Shortcake with Maille Honey Dijon Mustard Macerated Strawberries

Shortcake with Maille Honey Dijon Mustard Macerated Strawberries

Recipe by: Runway Chef
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Servings: 8


Ingredients for the strawberries:

Ingredients for the shortcake:

  • 2 ½ cups flour
  • 5 tsps. baking powder
  • ½ tsp. Salt
  • 6 ½ tsps granulated sugar
  • 12 tbsps. cold unsalted butter, cut into cubes
  • 1 ½ cups milk
  • 1 tbsp heavy cream

Ingredients for the cream:

  • 2 cups cream
  • 1 tbsp. granulated sugar or honey
  • 1 tsp. vanilla


Directions for the strawberries:

  1. In a large bowl, toss together the strawberries, Maille Honey Dijon Mustard and honey. Allow the berries to sit for 15-20 minutes to release some of their juices, then cover and store in the refrigerator until ready to serve. These can be made 24 hours in advance.

Directions for the shortcake:

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or a Silpat mat and set aside.
  2. In a large bowl, combine the flour, baking powder, salt, 6 tbsps. Of sugar and butter. Use your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Alternatively, you can do this step in a food processor, pulsing the mixture 15-20 times, before transferring it to a large bowl.
  3. Gradually stir in the milk, just until combined, being sure not to overwork the dough (as an FYI, the dough will be pretty sticky).
  4. Spread the dough into a rectangle, about 1 ½ “ thick, onto the prepared baking sheet. Brush with heavy cream and sprinkle with the remaining ½ tbsp of sugar. Bake for 12-15 minutes, or just until the edges begin to get crispy and the top turns golden brown. Remove and set aside to cool. Slice into squares just before assembling.

Directions for the cream:

  1. Using either a hand mixer, or a stand mixer with the whisk attachment, beat the cream on medium speed until soft peaks form, about 2 minutes. Add the sugar (or honey) and vanilla, and continue beating just until combined, making sure not to over-mix the cream. Keep covered and chilled until ready to serve. This can be made 24 hours in advance.

Directions for serving:

  1. Place a piece of shortcake on a plate. Top with a generous serving of berries and a large dollop of cream. Enjoy!