Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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 Summary

prep:
45 mins
cook:
10 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 shortcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Shortcakes:
For Whipped Cream:

Directions

Instructions Checklist
  • 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.

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  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

  • Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.

  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.

  • 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.

  • Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

Nutrition Facts

582 calories; protein 7.3g; carbohydrates 59.7g; fat 36.2g; cholesterol 142.1mg; sodium 384.4mg. Full Nutrition
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