What You'll Need
Recipe Courtesy of Casey Hopkins, Pastry Chef Extraordinaire!
Total Time: 45 minutes
Makes 12-14 shortcakes
1/3 C + 3 Tablespoons (80 g) Semolina Flour
3 Cups (405 g) White Sonora All Purpose Flour
1/3 C (70 g) Sugar
1 1/4 teaspoon (7 g) Kosher Salt
1 Tablespoon + 1/2 tsp (18 g) Baking Powder
1 C + 2 Tablespoons (255 g) Unsalted Butter (very cold)
3/4 C + 2 Tablespoons (200 g) Heavy Cream
1 1/2 teaspoons (7 g) Vanilla Bean Extract / Paste
2 Tablespoons (40 g) Honey
Turbinado Sugar for sprinkling
Vanilla Cream Mousse
3/4 Cup (180 g) Heavy Whipping Cream
2 Tablespoons (30 g) Sugar
1/8 teaspoon Kosher Salt
1 1/2 teaspoon (6 g) Vanilla Bean Extract/Paste
3 1/2 Tablespoons (70 g) Honey
1 2/3 Cup (360 g) Labneh (a middle-eastern pantry staple, somewhat similar to Greek Yogurt, but has a thicker texture)
Preheat oven to 380 degrees F. Line two baking pans with parchment paper.
Measure dry ingredients into the bowl of a stand mixer, with a paddle attachment.
Cut butter into small pieces and add to the dry ingredients. Mix on low speed until the butter pieces are the size of peas.
In a separate bowl, lightly whisk together the Heavy Cream, Eggs, Vanilla Bean Extract/Paste, and Honey.
With the stand mixer on low speed, pour the Heavy Cream mixture into the mixing bowl; continuing to mix for only a few seconds, until the batter just comes together. (Be careful not to overmix to keep your shortcakes light and fluffy.) Expert tip: Get your hands messy! Skip the electric mixer and blend the dough by hand until the wet and dry ingredients have been incorporated.
When the shortcake dough is ready, using a spoon (or your hands!), scoop shortcakes onto your parchment-lined baking sheet (about 1/3 cup of dough per shortcake). About 6-8 shortcakes should fit on each baking sheet.
If you want to go for the extra-fancy look, sprinkle the tops of each shortcake with Turbinado Sugar.
Immediately place the shortcakes into the pre-heated oven and set a timer for 10 minutes. When the timer goes off, rotate the pans in the oven to cook evenly, then set the timer for another 9 minutes. Shortcakes should be done between 19-20 minutes. Shortcakes will be ready when they are lightly browned on the outside, a deep golden brown at the base, and when the centers don’t give/collapse when light pressure is applied. Expert tip: If more time is needed, set your timer for 90-second increments.
Vanilla Cream Mousse
Measure Heavy Cream, Sugar, Salt, Honey and Vanilla Bean Paste/Extract in the bowl of a stand mixer and whip until stiff peaks form.
In a separate metal bowl measure out the Labneh, and using a rubber spatula, stir and press the Labneh against the side of the bowl repeatedly, breaking up the firmness, until the texture of the Labneh is easily spreadable. At this point it is ready to combine with the whipped cream.
Fold the whipped cream mixture into the Labneh in three separate additions using a rubber spatula. Gently fold the first third of the whipped cream into the Labneh until it is fully combined, taking care not to deflate all of the air from the whipped cream. Repeat this careful folding with the next two-thirds of whipped cream. When all of the cream has been incorporated, the mousse is ready!
Store your mousse in an airtight container in the refrigerator for up to 5 days. Separation may occur if it sits for several days. Simply reincorporate the liquid back into the mousse by lightly folding it in.