Craving something sweet, fresh and of-the season? Mandalay Bay’s executive pastry chef Christopher Feyt hooks you up with his Seasonal Berry Shortcake recipe. “I love using berries in this dessert, but feel free to change the filling to a fruit of your preference,” Feyt said. “To bring out the flavor even more, add some fresh-chopped basil or a splash of your favorite spirit. Be adventurous!”
Ingredients (for the biscuits)
(makes 24 biscuits)
1 cup all-purpose flour
1 cup pastry flour
1/4 cup sugar
2 tablespoons baking powder
3/4 teaspoon salt
5 ounces cold butter
1 cup milk
2 eggs
1 egg for egg wash
Process
Sift together all dry ingredients, and place in a mixer with the paddle attachment
Mix on low speed for 1 minute to combine
Cut cold butter into small squares (about 3/4 inch cubes) and add to the flour mixture
Mix on low speed until it takes on a crumbly, powdery look
Add 2 eggs and milk, and mix on low speed just until combined. Then, beat on medium high speed for 30 seconds to give some body to the dough
Turn the dough out onto a flowered surface and roll out to about 1/2 inch, or slightly more, thickness
Cut into circles or squares, as desired, roughly 2-inch dimeter
Whisk 1 egg well and brush the top of each biscuit, and sprinkle with sugar
Bake in the oven at 400 degree for 20 minutes, until nicely browned
Let cool
Ingredients (for the filling)
2 pounds strawberries
2 pints blueberries
2 pints raspberries
4 tablespoons sugar for berries
1 pint heavy cream
1/2 cup sugar for cream
Fresh mint for garnish
1 lemon
Process
Wash and quarter strawberries, and mix with other berries. Zest the lemon using a fine microplanes or grater. Add 4 tablespoons of sugar and lemon zest, and let sit for 30 minutes refrigerated
Whip the cream with sugar until it forms soft peaks, and keep cold
Slice the biscuit in half horizontally, and place a dollop of whipped cream. Spoon on the berry mixture, cover with the shortcake top.
Decorate with powdered sugar and fresh mint.
Enjoy!
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