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Sage and Scott creation

Almond strawberry cake
Fluffy strawberry sorbet
Light strawberry mousse
Marbled strawberry bombe
Strawberry and peach compote
Strawberry bavarian
Strawberry cheese cake in macaroon crust
Strawberry daiquiri sorbet
Strawberry delight
Strawberry linzertorte
Strawberry mousse cake
Strawberry napoleons with caramel sauce
Strawberry orange shortcakes
Strawberry parfait
Strawberry purses
Strawberry shortcake
Strawberry shake with red berry coulis
Strawberry-topped lime mousse tart
Strawberries with zabaglione sauce
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves 10

For compote:
3 1-pint baskets strawberries, hulled, washed
3/4 cup sugar
1 cinnamon stick

For shortcakes:
2 3/4 cups flour
1 1/4 sticks unsalted butter, cut into pieces
1/4 cup sugar
2 teaspoons minced orange peel
1 teaspoon baking powder
1 teaspoon salt
3 cups whipping cream

Slice berries; combine in a medium saucepan with sugar and cinnamon. Cook over medium heat for about 15 minutes or until compote thickens, stirring occasionally. Cool.
Preheat oven to 350 degrees. Blend first 6 ingredients in a food processor until mixture resembles coarse meal. Add 1 cup cream and process until evenly moist. Transfer to a large bowl. Add 1/4 cup cream.
Knead gently until dough forms. Roll out dough on floured surface to a thickness of 3/4 inch. Use 2-inch round cutter to cut out dough. Gather dough. Roll and cut more to make 20. Place on heavy baking sheet. Brush top with 1/4 cup cream. Sprinkle with additional sugar. Bake until brown about 35 minutes.
Whip remaining 11/2 cups cream to firm peaks.
Spoon 1/3 cup compote in shallow plates. Cut shortcakes horizontally in half. Arrange two shortcake bottoms on each plate. Spoon dollop of cream on each bottom half. Press tops over.

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