Strawberry Shortcake Chef Aaron Davis (IG: @chefaedavis) / Pastry Lead @ Chateau Luxe

Ingredients for Cornbread Scone:

• 300 g AP flour
• 25 g masa harina
• 106 g cornmeal
• 21 g granulated sugar
• 21 g brown sugar
• 14 g baking powder
• 7 g salt
• 170 g unsalted butter, cold
• 213 g heavy cream, cold
• 1 whole eggs, cold
• 1 egg yolks, cold
• 40 g honey

Method for Cornbread Scone:

1. Combine all dry ingredients in a bowl.
2. Cut butter into dry mixture, leaving butter in medium-large pieces.
3. Combine all wet ingredients and add to dry mixture.
4. Mix just until combine.
5. Shape into an 8 x 8 in square and freeze for 30 minutes to overnight.
6. Cut into 9 squares, brush with additional heavy cream, and top with pearl sugar.
7. Bake at 320 F convection until evenly browned.

Ingredients for Cereal Milk Whip:

• 30 g cornflake cereal
• 454 g heavy cream
• 70 g white chocolate
• 2 g salt

Method for Cereal Milk Whip:

1. Toast cornflakes for 8 – 10 minutes at 320 F convection.
2. Bring cream to a boil.
3. Add cornflakes, white chocolate, and salt; allow to sit for a few minutes.
4. Blend with an immersion blender.
5. Allow to set in fridge for 4 hours to overnight.

Ingredients for Camu Camu Curd:

• 73 g The Perfect Purée Camu Camu Puree, thawed
• 12 g lemon juice
• 94 g granulated sugar
• 3 whole eggs
• 150 unsalted butter, pliable

Method for Camu Camu Curd:

1. Combine puree, juice, sugar, and eggs in a pot.
2. Over medium heat, cook until mixture thickens and foam stirs back into the curd while whisking constantly.
3. Strain into a tall container and allow to cool to 90 – 95 F.
4. Emulsify in butter with an immersion blender.
5. Refrigerate until set.

Ingredients for Strawberry Compote:

• 200 g The Perfect Purée Strawberry Puree, thawed
• 50 g granulated sugar
• 300 g strawberries, large dice

Method for Strawberry Compote:

1. Combine puree and sugar in a small pot.
2. Bring to a boil, reduce to simmer, and cook for 10 minutes.
3. Add diced strawberries and simmer for an additional 5 minutes.

Ingredients for Strawberry Meringue:

• 150 g granulated sugar
• 75 g egg whites
• 7 g cornstarch
• 10 g Tastecraft Freeze-Dried Strawberry Slices, divided

Method for Strawberry Meringue:

1. Whip sugar and egg whites to stiff peaks.
2. Fold in cornstarch and 5 g of ground freeze-dried strawberries.
3. Spread onto parchment or silicone mats and sprinkle with the remaining 5 g of crushed freeze-dried strawberries.
4. Dehydrate.

Assembly Method:

1. Split one of the scones in half.
2. On bottom half pipe a ring of the cereal milk whip.
3. Fill center with Camu Camu curd and top with strawberry compote.
4. Place top of the scone off center and garnish with the strawberry meringues.