McCormick and Schmick dish up a strawberry filled dessert

A Plaza Country Club staple, McCormick and Schmick is going crazy for strawberries! Kent Long Executive Chef, demonstrates how to dish up one of their many strawberry desserts you can find for the month of May.

Shortcake Biscuits
3 qts. all purpose flour
2 tsp. iodized salt
1/4 cup baking powder
2 cups granulated sugar
3 cups unsalted butter, cold
1-1/4 qts. cream cheese, cold
2 cups heavy cream
4 ea. shell eggs, large
2-1/2 tsp. vanilla extract

1. In a large bowl combine dry ingredients and whisk until thoroughly incorporated.
2. Cut butter and cream cheese into flour mixture
3. Add cream, eggs, and vanilla and stir to incorporate
4. Using a scoop, drop biscuit dough onto a parchment lined baking sheet, bake in a 350-degree convection oven, low fan, for 15 minutes. (Rotate pan and bake until light brown (approx. another 5 minutes)
5. Remove from oven and cool properly

Strawberry Sauce
2 cups strawberries, hulled and quartered
2 Tbs. granulated sugar
1/4 cup balsamic vinegar

1. In a medium saute' pan over medium heat, add all ingredients except for the puree, and cook until sugar dissolved and the strawberries break down. (approx. 3 to 4 minutes)
2. Remove from heat and chill according to proper rapid chill procedures
3. Once chilled, add puree and blend with a stem mixer
4. Strain through a chinoise into an approved storage container

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