Roasted Strawberry Shortcake Yield: 6 portions Chef Laura Lee, Chef L Custom Culinary Experiences

Ingredients for Roasted Berries:
• 3 lbs. fresh strawberries, stemmed and cut into quarters
• 2 tbsp. The Perfect Purée Plum Gochu Syrup
• 2 tbsp. sugar
• pinch of salt

Ingredients for Shortcakes:
• 2 cups all-purpose flour
• 1 tbsp. baking powder
• ½ tsp. salt
• 5 tbsp. sugar
• 8 tbsp. unsalted butter, cut into ½ in. cubes and frozen
• 2 tbsp. crystallized ginger, finely chopped
• 1 ea. large egg, lightly beaten
• ½ cup + 1 tbsp. half and half
• 1 ea. egg white
• 2 tbsp. sesame seeds

Ingredients for Whipped Cream:
• 1 cup whipping cream
• 1 tbsp. sugar
• 1 tsp. vanilla bean
• 6 ea. dehydrated strawberries, crushed

Method for Roasted Berries:
1. Preheat oven to 375°F.
2. In a mixing bowl, combine berries, syrup, sugar, and salt. Mix until well combined and transfer to a baking sheet fitted with a silicone baking mat.
3. Bake until tender, about 20 minutes.
4. Transfer berries, making sure to scrape all the juices, into a mixing bowl and chill until ready to serve.

Method for Shortcakes:
1. Preheat oven to 425°F with rack in the middle.
2. Combine whole egg with half and half and mix well.
3. In the bowl of a food processor, combine flour, baking powder, salt, sugar, chilled butter, and ginger. Pulse until the butter has been cut into small pieces, no larger than a pea. Pour this mixture into a mixing bowl.
4. Using a rubber spatula, mix egg mixture into flour mixture, working quickly and mixing only until you see no dry flour and no liquid.
5. Turn the dough onto a lightly floured surface and knead briefly until it comes together.
6. Pat the dough into a ¾ in. disk using your hands. Flour a biscuit cutter and cut dough into 3–4 rounds. Gather the trim and cut the remaining rounds. The final one will be pulled together by hand.
7. Arrange rounds on a parchment-lined baking sheet about 1 in. apart. Brush the tops with egg white and sprinkle with the remaining sugar and sesame seeds. (Can be covered and refrigerated up to 2 hours before baking.)
8. Bake until biscuits are golden brown, about 12–14 minutes.
9. When the biscuits are cool, use a fork to split the circumference where you see a natural crack around the center.

Method for Whipped Cream:
1. Combine all ingredients in a large mixing bowl and whisk until medium peaks form.
2. Chill until ready to serve.

Method for Assembly:
1. Place the bottom half of each biscuit on a serving plate.
2. Top with roasted berries and a generous amount of sauce.
3. Top with whipped cream, place the top of the biscuit on the cream, and garnish with crushed dehydrated strawberries.