Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 shortcakes
Cuisine: American
Ingredients: 1½ pounds strawberries (hulled and sliced (675g)); ⅓ cup granulated sugar ((67g)); 4 cups all-purpose flour ((480g)); ¼ cup granulated sugar ((50g)); 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon salt; 1 cup cold unsalted butter (cubed (226g)); 1¼ cups cold buttermilk ((300mL)); 1 large egg (cold); 1 teaspoon vanilla extract; 2 tablespoons cold heavy cream (for brushing on top); 2 cups cold heavy whipping cream ((480ml))

Method

11 steps

Preheat oven to 425°F (220°C).
In a large bowl, whisk together 4 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, ½ teaspoon baking soda, and 1 teaspoon salt.
Add 1 cup cold unsalted butter, cut into cubes, into the flour mixture. Use a pastry blender or your hands to cut the butter into small pea-sized pieces.
Scoop the dough onto a floured surface, knead gently, and pat into a 1-inch thick rectangle. Cut into 8 shortcakes using a round cutter or knife.
Place shortcakes on a baking sheet about 1 inch apart. Brush the tops with 2 tablespoons cold heavy cream and sprinkle with sugar.
Bake for about 15 minutes or until golden brown.
While baking, prepare the strawberries: slice 1½ pounds strawberries into quarter-inch slices and sprinkle with ⅓ cup granulated sugar. Let macerate.
In a mixing bowl, whip 2 cups cold heavy whipping cream with ¼ cup granulated sugar and 1 teaspoon vanilla extract until soft peaks form.
Once shortcakes are baked and cooled slightly, slice in half horizontally.
Layer the bottom half with macerated strawberries and whipped cream, then top with the other half of the shortcake.
Finish with additional whipped cream and strawberries if desired.

Recipe notes

Helpful tips

Keep the butter, buttermilk and egg cold so the shortcakes stay flaky.
Mix and knead only until the dough holds together.
Press the cutter straight down without twisting so the shortcakes rise evenly.
Assemble shortly before serving so the biscuits do not become soggy.

Equipment

Large mixing bowl
Medium bowl or measuring jug
Pastry blender, optional
3-inch round cutter
Baking tray
Baking paper
Pastry brush
Electric mixer

Storage

Store unfilled shortcakes in an airtight container for up to 2 days. Refrigerate the strawberries and whipped cream separately and assemble before serving.