For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

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  • Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.

  • Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.

  • Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.

  • Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.

  • Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.

  • Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Chef's Notes:

This recipe makes 6 large or 8 normal strawberry shortcakes.

You can make your own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon fine salt.

Nutrition Facts

408 calories; 17.9 g total fat; 57 mg cholesterol; 457 mg sodium. 58.8 g carbohydrates; 5.5 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/15/2015
First review on Allrecipes, and I'm very excited to be reviewing Chef John! The toasting of the butter does add a little something - rustic country flavor perhaps, but nutty. I enjoyed making this recipe with both my family and was even simple enough for an after school program that I teach at. I would have liked more color on the biscuit, but any longer in the oven would have burned the bottoms. Overall it was a treat, and I'm happy that everyone loved them. - Tiffani Read More
(7)

Most helpful critical review

Rating: 3 stars
03/12/2017
I normally use the Bisquick box recipe for my strawberry shortcake, but was out of it and made this one by scratch. Maybe my self rising flour was too old, but these didnt rise enough for my liking. Shortbread is a drier biscuit normally, but when this didn't rise it became extra dense. Sucked all the moisture from the ice cream I layer between the bread and the strawberry juice. Truthfully, I prefer the taste and consistency of the Bisquick shortbread. Read More
(2)
49 Ratings
  • 5 star values: 45
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/15/2015
First review on Allrecipes, and I'm very excited to be reviewing Chef John! The toasting of the butter does add a little something - rustic country flavor perhaps, but nutty. I enjoyed making this recipe with both my family and was even simple enough for an after school program that I teach at. I would have liked more color on the biscuit, but any longer in the oven would have burned the bottoms. Overall it was a treat, and I'm happy that everyone loved them. - Tiffani Read More
(7)
Rating: 5 stars
01/27/2018
It was soooo good! Brown your butter! It doesn't take that long. I did sprinkle turbinado sugar on top instead of regular sugar. I like the crunch of turbinado sugar on baked goods. Anyway, this was a fantastic dessert. I will make it again. Especially, during strawberry season. I will mash up 1/4 or so of the strawberries next time. Read More
(5)
Rating: 5 stars
08/22/2017
I'll be honest, I didn't brown the butter. I was doing a couple other things while making these and didn't want to spend the time babysitting the melting butter. That said, these still came out amazing. I've always had the traditional sponge cake style shortcake and the biscuit style of this recipe is a kazillion times better! I love how it holds the sweet syrup from the strawberries (to which I added a tbsp of balsamic vinegar, as suggest by chef John, amazing!), and the added texture was divine. I will always make my strawberry shortcake this way from now on. Read More
(4)
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Rating: 5 stars
07/25/2016
So good. I never would have thought the browned butter could make such a difference. I actually followed the recipe exactly which is a rarity for me. thanks much. Read More
(4)
Rating: 5 stars
08/21/2018
Really great! My mom loves it. I made it for her after she went to a restaurant looking forward to getting strawberry shortcake only to discover that they had run out for the day. This was just as good if not better! I accidental cut the dough into 8 pieces instead of six but that seems like a good serving size. Personally, I enjoyed snacking on a plain piece shortcake. Thanks Chef John! Read More
(3)
Rating: 5 stars
03/03/2020
I LOVE THIS RECIPE!!! Absolutely worth 5 stars. Super easy and so delicious! I halved the recipe since it was only for three people, and went a little heavy on the toasted butter. No other changes to anything. This is a new favorite and will become a family tradition recipe for sure! Read More
(3)
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Rating: 5 stars
07/03/2016
Loved the biscuit-y shortcake. Only change I made was because I like a little more juice in my strawberries, so that it really soaks into the shortcake. So I used a potato masher to roughly mash about a fourth of the strawberries. Tastes the same - just juicier. Great recipe! Read More
(3)
Rating: 5 stars
07/26/2016
Easy to follow recipe, instead of self rising flour I used regular flour and added 1 tsp baking powder + 1 tsp salt. Came together really quickly, not too sweet. Could start with cutting strawberries first to save time and get those yummy juices flowing. I will make it again. EDIT: I see he has a modification above for self rising flour v. regular flour; I didn't see that until now. He uses 1 T baking powder + 1 tsp salt. Read More
(3)
Rating: 5 stars
06/19/2017
Best strawberry shortcake I have ever eaten! Really love the flavor of the browned butter shortcake with the sweet strawberries and fresh whipped cream. Sad it was all eaten yesterday!! Thanks Chef John!! Read More
(2)
Rating: 3 stars
03/12/2017
I normally use the Bisquick box recipe for my strawberry shortcake, but was out of it and made this one by scratch. Maybe my self rising flour was too old, but these didnt rise enough for my liking. Shortbread is a drier biscuit normally, but when this didn't rise it became extra dense. Sucked all the moisture from the ice cream I layer between the bread and the strawberry juice. Truthfully, I prefer the taste and consistency of the Bisquick shortbread. Read More
(2)