Satisfyingly Simple Strawberry Shortcake
For those who think strawberry shortcake is too simple a dessert: I don’t want to hear it, much like when I wear my headphones in the office while not actually listening to music. It may consist of only a few ingredients, but they’re damn good ingredients that create a summertime treat that is worthy of a suspiciously happy cartoon character bearing the same name. My only gripe is when chefs and amateur cooks skimp on the whipped cream. If I’m allowing you to put fruit in a dessert with cake, you better mask that atrocity real quick or we’re going to have some serious problems. Please and thank you.
Ingrediënten
- 4 cups fresh strawberries hulled and quartered
- 1 tablespoon lemon zest
- 2 tablespoons freshly squeezed lemon juice from 1 medium lemon
- ½ cup plus 2 tablespoons granulated sugar
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 10 tablespoons 1¼ sticks unsalted butter, cut into small pieces and chilled, plus 3 tablespoons unsalted butter, melted
- 1¼ cups buttermilk
- 2 tablespoons raw sugar
FOR THE WHIPPED CREAM
- 2 cups heavy cream
- 2 tablespoons confectioners’ sugar
- ½ teaspoon vanilla extract
Instructies
- Preheat the oven to 450ºF.
- Line a baking sheet with parchment paper.
- In a medium bowl, toss the strawberries, lemon zest, lemon juice, and ½ cup of the granulated sugar.
- Cover with plastic wrap and refrigerate while preparing the biscuits.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and remaining 2 tablespoons granulated sugar.
- Using a pastry blender or your hands, work the cold butter into the flour mixture, breaking it up into pea-size pieces.
- Add the buttermilk and knead until the dough just comes together.
- Turn the dough out onto a lightly floured surface and press it into a 1½-inch-thick round.
- Using a 2½-inch biscuit cutter (or an upside-down glass about the same size), cut the dough into biscuits and transfer to the prepared baking sheet, placing the rounds 2 inches apart.
- Gather the scraps of dough and press them into a 1½-inch-thick round.
- Cut more biscuits and transfer to the prepared baking sheet.
- Discard any remaining scraps.
- Brush the biscuits with the melted butter and sprinkle with the raw sugar.
- Bake the biscuits until golden brown, 20 to 25 minutes.
- Remove from the oven and cool on a wire rack.
- Meanwhile, make the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment, combine the cream, confectioners’ sugar, and vanilla.
- Whisk on medium-high speed until soft peaks form.
- Set aside.
- Slice the biscuits in half horizontally and place the bottom halves on a platter or plate.
- Add the strawberries and a dollop of whipped cream.
- Top with the biscuit tops.
Notes / Tips / Wine Advice:
You can make the biscuits and macerate the strawberries in advance. When ready to serve, whip the cream and build the shortcakes.
Biscuits can be made 3 days in advance and stored in an airtight container at room temperature or frozen for up to 3 months.
Don’t have buttermilk? Stir together 2½ teaspoons lemon juice and 1¼ cups milk and let it sit for a couple of minutes. Then it’s ready to use!
Biscuits can be made 3 days in advance and stored in an airtight container at room temperature or frozen for up to 3 months.
Don’t have buttermilk? Stir together 2½ teaspoons lemon juice and 1¼ cups milk and let it sit for a couple of minutes. Then it’s ready to use!
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