jacques pepin's buttermilk strawberry shortcake with chipotle

ingredients
all
1 pint strawberries
1/2 cup strawberry chipotle jam
could also use regular strawberry jam
1/2 cup all-purpose flour
1/2 cup cake flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tbsp sugar
1/2 tsp salt
3 tbsp butter
softened
1/3 cup buttermilk
1/2 cup sour cream
4 sprigs mint
fresh
cookware
This recipe is a result of 2 coincidences. The first was the creation of strawberry chipotle jam to substitute for mango chutney for Mother’s day. The second came out from the desire to make use of leftover buttermilk from the wasabi ranch dressing we made for fried green beans. The finished product resulted in a delicious dessert with a kick! We found the recipe for buttermilk strawberry shortcake by flipping through the index of Jacques Pepin’s Essential Pepin. In addition to making use of our leftover buttermilk, it also made use of leftover sour cream, mint, and jam. It called for strawberry jam, but we used strawberry chipotle jam because it’s what we had on hand. We would definitely make it again with chipotle.
1
Wash and hull strawberries. Trim off the top 1/4 inch, but reserve for sauce. Cut the berries into wedges and transfer them to a bowl.
2
Combine the trimmings and jam together with a food processor or hand blender until smooth. Pour this sauce over the berries, toss, and store in the fridge for at least 1 hour.
3
Pull the butter out to soften about 30 minutes before making the shortcakes. Preheat the oven to 450°F.
4
Combine the flours, baking powder, baking soda, sugar, and salt in a bowl. Add the butter and mix gently for about 30 seconds. It doesn’t need to be completely smooth. Add the buttermilk and mix just enough to combine the ingredients into a soft dough.
5
Line a small cookie sheet with parchment paper. Invert the dough onto the parchment, cover with plastic wrap, and press the dough into a 5-inch square about 3/8 thick. Cut them into 4 squares, keeping it intact.
6
Bake for 10-12 minutes or until golden brown. Transfer to a rack to cool.
7
To serve, separate the squares and cut each in half. Place one half in the serving dish, spoon over the strawberry mixture, then top with the other half. Garnish with sour cream and mint and serve.