Roasted Strawberry Longcake with Yogurt Whipped Cream
Ingredients
Berries:
- 2 1/2 lbs fresh strawberries
- 1/2 cup light brown sugar
- 2 Tablespoons cornstarch
- 1/8 teaspoon fine sea salt
- 1 Tablespoon freshly squeezed lemon juice
Biscuits:
- 6 Tablespoons granulated sugar
- 1 teaspoon finely grated lemon zest
- 1 3/4 cups unbleached all purpose flour spooned and leveled, plus more for dusting
- 2 Tablespoons yellow cornmeal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 6 Tablespoons cold unsalted butter, diced
- 3/4 cup cold whole milk Greek yogurt
- 3/4 teaspoon pure vanilla extract
- Course sugar, such as sanding, turbinado, or demerara for sprinkling.
Yogurt Whipped Cream:
- 1 cup cold heavy whipping cream
- 1/2 cup cold whole milk Greek yogurt
- 2 1/2 Tablespoons granulated sugar, or to taste
- 1/2 teaspoon pure vanilla extract
Instructions
- Position rack to the center of the oven and preheat it to 475 degrees.
- Prepare the berries: Wash, dry and hull the strawberries. For smaller berries, halve them, and if they're large, quarter them, so that the pieces are roughly the same size.
- In a baking dish, use your hands to mix together the brown sugar, cornstarch, and salt. Add the berries and lemon juices with your hands until there are no white powdery patches. Roast in the oven for 15 minutes, stirring the berries and scraping the pan halfway through the baking time, until the juices are bubbling and beginning to caramelize on the sides of the pan.
Prepare the biscuits:
- In a medium bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the mixture together until moist and fragrant. Add the flour, cornmeal, baking powder, baking soda, and salt and stir to blend. Drop in the butter pieces and use your fingertips to rub the butter into the dry ingredients until it resembles fine, even crumbs. Add the yogurt and vanilla. Use a flexible spatula to gently fold the mixture until a soft dough forms- don't overmix. Turn out the dough onto a lightly floured work surface. Divide the dough into 10 equal portions.
- After the berries have been roasting for 15 minutes, remove the pan from the oven. Lower the oven temperature to 425 degrees. Drop the biscuits on the fruit. Sprinkle with the coarse sugar. Return the pan to the oven and bake until the biscuits are golden and firm, about 20 minutes. Let cool for at least 20 minutes.
Prepare the yogurt whipped cream:
- Pour the cream onto a large bowl. Using a handheld mixture, beat the cream on high speed just until it begins to thicken. Add the yogurt, granulated sugar, and vanilla. Beat on high speed until stiff peaks form. Dollop generously over each serving.