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Ingredients
 
Berry Shortcake Crumble
2 scoop vanilla ice cream
1/2 c. Strawberry Compote (see recipe below)
1/2 c. Shortcake Crumble (see recipe below)
3/4 c. Whipped Cream (see recipe below)
strawberries
Shortcake Crumble
2 c. all-purpose flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
6 tbsp. cold unsalted butter
1 large egg
1/2 c. buttermilk
2 tbsp. firmly packed light brown sugar
1 tsp. pure vanilla extract
Strawberry Compote
4 qt. fresh strawberries
1 3/4 c. cane sugar
2 tbsp. cane sugar
2 tsp. freshly squeezed lemon juice
Whipped Cream
2 c. heavy whipping cream
2 tbsp. confectioners' sugar
1/2 tsp. vanilla bean paste



berry shortcake crumble


Directions
  1. To make the crumble: Preheat the oven to 400 degrees F.
  2. Combine the flour, baking powder, baking soda, and salt in a large bowl and stir with a fork. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture is the texture of coarsely ground cornmeal with a smattering of peas in it. (You want to do this quickly so your butter doesn’t melt. It’s okay if there are small lumps of butter in the mixture when you’re done.)
  3. In a separate small bowl, briefly whisk the egg. Add the buttermilk and whisk to combine. Then add the brown sugar, rubbing it between your fingers to squash any recalcitrant lumps; add the vanilla extract and whisk again. Make a depression in the center of the dry ingredients and empty the wet ingredients into it. Stir with a fork, reaching to the bottom of the bowl, and mix gently just until the ingredients are combined. (Don’t overdo this or your crumble will be tough.)
  4. Empty the dough onto a nonstick rimmed baking sheet and spread it out with your fingers, separating and breaking up larger clumps so they're no bigger than 2 inches in diameter. There will be gaps in the dough through which you can see the metal of the pan.
  5. Bake the crumble until golden brown, 12 to 15 minutes. Cool completely in the pan on a wire rack. When it’s cool, use your fingers to break up the crumble into bite-sized pieces 1 inch or smaller.
  6. Store in a covered plastic container at room temperature for up to 1 day or frozen for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups.
  7. To make the compote: Wash and hull the strawberries, discarding any that are bad and cutting away soft spots as necessary. Cut larger berries in halves or quarters, so that all berries are in pieces no bigger than 1 inch. Set aside one-fourth of the berries. Place the remaining berries and sugar in a large pot, stir, cover, and let sit at room temperature for 15 minutes. (This will draw the juice out of the berries.) Bring the berries to a boil over medium-high heat, decrease the heat to medium-low and simmer for 5 minutes. Remove from the heat and, using a potato (or bean) masher, mash the compote in the saucepan 15 times. Add the remaining berries and the lemon juice. Let cool 15 minutes before proceeding to the next step.
  8. Place a strainer over a large bowl and pour the berry mixture into it in manageable batches, stirring to release the liquid. What’s left in the strainer is your Strawberry Compote. The liquid in the bowl is Strawberry Syrup. Voil√†, you just made two recipes in one!
  9. Store the compote and syrup in covered glass jars or plastic containers in the refrigerator for up to 2 weeks. The compote and syrup may also be frozen in plastic containers for up to 3 months. If frozen, allow to thaw in the refrigerator overnight before serving. Makes about 4 cups each of strawberry compote and strawberry syrup.
  10. To make the whipped cream: Pour the cream into a large bowl (a metal one, if you have it, which will chill more quickly than other materials) and place the bowl, along with the beaters from the electric mixer, in the refrigerator for 30 minutes.
  11. Using an electric mixer fitted with the chilled beaters, beat the cream on medium until soft peaks form. (To test for soft peaks, dip a spoon in the cream and pull it back out. The action should pull up a small “hill,” the point of which will flop over. Picture a dog with floppy ears.) Sift the confectioners’ sugar into the bowl, add the vanilla paste, and keep beating until stiff peaks form. (Test the same way you did for soft peaks, but this time picture a dog with ears that stick straight up.) Stop beating immediately (or you risk making butter). Makes about 4 cups.
  12. Serve within 2 hours, refrigerating the cream if you’re not serving it immediately.
  13. To make the sundae: Place 1 scoop of the ice cream in the center of a beehive sundae bowl. Press the second scoop firmly down on top of the first scoop, creating a double stack. Spoon the compote over and around the ice cream in the bottom of the bowl, then cover with the crumble. Top with the whipped cream and garnish with strawberries. Serve immediately.


Source: https://www.goodhousekeeping.com/food-recipes/a15923/berry-shortcake-crumble-recipe-clx0514/

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