Strawberry Shortcake (Print Version)
# Ingredients:
→ For the strawberries
01 -
1 1/2 pounds strawberries, stemmed and sliced or quartered
02 -
1/3 cup granulated sugar
→ For the shortcakes
03 -
3 cups all-purpose flour
04 -
1/4 cup granulated sugar
05 -
2 tablespoons baking powder
06 -
1 teaspoon salt
07 -
3/4 cup cold unsalted butter, cut into small pieces
08 -
1 1/3 cups cold heavy cream
09 -
1 teaspoon pure vanilla extract
10 -
2 tablespoons heavy cream, for brushing on shortcakes
11 -
Turbinado sugar, for sprinkling on shortcakes
→ For the whipped cream
12 -
1 cup heavy whipping cream
13 -
3 tablespoons confectioners' sugar
14 -
1 teaspoon pure vanilla extract
15 -
Pinch of salt
# Instructions:
01 -
Slice or quarter the strawberries and place them in a large bowl. Add the granulated sugar and stir to coat. Cover the bowl and refrigerate while you make the shortcakes, allowing the strawberries to release their juices.
02 -
Preheat your oven to 425°F (220°C). Line a large baking sheet with a silicone baking mat or parchment paper.
03 -
In a large bowl, sift together the flour, sugar, and baking powder. Mix in the salt. Add the cold butter pieces and use a pastry blender, fork, or your clean hands to cut the butter into the dry ingredients until you have pea-sized pieces.
04 -
In a small bowl, combine the cold heavy cream and vanilla extract. Pour this mixture over the flour mixture and stir just until combined. Do not overmix.
05 -
Turn the dough onto a lightly floured surface and gently knead it together to incorporate any loose, crumbly pieces. Press the dough into a circle about 1-inch thick, then cut into rounds using a biscuit cutter.
06 -
Place the biscuits on the prepared baking sheet, spacing them about 2 inches apart. Refrigerate for 20 minutes before baking to ensure the butter stays cold.
07 -
Brush the chilled biscuit tops with heavy cream and sprinkle generously with turbinado sugar. Bake until golden brown, about 15-20 minutes. Allow them to cool completely.
08 -
While the biscuits are cooling, prepare the whipped cream. In the bowl of a stand mixer, whip the heavy cream, confectioners' sugar, vanilla extract, and salt until stiff peaks form.
09 -
Cut the cooled biscuits in half horizontally. Spoon the macerated strawberries over the bottom half, add a dollop of whipped cream, and place the top half of the biscuit on. Add additional strawberries and whipped cream on top if desired.
# Notes:
01 -
You can prepare the shortcake biscuits ahead of time and freeze them either before or after baking.
02 -
For the best texture, make sure your butter and heavy cream are very cold before making the biscuit dough.
03 -
The shortcakes can be served in various ways - halved with filling in the middle, broken into pieces, or whole with toppings.