Description
Delightful Strawberry Shortcake beckons with layers of sweet, buttery biscuits embracing ripe, juicy strawberries and billowing whipped cream. Summer’s most beloved dessert promises pure bliss in each heavenly spoonful you’ll savor.
Ingredients
Scale
Fruits:
- 680 grams (24 ounces) strawberries, hulled and sliced in half
Shortcake Dry Ingredients:
- 180 grams (1 1/2 cups) all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Seasonings:
- 6 tablespoons cold butter, cut into cubes
- 1 egg yolk, lightly beaten
- 120 milliliters (1/2 cup) cold buttermilk, plus a little extra for brushing
- 250 milliliters (1 cup) double cream (or creme fraiche)
- 7 tablespoons sugar
- 3 tablespoons balsamic vinegar
- 1 pinch of salt
Instructions
- Macerate strawberries with sugar, salt, and balsamic vinegar to intensify their natural sweetness and create a rich, complex flavor profile.
- Preheat oven to 190°C and prepare a baking tray with aluminum foil for roasting strawberries.
- Spread strawberry mixture on prepared tray and roast for 20 minutes, allowing them to caramelize and concentrate their juices.
- Remove roasted strawberries and let them cool completely while increasing oven temperature to 200°C.
- In a large mixing bowl, combine flour, baking powder, and salt, creating a uniform dry ingredient base.
- Incorporate cold butter into the dry mixture using fingertips, creating a crumbly texture with small butter fragments.
- Whisk egg yolk and buttermilk together, then gently fold into the flour-butter mixture to form a soft, cohesive dough.
- Transfer dough onto a lightly floured surface and gently press to approximately 2cm thickness.
- Use a round cutter to shape biscuits, ensuring clean, even edges for consistent baking.
- Arrange biscuit rounds on a fresh baking tray and delicately brush tops with additional buttermilk for a golden, glossy finish.
- Bake for 15-17 minutes until biscuits are light golden and have risen slightly.
- Allow biscuits to cool for 5-10 minutes, maintaining their delicate texture.
- Whip heavy cream until soft peaks form, creating a light and airy topping.
- Slice biscuits horizontally and layer with roasted strawberries and freshly whipped cream.
- Serve immediately to enjoy the perfect balance of warm biscuit, juicy strawberries, and creamy topping.
Notes
- Roast strawberries beforehand to intensify their natural sweetness and create a deeper, more complex flavor profile.
- Use cold butter and buttermilk to ensure flaky, tender biscuits with perfect texture and rise.
- Consider substituting gluten-free flour blend for a celiac-friendly version that maintains the classic shortcake structure.
- Experiment with alternative fruit combinations like mixed berries or peaches for seasonal variety and personalized twist.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 283 kcal
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 95 mg