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Strawberry Shortcake

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Classic Strawberry Shortcake with tender, flaky shortcakes, sweet lemon-kissed strawberries, and fluffy whipped cream.

Ingredients

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  • 280 grams all-purpose flour
  • 30 grams granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons Diamond Crystal kosher salt
  • 113 grams salted butter, chilled
  • 240 grams whole buttermilk
  • 73 grams turbinado sugar
  • 1 teaspoon lemon zest
  • 450 grams fresh strawberries
  • 240 grams heavy cream
  • 15 grams granulated sugar
  • 1 teaspoon lemon zest

Instructions

  1. Whisk together the 2 cups of flour, 2 tablespoons of granulated sugar, 2 teaspoons of baking powder, and 2 teaspoons of kosher salt in a large bowl.
  2. Cube the 1/2 cup of cold salted butter into 1-centimeter pieces.
  3. Add the cubed butter to the flour mixture.
  4. Toss the butter cubes to coat them in the flour.
  5. Use your fingers to pinch the butter cubes into flattened disk pieces.
  6. Add the 1 cup of whole buttermilk to the bowl.
  7. Working quickly, use a fork to whisk the mixture together until it is just combined.
  8. Place the shortcake dough in the fridge.
  9. Set an oven rack to the center of the oven.
  10. Preheat the oven to 425°F (220°C).
  11. Add the 1/3 cup of turbinado sugar to a small bowl.
  12. Add the 1 teaspoon of lemon zest to the turbinado sugar.
  13. Mix the turbinado sugar and lemon zest together with your fingers, pressing a bit until the lemon zest is fragrant (this is your citrus sugar).
  14. Slice the 1 pound of fresh strawberries.
  15. Add the sliced strawberries to a large bowl.
  16. Add 1/4 cup of the prepared citrus sugar to the strawberries and mix.
  17. Reserve the remaining citrus sugar for the shortcakes.
  18. Add the strawberries to the fridge.
  19. Remove the shortcake dough from the fridge.
  20. Move the shortcake dough to a floured work surface.
  21. Gently press the dough together a few times until it is just combined, working with it as little as possible.
  22. Pat a bit of flour over any butter pieces that might be popping out.
  23. Pat the dough down into a 1-inch thick circle.
  24. Flour a 3-inch round cutter.
  25. Slice the dough into six shortcakes using the floured cutter.
  26. Transfer the shortcakes to a parchment-lined baking sheet.
  27. Brush the tops of the shortcakes with a bit of buttermilk.
  28. Sprinkle the tops of the shortcakes with the remaining citrus sugar.
  29. Bake the shortcakes for 20-25 minutes, or until golden brown.
  30. While the shortcakes are baking, add the 1 cup of heavy cream to a large bowl.
  31. Add 1 tablespoon of granulated sugar to the heavy cream.
  32. Add 1 teaspoon of lemon zest to the heavy cream.
  33. Use an electric mixer or whisk to beat the cream mixture until stiff peaks form.
  34. Set the whipped cream in the fridge.
  35. When the shortcakes are out of the oven, let them cool for 5-10 minutes, until they are warm but not hot.
  36. Halve each shortcake.
  37. Add a big scoop of whipped cream to the bottom half of each shortcake.
  38. Add a pile of strawberries over the whipped cream.
  39. Place the top half of the shortcake on top.
  40. Serve immediately.

Notes

Ensure all dairy ingredients (butter, buttermilk, heavy cream) are very cold for best results.
Do not overmix the shortcake dough; a light touch ensures a tender crumb.
For extra flavor, use very ripe and fragrant strawberries.
Leftover shortcakes, strawberries, and whipped cream can be stored separately and assembled just before serving.

Find it online: https://theflakytruth.com/strawberry-shortcake/