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Strawberry Shortcake from Atlas Restaurant

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Lychee Sorbet
1 1/4 cups water
141 grams (1/2 cup plus 3 tablespoons) granulated sugar
40 grams (2 tablespoons) glucose or light corn syrup
496 grams (2 cups) pureed lychee fruit or pureed strawberries

Vanilla Whipped Cream
145 grams (3/4 cup plus 1 tablespoon) high-quality white chocolate chips
208 grams (3/4 cup plus 2 tablespoons) heavy cream, plus 312 grams (1 1/3 cup) chilled heavy cream
20 grams (1 tablespoon) honey
20 grams (1 tablespoon) light corn syrup
2 vanilla bean pods, halved lengthwise, seeds scraped, and pods and seeds reserved

Strawberry Chips
4 to 5 strawberries, stemmed
Simple Syrup

1 3/4 cups heavy cream, plus more for brushing
170 grams (1 cup plus 1 tablespoon packed) light brown sugar
1 tablespoon vanilla
1 large egg
340 grams (2 3/4 cups) cake flour
340 grams (2 cups plus 6 tablespoons) bread flour
2 tablespoons baking powder
1 1/2 teaspoons salt
340 grams (3 sticks) unsalted butter, cut into small cubes and chilled
Granulated sugar, for sprinkling

Strawberry Consommé
280 grams (2 cups) chopped strawberries
100 grams (1/2 cup) granulated sugar
1 bag rooibos tea
1 bag hibiscus tea

Sliced strawberries, for serving
Powdered sugar, for serving


To make the sorbet: In a medium saucepan, bring the water, sugar and glucose to a boil over medium heat. Continue to boil until thickened. Pour the thickened syrup into a medium bowl and stir in the puree. Let cool to room temperature before refrigerating until very cold, at least 2 hours.

Freeze the chilled lychee mixture in an ice cream maker following the manufacturer’s directions. Transfer to a storage container and freeze until scoopable, 4 to 6 hours. (Sorbet can be made up to five days in advance.)

To make the whipped cream: Place the white chocolate chips in a medium bowl.

In a medium saucepan, bring the 208 grams of heavy cream, honey, corn syrup, vanilla bean seeds and vanilla bean pods to a boil over medium heat. Remove from the heat and pour over the chocolate. Stir to melt the chocolate. Let cool completely and stir in the remaining 312 grams chilled heavy cream.

Transfer to a refrigerator and chill for at least 6 hours. (Can be made up to three days in advance.)

The day you plan to serve the shortcakes, remove the vanilla bean pods. Transfer to a stand mixer fitted with the whisk attachment and beat until light and fluffy. Refrigerate until ready to serve.

To make the strawberry chips: Heat the oven to 200 degrees. Line a rimmed baking sheet with parchment paper or a silicone baking mat.

Use a mandoline to slice the strawberries about 1/8 inch thick. Spread out on the prepared baking sheet and brush with simple syrup. Bake until beginning to crisp, about 90 minutes.

Remove the pan from the oven, then carefully flip the strawberry slices. Brush with more simple syrup and bake until completely crisp, about 90 minutes. Let cool completely while still on the baking sheet. The strawberries will crisp a little further as they cool. Serve immediately or store, separated by paper towels, in an airtight container at room temperature for up to one day.

To make the shortcakes: In a medium bowl, whisk together the cream, brown sugar, egg and vanilla.

In a large bowl, whisk together the flours, baking powder and salt. Using your hands or a pastry cutter, cut in the butter until the mixture resembles coarse crumbs. Stir in the cream mixture until combined.

Turn the dough out onto a lightly floured work surface and knead a few times to make a somewhat smooth, but still sticky, dough. Wrap in plastic wrap and refrigerate for 1 hour.

On a floured work surface, roll the dough out to an even 1 inch thick. Use desired cutters to stamp out the dough in various shapes. Transfer to a rimmed sheet pan and refrigerate for 1 hour.

Heat the oven to 375 degrees.

Brush the tops of the shortcakes with heavy cream and sprinkle with granulated sugar. Bake until set and lightly golden brown, 10 to 15 minutes. Trim edges of shortcakes with cutters, if desired, to clean up the sides. Let cool to room temperature.

To make the consommé: Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over medium heat.

While the water is heating, combine all of the ingredients in a medium bowl. Cover with plastic wrap and place over the simmering water. Let sit until the strawberries have released much of their juice, about 20 minutes.

Strain the mixture through a fine mesh strainer set over a second medium bowl. Let cool slightly or to room temperature before serving. (Consommé can be made up to one day in advance and stored in the refrigerator. Return to room temperature before serving; do not reheat.)

To serve: Place one shortcake in the bottom of a serving bowl.

Place the whipped cream in a piping bag fitted with a large tip or a zipper-lock bag with a corner snipped off. Pipe whipped cream on top of one half of the shortcake.

Scoop a small scoop of sorbet onto the opposite side of the shortcake. Place sliced strawberries around the shortcake in the bowl. Top with a second piece of shortcake. Dust powdered sugar over the top of the second shortcake. Arrange strawberry chips in and around the whipped cream and pour the consommé around the bottom of the bowl. Repeat with the remaining shortcake ingredients. Serve.

Photo: Ramona King

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