Chef John's Classic Strawberry Shortcake
Ingredients
- ¼ cup unsalted butter
- 2 cups self-rising flour
- ¼ cup white sugar, plus more for topping
- ½ cup milk
- ¼ cup heavy whipping cream, plus more for brushing
- 4 pints fresh strawberries, hulled and quartered
- ½ cup white sugar
- ¾ cup heavy whipping cream
- 1 tablespoon white sugar
- 3 drops vanilla extract
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Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
- Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.
- Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.
- Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
- Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
- Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.
- Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.
Source
Original recipe: View Original