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Chef John's Classic Strawberry Shortcake

4

0 min

Chef John's Classic Strawberry Shortcake

Chef John's Classic Strawberry Shortcake Photo 1

Time

0 min

Serving

8 persons

Calories

408

Rating

4.00★ (61)

Cuisine

Author: Victoria Buriak
For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve.

Ingredients

  • butter: 0.25 cup
  • self-rising flour: 2 cups
  • white sugar: 0.25 cup (for topping)
  • milk: 0.5 cup
  • heavy whipping cream, plus more for brushing: 0.25 cup
  • pints fresh strawberries, hulled and quartered: 4 piece
  • white sugar: 0.5 cup
  • heavy whipping cream: 0.75 cup
  • white sugar: 1 Tbsp
  • drops vanilla extract: 3 piece

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
    Chef John's Classic Strawberry Shortcake Photo 2
  2. Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
    Chef John's Classic Strawberry Shortcake Photo 3
  3. Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
    Chef John's Classic Strawberry Shortcake Photo 4
  4. Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
    Chef John's Classic Strawberry Shortcake Photo 5
  5. Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
    Chef John's Classic Strawberry Shortcake Photo 6
  6. Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
    Chef John's Classic Strawberry Shortcake Photo 7
  7. Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
    Chef John's Classic Strawberry Shortcake Photo 8

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