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My review
Chef John's Classic Strawberry Shortcake
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Chef John
"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."
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Ingredients
2 h 15 m servings 408Original recipe yields 8 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Watch Now
- 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. Watch Now
- 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. Watch Now
- Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely. Watch Now
- Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour. Watch Now
- Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer. Watch Now
- 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. Watch Now
Footnotes
- 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.
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Reviews
Read all reviews 2526 Ratings
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Most helpful positive review
6/15/2015
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 th...
Most helpful critical review
3/12/2017
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 li...
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Newest
6/15/2015
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 th...
7/25/2016
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.
1/27/2018
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...
8/22/2017
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 ou...
6/19/2017
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!! Than...
3/12/2017
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 li...
8/11/2016
It took a couple of attempts, but I got the biscuits right the 2nd time. First time I followed instructions to the letter and burnt the bottoms beyond salvage. Time 2 I made plenty of adjustment...
7/3/2016
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 m...