Wimbledon Strawberry Shortcake and Cream

Strawberries and Cream have been a part of Wimbledon since the 1800’s. I remember as a young chef at the Savoy hotel London preparing the Wimbledon Champions Dinner. John McEnroe had just defeated Bjorn Borg for the mens title - this was the tournament where he shouted out “YOU CANNOT BE SERIOUS“ 38 tons of strawberries will have been served over the Wimbledon tournament. I hope you enjoy this dish not only for watching the tennis but throughout the summer.\ Link to the my cookbooks and E-books... Link to my favorite Mercer knives... Link to the almond extract... Link to EATING ROYALLY, RECIPES AND REMEMBRANCES FROM A PALACE KITCHEN... LINK TO THE ROYALCHEF AT HOME, EASY SEASONAL ENTERTAINING ... Don’t forget to follow me on Instagram for foodie tips and more recipes. Have Chef McGrady and his Eating Royally team cater your next event... Wimbledon Strawberry (Shortcake) and Cream Makes 8 1lb strawberries, hulled and cut into halves ½ cup granulated sugar 2 cups all-purpose flour 2 teaspoon baking powder 1/2 cup sugar ½ teaspoon salt ½ cup unsalted butter-chilled and cut into small pieces 2/3 cup heavy cream 1 ½ teaspoons almond extract 1 egg, beaten Heavy cream for pouring coarse sugar and a little green coloring for sprinkling Toss the strawberries with the sugar to macerate and set aside. Blend together the flour, sugar, baking powder, salt, butter and almond extract until fine crumbs. Stir in the cream to make a dough. Roll out to ½ inch thick and cut 2” circles. Place on a baking sheet and brush with the beaten egg. Bake at 350 degrees Fahrenheit for 10-15 minutes until golden brown on top. Allow to cool. Place the strawberries into a bowl and arrange the shortcakes around the sides. Pour over the cream and dust the shortcakes with the sugar before serving.