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Strawberry Shortcake

Strawberries are a sure sign of summer, and when they are in season, nothing tastes better. My family and I especially enjoy using strawberries to make strawberry shortcake, served with ice-cream and whipped cream.  What follows is a recipe for strawberry shortcake, which comes from Cook’s Illustrated, that simply can’t be beat. Give it a try and let me know what you think.

Ingredients

IMG_2128Topping

3 pints fresh strawberries, hulled (1 pint crushed with potato masher or fork and 2 pints quartered) 
tablespoons granulated sugar (Personally, I don’t put sugar on the strawberries.  When they are in season, I find them sweet enough on their own.)

Shortcakes

cups bleached all-purpose flour, plus more for work surface and biscuit cutter
½ teaspoon table salt
tablespoon baking powder
tablespoons granulated sugar
tablespoons granulated sugar for sprinkling
stick unsalted butter (8 tablespoons), frozen
egg, beaten
½ cup half-and-half
tablespoon half-and-half
egg white, lightly beaten

Instructions

Mix crushed and quartered berries with sugar in medium bowl.  Set aside while preparing biscuits (or up to 2 hours).

Adjust oven rack to lower middle position.  Heat oven to 425 degrees. Add flour, salt, baking powder, and 3 tablespoons sugar into bowl of food processor.

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Pulse flour mixture for 3 one-second pulses.

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Add butter pieces throughout flour mixture.

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Pulse mixture until most of butter pieces are the size of split peas, about 10 one-second pulses.

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Mix beaten egg with half-and-half.

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Pour egg and half-and-half mixture into flour mixture.

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Toss with fork until large clumps form.

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Turn mixture out onto floured work surface and lightly knead until it comes together. Pat dough into 9- by 6-inch rectangle, about 3/4 of an inch thick.

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Flour 2 3/4-inch biscuit cutter.  (I used the top of a pint glass.)  Cut 6 dough rounds. Place 1 inch apart on small baking sheet. Brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.)

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Bake until golden brown, about 12 to 14 minutes. Place baking sheet on wire rack. Cool cakes until warm, about 10 minutes.

strawberry shortcake

Split each cake crosswise. Spoon a portion of berries and then a dollop of whipped cream over each cake bottom.  (I like to put vanilla ice-cream in between the two layers of shortcake and then pour strawberries on top and add whipped cream.) Cap with cake top. Serve immediately.

 

Strawberry Shortcake
Author: 
Recipe type: Dessert
 
Strawberries are a sure sign of summer, and when they are in season, nothing tastes better. My family and I especially enjoy using strawberries to make strawberry shortcake, served with ice-cream and whipped cream. What follows is a recipe for strawberry shortcake, which comes from Cook's Illustrated, that simply can't be beat. Give it a try and let me know what you think.
Ingredients
  • Topping
  • 3 pints fresh strawberries, hulled (1 pint crushed with potato masher or fork and 2 pints quartered)
  • 6 tablespoons granulated sugar (Personally, I don't put sugar on the strawberries. When they are in season, I find them sweet enough on their own.)
  • Shortcakes
  • 2 cups bleached all-purpose flour, plus more for work surface and biscuit cutter
  • ½ teaspoon table salt
  • 1 tablespoon baking powder
  • 3 tablespoons granulated sugar
  • 2 tablespoons granulated sugar for sprinkling
  • 1 stick unsalted butter (8 tablespoons), frozen
  • 1 egg, beaten
  • ½ cup half-and-half
  • 1 tablespoon half-and-half
  • 1 egg white, lightly beaten
Instructions
  1. Mix crushed and quartered berries with sugar in medium bowl. Set aside while preparing biscuits (or up to 2 hours).
  2. Adjust oven rack to lower middle position. Heat oven to 425 degrees. Add flour, salt, baking powder, and 3 tablespoons sugar into bowl of food processor.
  3. Pulse flour mixture for 3 one-second pulses.
  4. Add butter pieces throughout flour mixture.
  5. Pulse mixture until most of butter pieces are the size of split peas, about 10 one-second pulses.
  6. Mix beaten egg with half-and-half.
  7. Pour egg and half-and-half mixture into flour mixture.
  8. Toss with fork until large clumps form.
  9. Turn mixture out onto floured work surface and lightly knead until it comes together. Pat dough into 9- by 6-inch rectangle, about ¾ of an inch thick.
  10. Flour 2¾-inch biscuit cutter. (I used the top of a glass pint glass.) Cut 6 dough rounds. Place 1 inch apart on small baking sheet. Brush dough tops with egg white and sprinkle with remaining sugar. (Can be covered and refrigerated up to 2 hours before baking.)
  11. Bake until golden brown, about 12 to 14 minutes. Place baking sheet on wire rack. Cool cakes until warm, about 10 minutes.
  12. Split each cake crosswise. Spoon a portion of berries and then a dollop of whipped cream over each cake bottom. (I like to put vanilla ice-cream in between the two layers of shortcake and then pour strawberries on top and add whipped cream.) Cap with cake top. Serve immediately.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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