Recipe by Executive Chef, John McConnell
3 cups all-purpose flour
¼ cup granulated sugar
¼ cup Clif Family Solar Grown™ Vanilla Honey Spread
1 tsp salt
2 Tbsp baking powder
1 cup (2 sticks) cold unsalted butter
1 cup buttermilk
1 tsp buttermilk
In a large mixing bowl, combine dry shortcake ingredients (flour, baking powder, sugar and salt) and whisk together.
Using the coarse setting on a box grater, shred the cold butter into the flour mix. Stir to combine. Create a well in the center of the flour mixture and add the buttermilk and the ¼ cup Clif Family Solar Grown™ Vanilla Honey Spread. Gently combine to create a dough (be careful to not over work).
Transfer dough to a dry, clean work surface. Roll into a rectangular shape about ½” thick. Fold over on itself like closing a book. Roll out again to ½” thickness. Turn the rolled-out dough 90 degree and fold over again to create another layer. Roll to ½” thickness. Turn 90 degrees and fold over a final time. Roll out to ¾” thickness. Use a ring cutter, cut shortcakes to desired size and lay on a parchment lined sheet tray. Transfer sheet tray to a freezer and chill for a minimum of 2 hours or until the shortcakes start to harden.
Preheat the oven to 350° F.
While shortcakes are chilling, in a small bowl, whisk together the egg and buttermilk for the egg wash. Once shortcakes have hardened, use a basting brush and paint each shortcake with the egg wash.
Bake for 20-30 minutes until golden brown and cooked through. Remove from oven and allow to cool.
While shortcakes are baking, in a mixing bowl, combine together all the ingredients for the macerated berries and allow to marinate for at least 20 minutes prior to use.
Just prior to serving, make the Chantilly cream using a whisk or stand mixer. Whip the heavy cream and the Clif Family Solar Grown™ Vanilla Honey Spread together until stiff peaks are formed.
To serve, halve each shortcake and spoon macerated berries and Chantilly cream over each half.