Grilled Shortcakes with Raspberries and Orange Whipped Cream

On this Memorial Day Weekend, are you planning on bringing your grill out for the first time this year? To celebrate the unofficial start to grilling season, serve a grilled dessert to end your meal.

Sally and I like to end a meal of heavy grilled entrees with a light and refreshing dessert. The base of the dessert is a rich and slightly sweet shortcake that is split, buttered, and grilled. To this, add a sweet and tart raspberry filling. The dessert is then topped with an orange flavored whipped cream. The result is a dessert that is the perfect end to your first grilling get together of the season.

Memorial Day Weekend isn’t the only time of year to enjoy Grilled Shortcakes with Raspberries and Orange Whipped Cream. By baking the shortcakes the night before, refrigerating the berries and whipped cream the night before, and bringing the ingredients in a cooler, you can take this dessert anywhere you will be grilling! If it is going to very warm at your grill out, whip the orange whipped cream the night before, store overnight in the refrigerator, and transport in a cooler to your event.

Grilled Shortcakes with Raspberries and Orange Whipped Cream

Serves 8-10

 

Shortcakes

2 1/2 cups all purpose flour

1/3 cup granulated sugar

2 tablespoons light brown sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 tablespoons cold unsalted butter (plus 4 tablespoons extra for grilling shortcakes)

1 cup heavy cream plus extra for brushing tops of shortcake

1 large egg

1/2 teaspoon vanilla

 

Raspberry Filling

6 1/2 cups fresh raspberries ( 4 cups reserved)

3/4 cup sugar

1 tablespoon fresh squeezed orange juice

pinch salt

 

Orange Whipped Cream

1 1/2 cups heavy whipping cream

Zest of 1 orange, cut into 1″ wide strips

1/2 cup confectioners sugar

2 teaspoons Cointreau or 1/2 teaspoon vanilla

1 teaspoon grated orange zest

pinch salt

  1. In a medium bowl, add 2 1/2 cups raspberries, 3/4 cup sugar, 1 tablespoon orange juice and a pinch of salt. Using a pastry blender or the back of a fork, gently crush the raspberries until they break apart into large pieces. Stir the raspberry mixture with a spoon. Cover the bowl with plastic wrap and chill for 4 hours or overnight. Transport in a cooler to your event.
  2. To make the shortcakes, preheat the oven to 375 degrees. Line a baking sheet with a silicone mat or parchment paper. Set aside. Add the flour, sugars, baking powder and salt to the work bowl of a food processor. Pulse ingredients until blended.Cut the cold butter into pieces. Add the butter to the flour mixture. Pulse the processor until the butter in completely mixed with the flour.
  3. In a small bowl mix the heavy cream, egg and vanilla until well blended. Add the cream egg mixture to the flour mixture in the food processor. Pulse until a dough comes together. Remove the work bowl from the processor. Put the shortcake dough onto a floured surface. Knead and turn the dough 2 or 3 times. Roll the dough into a rectangle and cut with a biscuit cutter to form 10 large shortcakes. Put the shortcakes onto the prepared baking pan. Brush the tops of the shortcakes with heavy cream. Bake for 18 to 20 minutes until shortcakes are a light golden brown. Remove from oven and let cool. Store shortcakes in a zip lock plastic bag in refrigerator overnight or freeze until needed.
  4. To grill the shortcakes, cut the shortcakes in half. Melt the 4 tablespoons of butter in a pot over the grill. Brush cut side of each half with melted butter. Grill shortcakes, butter side down until warm and grill marks appear on the cut side of the shortcake. Set aside.
  5. To make the whipped cream, put 1 1/2 cups heavy cream in a small saucepan. Add the strips of orange zest and bring to a simmer. Once it reaches a simmer, remove the cream mixture from the heat and let cool for 10 minutes. Strain the orange zests from the cream. Chill the cream until completely cool or overnight. When ready to whip the cream, add the confectioners sugar, cointreau, orange zest and pinch of salt to a medium bowl. Whisk by hand until cream thickens. Set aside. At your event, it may be too warm to whip the cream on site, whip the night before and store in refrigerator overnight. Transport in a cooler to your tailgate.
  6. At your event, stir the chilled fresh raspberry sauce. Add the remaining 4 cups of berries to the sauce. Stir with a spatula until all the raspberries are covered with the sauce.
  7. To serve the shortcake, put raspberries on the bottom half of a grilled shortcake. Top with orange whipped cream. Cover with the top half of the grilled shortcake.

Photography ©Taylor Mathis

Recipe © Sally James

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