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Strawberry Shortcake
Tender cream biscuits split and piled with juicy sugared strawberries and whipped cream.
Ingredients
| Volume | Grams |
|---|---|
| Shortcakes | |
| 2 cups all-purpose flour | 240 g |
| 3 tbsp granulated sugar | 37 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp table salt | 3 g |
| 1/2 cup unsalted butter, cold, cubed | 113 g |
| 3/4 cup heavy cream, plus 1 tbsp for brushing | 170 g |
| Berries & cream | |
| 2 lb strawberries, hulled and sliced | 907 g |
| 1/4 cup granulated sugar | 50 g |
| 1 1/2 cups heavy cream, cold | 340 g |
| 2 tbsp powdered sugar | 14.1 g |
| 1 tsp vanilla extract | 4.7 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g). Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Toss the strawberries with the sugar and let stand 30 minutes to get juicy.
- Heat the oven to 425 °F. Whisk the flour, sugar, baking powder and salt, cut in the butter until pea-sized, and stir in the cream just until a dough forms.
- Pat 3/4 inch thick, cut 8 rounds, brush with cream, and bake 13–15 minutes until golden.
- Whip the cream with the powdered sugar and vanilla to soft peaks.
- Split the warm shortcakes and fill with berries, their juice and whipped cream.
Tips
- Assemble right before serving so the shortcakes stay crisp.
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