Strawberry Shortcake

NY Times recipe by Nancy Harmon Jenkins who states, “There’s a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.”

Made this as a quick dessert for me and Anna. The biscuits are DELICIOUS and would be great for other dessert options or just with honey or jam. But see the notes below for needed cooking adjustments.

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Strawberry Shortcake

  • Total time: 45 Minutes
  • Servings: 4 Generous Servings

Ingredients

  • 2 Pints Ripe, Well-Rinsed Strawberries
  • 1/2 Cup Sugar, or more to taste
  • 4 Cups Flour
  • 3 Tbsp Sugar
  • 1/4 tsp Salt
  • 5 tsp Baking Powder
  • 1 Cup Butter, divided
  • 3 Cups Whipping Cream
  • 1/4 tsp Vanilla Extract

Directions

  • 1)

    Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.

  • 2)

    Preheat oven to 450°F.

  • 3)

    Into a large mixing bowl, sift together flour, the 3 tablespoons of sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds – 2 rounds per serving.

  • 4)

    Cover the baking sheet with parchment paper. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.

  • 5)

    Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.

  • 6)

    Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.

  • 7)

    Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

Notes

Suggested variation: Don’t stack biscuits on top of each other, reduce cooking temp (try 400°F) and cook longer (15+ minutes). Following recipe as written led to biscuits that were doughy in the middle and dark on the outside.

Tip: Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.

Source: https://cooking.nytimes.com/recipes/11823-strawberry-shortcake