Classic Strawberry Shortcakes
Classic Strawberry Shortcakes is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6
Serves 6.
This recipe features a traditional biscuit-style shortcake. When properly mixed, shortcake dough should be rough, even shaggy. You might be tempted to mix it more, but resist, or you will not end up with a flaky biscuit. Work the dough on a lightly floured work surface, gently pressing and patting it into a thick rectangle. Incorporating too much flour will make the dough tough. Cutting the dough into squares is preferable to rounds, which leave scraps that must be patted back together to form more cakes. The result is overworked dough and a few tough shortcakes. Squares will all turn out equally tender and delicious.
Ingredients:
For the shortcakes:
- 1 2⁄3 cups all-purpose flour
- 2 Tbs. sugar
- 1 Tbs. baking powder
- 1 tsp. finely grated lemon zest
- 3⁄4 tsp. salt
- 8 Tbs. (1 stick) cold unsalted butter, cut into
small pieces - 3⁄4 cup buttermilk
- 1⁄2 tsp. vanilla extract
For the strawberries:
- 4 cups strawberries, hulled and cut into slices
1/4 inch thick - 1⁄4 cup sugar
For the whipped cream:
- 3/4 cup heavy cream, well chilled
- 2 Tbs. sugar
- 1/2 tsp. vanilla extract
Directions:
To make the shortcakes, preheat an oven to 400°F.
In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely.
Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve.
To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream. Top with the remaining shortcake halves, cut side down. Serve immediately.
In a bowl, whisk together the flour, sugar, baking powder, lemon zest and salt until well blended. Using a pastry blender, cut in the butter until the pieces are no larger than peas. Add the buttermilk and vanilla and gently toss with a fork or rubber spatula until the flour is just moistened and the ingredients are blended.
Turn the shaggy dough out onto a lightly floured work surface. Gently press the dough into a thick rectangle about 6 by 4 inches. Using a large sharp knife, trim the edges even, then cut the dough into 6 equal squares.
Place the squares on an ungreased baking sheet, spacing them well apart. Bake until they are puffed and golden, 15 to 18 minutes. Transfer to a wire rack to cool slightly or completely.
Meanwhile, prepare the strawberries: In a bowl, toss together the strawberries and sugar with a fork, lightly crushing some of the berries. Cover the berries and refrigerate until well chilled or until ready to serve.
To make the whipped cream, in a deep bowl, combine the cream, sugar and vanilla. Using an electric mixer, beat on medium-high speed until soft peaks form and the cream is billowy, about 2 minutes. Cover the bowl and refrigerate until ready to serve or for up to 2 hours.
To serve, split the warm or cooled shortcakes in half horizontally and place the bottom halves, cut side up, on serving plates. Spoon some of the strawberries, including the juices, over each half and top with a dollop of the whipped cream. Top with the remaining shortcake halves, cut side down. Serve immediately.
Serves 6.
Adapted from
Williams-Sonoma Collection Series,
Dessert,
by Abigail Johnson Dodge
(Simon & Schuster, 2002).
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Rated 5 out of
5
by
Dbski79 from
So Easy!
This was VERY easy to make. I made it for Father's Day and it was a hit! Thanks Williams Sonoma. I'm more of a cook not a baker so I like to find recipes that are easy to follow and taste great and this one is it.
Date published: 2019-06-17
Rated 2 out of
5
by
hotbaba from
My biscuits did Not rise
I followed the directions, did not add extra flour, but these biscuits did NOT rise. Any suggestions...my baking powder was fresh.
Date published: 2015-04-13
Rated 5 out of
5
by
kmv5810 from
easy and delicious
craving a summer time dessert in the middle of winter... this hit the spot! the touch of lemon zest made it extra refreshing.
Date published: 2013-01-22