Hopped Strawberry Shortcake with Witbier Curd

Wow! That sounds/looks amazing. It seems a little labor-intensive but also seems doable enough that I'm gonna try it once fresh strawberries start showing up here in a few weeks.

 

Let us know how it turns out!

 

I made this last weekend. It had been on my radar since I first saw the recipe in print, but assembling all the ingredients took some coordination. (Do you know how hard it is to keep fresh and delicious strawberries around when they are in season? Someone kept eating all of them!) I have to say that it was a bit more labor intensive than I'm used to, to echo thedoctor. I followed the recipe closely and the shortcakes came out amazing! My only modification was I also zested and used the juice of one lemon. For the amount that the recipe turned out I would double or triple the amount of lemon for a future batch. I would also bake in two separate batches if I was going to make this again. Everything cooked through just fine but I really loved the slightly crisp and sweet crust that the more toasted of the shortcakes had. Good stuff!

 

Thanks for sharing, and for offering a few tips of your own!

 

Anyone have a recipe for the hopped sugar? I don't need more website spam in my email.