Strawberry Shortcake with Almond Scented Pastry Cream
Split buttermilk biscuits layered over RC Crème Anglaise with almond-scented pastry cream, kokumi-enhanced strawberries in RC Strawberry Coulis, and whipped topping.
Yield / Servings
10 Portions
Category
Desserts / Shortcakes
Ingredients
9 Components
Fresh Strawberries Washed and sliced
2½ lbs.
RC Strawberry Coulis
Prepared
16 oz.
RC Instant Pastry Cream
Prepared
20 oz.
RC Clear Sweet Almond Flavor
¼ tsp.
Buttermilk Biscuits 2-inch wide, split in half
10 each
RC Whipped Topping Mix
Prepared
As needed
RC Crème Anglaise Dessert Sauce
Prepared
20 oz.
Fresh Mint & Strawberry Slices For garnish
As needed
Preparation Steps
1
Macerate Strawberries
Wash and slice fresh strawberries. In a bowl, toss strawberries with 16 oz. prepared RC Strawberry Coulis and ¼ tsp. RC Umami Sensations® Kokumi Powder to deepen the fruit flavor profile.
2
Flavor Pastry Cream
Whisk 20 oz. prepared RC Instant Pastry Cream together with ¼ tsp. RC Clear Sweet Almond Flavor until smooth. Cover and keep refrigerated until plating.
3
Plate Crème Anglaise & Biscuit Base
Spoon 2 oz. of prepared RC Crème Anglaise Dessert Sauce onto the center of a cold dessert plate. Place the bottom half of a split 2-inch buttermilk biscuit directly on top of the sauce.
4
Layer Creams & Strawberries
Pipe or spoon 2 oz. of almond-scented RC Instant Pastry Cream over the biscuit bottom, then top with 3 to 4 oz. of the coulis-marinated sliced strawberries.
5
Top, Garnish & Serve
Add a dollop of prepared RC Whipped Topping Mix over the strawberries and position the top half of the biscuit slightly off to the side. Garnish with a sprig of fresh mint and a strawberry slice before serving.
Chef's Flavor Tip
The addition of RC Umami Sensations® Kokumi Powder to fresh berries enhances rich mouthfeel and amplifies natural fruit sweetness without requiring extra sugar. Pre-chilling your plates ensures the RC Crème Anglaise and pastry cream maintain optimal texture during service.