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.
Ingredients
- 2 quarts ripe strawberries, hulled and quartered
- ½ cup white sugar
- 1 lemon, zested and juiced
For Whipped Cream
- 1 cup heavy cream
- 2 tablespoons confectioners' sugar
- 1 teaspoon vanilla bean paste
Shortcakes
- 4 cups all-purpose flour
- 3 tablespoons white sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon kosher salt
- 1 ½ cups heavy cream
- 2 eggs, lightly beaten
- ½ teaspoon almond extract
- 1 cup cold unsalted butter, cubed
- 1 tablespoon salted butter, melted
- ¼ cup sanding sugar
Directions
Step 1
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.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Step 3
Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
Step 8
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.
Step 9
Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 582 | |
% Daily Value * | |
Total Fat36g | 46% |
Saturated Fat22g | 111% |
Cholesterol142mg | 47% |
Sodium384mg | 17% |
Total Carbohydrate60g | 22% |
Dietary Fiber4g | 13% |
Total Sugars22g | |
Protein7g | |
Vitamin C67mg | 337% |
Calcium171mg | 13% |
Iron3mg | 16% |
Potassium268mg | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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