Kitchen Notes No. 10

Strawberry Shortcake

Strawberry shortcake is best served exactly as you remember it from childhood… simple.

Freshly whipped cream. Strawberries sliced that morning, sprinkled with sugar to draw out their syrup, then chilled in the fridge, waiting to be spooned over a shortcake that has just cooled. The epitome of summer dessert perfection.

INGREDIENTS

Strawberries

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

Shortcakes

1½ cups all-purpose flour

¼ cup granulated sugar

1½ teaspoons baking powder

¼ teaspoon kosher salt

1 egg

1 teaspoon vanilla extract

6 tablespoons cold unsalted butter, cubed

⅔ cup heavy cream, plus more for brushing

Whipped Cream

1 cup heavy cream

1 cup powdered sugar

½ teaspoon vanilla extract

METHOD

Strawberries

Combine strawberries and sugar. Set aside for 20–30 minutes.

Shortcakes

Preheat oven to 400°F.

Whisk dry ingredients.

Cut in butter until crumbly.

Add cream and mix gently.

Use a large cookie scoop to “drop dough” 2 inches apart on baking sheet OR

Pat dough to 1-inch thickness and cut rounds and place on baking sheet.

Brush tops with cream.

Bake 15–18 minutes until golden.

Whipped Cream

Whisk cream, sugar, and vanilla to soft peaks.

ASSEMBLY

Slice shortcakes.

Layer strawberries and top with whipped cream.