Learn how to master this classic summer dessert to get the perfect macerated strawberries nestled between fluffy, tender shortcake layers and topped with vanilla bean whipped cream.
Ingredients
- quarts ripe strawberries, hulled and quartered: 2 piece
- white sugar: 0.5 cup
- lemon, zested and: 1 piece (juiced)
- all-purpose flour: 4 cups
- white sugar: 3 Tbsp
- ½ tablespoons baking powder: 1 piece
- kosher salt: 1 tsp
- ½ cups heavy cream: 1 piece
- eggs, lightly: 2 piece (beaten)
- almond extract: 0.5 tsp
- unsalted butter: 1 cup (cubed, cold)
- salted butter: 1 Tbsp (melted)
- sanding sugar: 0.25 cup
- heavy cream: 1 cup
- confectioners' sugar: 2 Tbsp
- vanilla bean paste: 1 tsp
Metric Conversion
Stages of cooking
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Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.
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Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
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Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.
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Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.
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Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.
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Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.
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Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.
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While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.
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Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.
