Strawberry Shortcake

Traditional shortcakes are made from flaky and tender scone or biscuit dough and topped with whipped cream and strawberries. They are incredibly easy to make for kids and adults alike. Although the scone shortcake is the original, many variations are made with sponge and butter cakes.
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Ingredients

Shortcakes

  • 2 cups all-purpose flour
  • ¼ cup light brown sugar
  • 2½ teaspoons baking powder
  • ⅛ teaspoon salt
  • 6 tablespoons unsalted butter chilled and cut into cubes
  • 1 cup heavy cream

Toppings

  • 4 pints strawberries washed and hulled
  • 3 tablespoons granulated sugar
  • 2 cups whipped cream

Instructions

TO PREPARE

  • Preheat the oven to 400°F.
  • Butter two baking sheets.

TO MAKE THE SHORTCAKES

  • Combine the flour, sugar, baking powder, and salt in a food processor or blender and pulse to blend.
  • Add the butter to the mixture and blend for about 30 seconds, until crumbly.
  • Pour in the heavy cream and process until moist, about 30 seconds.
  • Roll out the dough to ¾-inch thickness on a floured work surface.
  • Cut out 3-inch circles with a cookie cutter or drinkingglass.

TO BAKE

  • Transfer the shortcakes to the baking sheets and bake for 12 to 15 minutes, until golden.
  • Transfer the shortcakes to a rack to cool.

TO PREPARE THE STRAWBERRIES

  • Reserve one whole strawberry for each serving.
  • Slice the rest of the strawberries and mix with the sugar.

TO ASSEMBLE

  • Once the shortcakes are cool, use a serrated knife to slice each one in half.
  • Arrange on serving plates, with the cut sides facing up.
  • Top with sliced strawberries, whipped cream, and one whole strawberry for each serving.

Notes / Tips / Wine Advice:

VARIATIONS

Hawaiian Shortcakes
Replace the strawberries with a tropical fruit mixture: Cut 1 small pineapple, 1 small papaya, and 2 mangos into chunks, and combine the fruit chunks with ½ cup chopped macadamia nuts and 1 tablespoon lime juice. Top the shortcakes with the fruit mixture, whipped cream, and flaked coconut.
Sour Cherry Shortcakes
Replace the strawberries with 3 cups pitted sour cherries mixed with ¼ cup brandy and ½ cup sugar. Top the shortcakes with the sour cherry mixture, whipped cream, and whole cherries.
Sponge Strawberry Shortcake
Prepare the Victoria sponge cake batter (page 136). Bake in individual serving molds for 20 to 25 minutes, until golden.
Assemble with fresh strawberries and cream.
Strawberry Lemon Cake
Prepare the lemon poppyseed loaves . Slice the loaves into individual servings and top with strawberries and whipped cream.
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Course Cake