Strawberry Shortcakes

By / Photography By Brandon Smith | April 27, 2018

Ingredients

  • 2 pints strawberries, sliced
  • ¼ cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
Shortcakes
  • 4 cups flour
  • 3 tablespoons sugar
  • 2 tablespoons lemon zest
  • ½ teaspoon kosher salt
  • 5 teaspoons baking powder
  • 1¼ cup unsalted butter, softened
  • 3 cups heavy whipping cream
  • ½ teaspoon vanilla bean paste or vanilla extract

Preparation

Preheat Oven to 450 degrees Fahrenheit. Mash half of the strawberries with sugar. Add remaining berries, lemon juice, and zest. Set aside.

Shortcakes

Prepare mixer with a dough hook attachment. Place first five ingredients plus ¾ cup butter into mixer bowl and rub into dry ingredients. Add 1 ¼ cup cream, and mix until the dough is sticky. Knead the dough for one minute on medium speed. On a lightly floured surface, roll dough to 1 ½ inch thickness. Melt remaining butter and brush a baking sheet with a thin layer. Cut out rounds and place on baking sheet. Brush tops with butter, and sprinkle with raw sugar. Bake 10 minutes, or until tops are golden. While cooling shortcakes, beat remaining whipping cream with vanilla until firm peaks. Split cake in half, layer with strawberries and whipped cream, and serve immediately.

Ingredients

  • 2 pints strawberries, sliced
  • ¼ cup sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
Shortcakes
  • 4 cups flour
  • 3 tablespoons sugar
  • 2 tablespoons lemon zest
  • ½ teaspoon kosher salt
  • 5 teaspoons baking powder
  • 1¼ cup unsalted butter, softened
  • 3 cups heavy whipping cream
  • ½ teaspoon vanilla bean paste or vanilla extract
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