Strawberries are in season and they are sweet and delicious. This strawberry shortcakes recipe is super easy to make and it will render you flaky, tender and scrumptious results.
One big recommendation is that you do not overwork the dough for this recipe. That will ensure that you get flaky and tender cakes.
If you are patient and let the strawberries render their juice with the sugar you will have amazing strawberry flavored syrup to top your strawberry shortcakes cakes.Finally, when you are getting ready to whip your cream for the topping make sure it is very, very cold. I like placing my bowl in the freezer for a good 20 minutes to ensure that is at the right temperature.
This is what you are going to need for this perfect summer dessert –
Makes 7 to 8 shortcakes
FOR THE DOUGH
3 cups (360 grams) all-purpose flour
4 teaspoons (20 grams) baking powder
¼ teaspoon (1.25 grams) salt
2 tablespoons (25 grams) of sugar
½ cup (115 grams) softened, unsalted butter + some melted for brushing
1 cup (240 ml ) buttermilk or heavy cream
Preheat your oven to 450 degrees F (230 C). Place the flour, baking powder, salt and sugar in a bowl. Whisk the ingredients for 3 to 4 minutes. If you prefer you can sift them all together instead of whisking.
Add the softened butter and work it into the flour with your fingers until it resembles large peas. Add ¾ cup of the buttermilk into the bowl and softly work it into the dough. If the dough is dry, add the remaining ¼ cup. Carefully integrate it all together without overworking the dough.
Dump the dough onto a clean, floured counter and work it until you no longer have any dry patches. Again, please do not overwork the dough.
Roll out the dough until it is about ½ inch thick and cut circles – the size depends on you. I used a glass to cut mine. Remove the circles and place them on a lightly buttered parchment paper, lined baking sheet. Keep on rolling your left-over dough until you use it all.
Brush the tops of half of your circles with melted butter and carefully top each one with the remaining pieces. Place the pan in the oven for 12 to 15 minutes, until they are lightly browned.
Remove the pan from the oven. Separate the cakes when they are cool enough to handle and brush the insides with some more melted butter.
FOR THE FILLING:
1-pound (500 grams) of washed, hulled and halved strawberries
½ cup (100 grams) sugar
Place the strawberries in a bowl and add the sugar. Gently mash about ¼ of the fruit with a fork. Let the fruit sit and release its juice for 15 to 20 minutes.
FOR THE TOPPING:
1 cup very cold heavy cream
1 tsp. vanilla extract
Mix the cream and vanilla in a bowl. Beat until stiff. If you want to add sugar to taste, do so as the cream stiffens.
Pair a bottom with a top shortcake. Top the bottom part with strawberries, making sure to include some of the syrup. Cover with the top shortcake. Top with whipped cream and drizzle with some of the rendered strawberry juice. Enjoy!