strawberryeggsmilk
Strawberry Shortcake
Flaky homemade shortcakes layered with macerated strawberries and softly whipped vanilla cream.
From YouTube · Apr 23, 2024
Flaky homemade shortcakes layered with macerated strawberries and softly whipped vanilla cream.
30 min
Prep time
15 min
Cook time
45 min
Total time
8 shortcakes
Yield
Ingredients
13 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.
Save recipes like this from any YouTube video
Create beautiful, printable recipe cards with ChefScribe.
Get 6 free recipes every month.
