American🍰 Sweets & drinks

Strawberry Shortcake

Name: Strawberry Shortcake
Total time: 45 min
Cuisine: American
Ingredients: 4 cups all-purpose flour; ¼ cups granulated sugar; 1 tbsp baking powder; ½ tsp baking soda; 1 tsp salt; 1 cold egg; 1 tsp vanilla extract; 1¼ cups cold buttermilk; 1 cup cold unsalted butter; 2 tbsp cold heavy cream (for brushing); ~1-2 tbsp coarse or fine sugar (optional topping); 1½ lb fresh strawberries; 1/3 cups granulated sugar (for strawberries); 2 cups cold heavy cream (for whipping); ¼ cups granulated sugar (for whipped cream); 1 tsp vanilla extract (for whipped cream)

⏱ 45 min

A delightful strawberry shortcake combining flaky buttery biscuits, fluffy whipped cream, and fresh strawberries. A classic warm weather dessert that celebrates the season's finest berries.

Adapted from a video by Preppy Kitchen

Amazing Strawberry Shortcake Recipe

Watch on YouTube

Ingredients

all-purpose flour4 cups
granulated sugar¼ cups
baking powder1 tbsp
baking soda½ tsp
salt1 tsp
cold egg1
vanilla extract1 tsp
cold buttermilk1¼ cups
cold unsalted butter1 cup
cold heavy cream (for brushing)2 tbsp
coarse or fine sugar (optional topping)~1-2 tbspest.

Steps

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1
Preheat your oven to 425°F.
2
In a large bowl, combine 4 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk well to combine.
3
In a medium bowl or measuring cup, crack one cold egg and add 1 teaspoon of vanilla extract. Whisk briefly to combine. Add 1 1/4 cups of cold buttermilk and mix until just combined. Refrigerate until needed.
4
Cut 1 cup of cold unsalted butter into small cubes. Add the butter to the flour mixture and work it in with your fingertips or a pastry blender until the mixture resembles peas at their largest.
5
Retrieve the cold buttermilk mixture from the fridge. Using a spatula or fork, gently combine it with the flour mixture by sprinkling it in gradually and stirring until a shaggy dough forms. Do not overmix.
6
Turn the dough out onto a generously floured counter. Using well-floured hands, gently squeeze and work the dough together until it just holds together. Pat it into a 1-inch-thick disc.
7
Using a 3-inch circular cookie cutter, cut out the shortcakes by pressing straight down without twisting. Make about 8 shortcakes total, gently combining and rerolling any scraps to avoid waste.
8
Arrange the cut shortcakes on a baking pan about 1 inch apart. Brush the tops with 2 tablespoons of cold heavy cream. Optionally, sprinkle with coarse or fine sugar for sweetness and sparkle.
9
Bake in the preheated 425°F oven for about 15 minutes, or until the tops are golden brown.
10
While the shortcakes bake, slice 1 1/2 pounds of fresh strawberries into roughly 1/4-inch-thick pieces. Place in a bowl, sprinkle with 1/3 cup of granulated sugar, and toss gently. Cover and refrigerate while the shortcakes bake and cool.
11
Pour 2 cups of cold heavy cream into a mixer bowl. Add 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract. Mix on low speed, gradually increasing to high speed, until soft peaks form. Finish by hand to ensure proper consistency and prevent curdling.
12
Once the shortcakes have cooled, carefully split each one in half. Top the bottom half with a generous dollop of whipped cream, pile strawberries on top, add the other half of the shortcake, and finish with another dollop of whipped cream and a few more berries.

Strawberry Shortcake

Ingredients

Steps

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