Real Strawberry Shortcake

Name: Real Strawberry Shortcake
Yield: Makes one 8-inch (20-cm) shortcake, 6 to 8 servings
Cuisine: United States
Ingredients: 4 cups strawberries, hulled and sliced; 2 tablespoons unsalted butter, softened, for buttering the split biscuit; 1 cup heavy (whipping) cream; 2 tablespoons sugar; 1 teaspoon vanilla extract; 3 tablespoons sugar; ⅔ cup buttermilk, light cream, or half-and-half; 2 cups all-purpose flour (spoon flour into a dry-measure cup and level off); 1 tablespoon baking powder; 1 large egg; 4 tablespoons cold unsalted butter, cut into 6 pieces; ½ teaspoon salt

Preparation info

Makes one 8 inch 20 cm ) shortcake,
6 to 8
servings

Difficulty
Medium

Appears in

The Modern Baker

By Nick Malgieri

Published 2008

About

Here’s a recipe you can literally have on the table less than an hour after you start making it. I love to use really sweet, height-of-the-season strawberries for this, but don’t hesitate to try it with other fruit or berries such as peaches, mixed berries, or even fresh figs.

Ingredients

Shortcake Biscuit

2 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
3 tablespoons sugar

Americas
United States
Pastry
Vegetarian

Method

Set a rack in the middle of the oven and preheat to 450°F (230°C).
Combine the flour, 2 tablespoons sugar, the baking powder, and salt in the bowl of a food processor fitted with the metal blade. Pulse several times to mix. Add the butter and pulse 10 to 12 times, o