Recipe By Smart Cookie
Rating
Published Jul 16th
Prep 45m Cook 10m Additional 25m Ready In 1h 20m
Servings 12 shortcakes Calories 581.7

Learn how to master this classic summer dessert to get the perfect macerated strawberries nestled between fluffy, tender shortcake layers and topped with vanilla bean whipped cream.

Recipe Ingredients

  • 2 quarts ripe strawberries, hulled and quartered
  • ½ cup white sugar
  • 1 lemon, zested and juiced
  • 4 cups all-purpose flour
  • 3 tablespoons white sugar
  • 1 ½ tablespoons baking powder
  • 1 teaspoon kosher salt
  • 1 ½ cups heavy cream
  • 2 eggs, lightly beaten
  • ½ teaspoon almond extract
  • 1 cup cold unsalted butter, cubed
  • 1 tablespoon salted butter, melted
  • ¼ cup sanding sugar
  • 1 cup heavy cream
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla bean paste

Cooking Directions

  1. 1 Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  3. 3 Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
  4. 4 Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
  5. 5 Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
  6. 6 Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
  7. 7 Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
  8. 8 While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
  9. 9 Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

Nutrition Facts

  • Calories 581.7
  • Carbohydrate 59.7 g
  • Cholesterol 142.1 mg
  • Fat 36.2 g
  • Fiber 3.6 g
  • Protein 7.3 g
  • Saturated Fat 22.1 g
  • Sodium 384.4 mg
  • Sugar 22.1 g

Reviews

  1. I made this recipe tonight after getting strawberries at farmers market. This is the best shortcake recipe I have found. It was exactly what I was looking for. I used almond extract and 2% milk because that is what I had and it turned out light and flaky and delicious. Definitely keeping this one.
  2. 450 is way too hot. I ended up with scorched bottoms after 10 minutes - the low end of your time range. Try an oven thermometer. Your oven might be running cool.
  3. Delicious! Light, flaky, buttery shortcake. Used 'sparkling' sugar sprinkles in cake decorating section of local supermarket. Couldn't easily buy vanilla bean paste so just used vanilla too. Otherwise followed recipe and video was very helpful. Pressed out dough on lightly floured wax paper, and used wax paper to help fold over dough. Great recipe and - Read more ...
  4. OUTSTANDING!! The vanilla bean paste added to the whipped cream was amazing! Home run!!
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