Strawberry Shortcake
Yield: 8 servings
Calories: 472kcal
If you're looking for a sweet and fruity dessert that's as beautiful as it is delicious, you'll want to make these strawberry shortcakes, it's a summertime classic that never fails to impress.
Ingredients
Strawberry Filling
- 1 pound (454 g) strawberries
- 2 tablespoons (30 ml) honey
- 1 teaspoon lemon zest
- 2 tablespoons (60 ml) lemon juice
- 1 teaspoon thinly sliced mint
Shortcake
- 3 cups (426 g) all-purpose flour
- ½ cup (107 g) granulated sugar
- 4 teaspoons (14 g) baking powder
- ¾ teaspoon (3 g) kosher salt
- 12 tablespoons (180 g) cold unsalted butter
- ½ cup (120 ml) heavy whipping cream
- 2 large eggs
Whipped Cream
- 1 ½ cups (360 ml) heavy whipping cream
- ¼ cup (50 g) granulated sugar
- ¾ teaspoon vanilla extract
Instructions
- Make the Strawberry Filling - Rinse and dry the strawberries. Remove the stems and quarter the berries. In a medium bowl, combine the strawberries, honey, lemon zest, and lemon juice. Stir in the mint. Cover and refrigerate. The berries will release their natural juices and infuse the flavors of the mint and lemon.
- Preheat the Oven - Set the oven rack to the middle position. Heat the oven to 375°F (191ºC).
- Mix the Dry Ingredients - In a large bowl, sift together the flour, sugar, baking powder, and salt. Stir to combine. Cut the butter into ½-inch cubes, then add to the flour mixture. Use your fingers or a pastry cutter to break the butter into pea-sized pieces.
- Add the Wet Ingredients - In a medium bowl, whisk together the cream and eggs. Make a well in the flour mixture. Pour the cream mixture into the flour mixture. Mix together with a fork until large clumps begin to form.
- Form the Dough - Use your hands to gently form the dough into a ball. Flatten into a 7-inch disc. Wrap the dough in plastic wrap. Refrigerate for 30 minutes.
- Roll and Cut the Dough - Lightly flour the work surface. Roll out the dough into a 1-inch thick disc. Use a 3-inch round biscuit cutter to make 8 shortcakes. Place the rounds onto a baking sheet lined with parchment paper. Lightly brush the tops with heavy cream and sprinkle sugar on top.
- Bake the Shortcakes - Bake until golden brown, about 15 to 18 minutes. Cool the pan of shortcakes on a wire rack for about 10 minutes; remove from the pan once cooled.
- Make the Whipped Cream - In a large chilled metal bowl, add the cream, sugar, and vanilla. Whisk until smooth and fluffy medium peaks form. When the whisk is lifted from the bowl, the cream should hold its shape with the top of the peak curling over on itself.
- To Serve - Slice the cooled shortcakes in half. Spoon the strawberries over the bottom halves, add whipped cream, and place the other half of cake on top. Add a dollop of whipped cream and strawberries on top.
Notes
- Flour Substitution: White whole wheat, whole wheat, or gluten-free can be used instead.
- Make-Ahead: Dough: Wrap and refrigerate for up to 3 days. Baked Shortcakes: Store in an airtight container 1 day in advance, or freeze for up to 1 month, defrost, and reheat. Strawberry Filling: Refrigerate for up to 2 days. Whipped Cream: Refrigerate for up to 1 day, although it may need a gentle whisk if it loses some volume.
Nutrition
Calories: 472kcal | Carbohydrates: 47g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 197mg | Potassium: 392mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1070IU | Vitamin C: 35mg | Calcium: 140mg | Iron: 2mg
Recipe Link