blender, pulse the granulated sugar until fine and powdery. Remove 1 cup and set aside; keep the rest inside the food processor. Add the cake flour and salt to the food processor. Pulse 5-10 times until sugar/flour/salt mixture is aerated and light.
  3. In a large bowl and using a hand mixer, whip the egg whites and the cream of tartar together on medium-low until foamy.
  4. Switch to medium-high and slowly add the 1 cup of processed sugar you set aside. Whip until soft peaks form, about 5-6 minutes.
  5. Add the vanilla extract, then beat just until incorporated.
  6. In 3 additions, slowly sift the flour mixture into the egg white mixture using a fine mesh strainer, gently folding with a rubber spatula after each addition. To avoid deflating and creating a dense cake, don’t add the flour mixture all at once. Sift and very slowly fold in several additions. This is important!
  7. Spray a loaf pan with non-stick cooking spray and line the bottom with parchment paper. Pour and spread batter into the pan. Shimmy the pan on the counter to smooth down the surface.
  8. Bake the cake at 350°F until a toothpick inserted comes out clean, about 25-30 minutes. Rotate the pan halfway through baking.
  9. Remove from the oven, then cool the cake completely upside-down on a wire rack.
  10. Once cooled, run a thin knife around the edges and gently tap the pan on the counter until the cake releases.
  11. Cut cake in 1 “ slices and pan sear in brown butter in a saute or cast iron pan until golden brown or lightly toasted.
  12. To serve, place a slice of cake on a plate. Spoon some Ginger & Black Pepper Strawberries along with some of the juices on top. Finish with a dollop of whipped cream (optional) and a mint leaf.

Ginger & Black Pepper Strawberries

  1. Mix strawberries, sugar and ginger in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes. Season with freshly cracked black pepper, to taste.