Ingredients
- 1 batch of Fresh Strawberry Topping*
- 3 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 & 1/2 sticks)
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1-2 tablespoons cold buttermilk or ice water
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
- Prepare the fresh strawberry topping by washing, hulling, and slicing strawberries, then sprinkle with sugar to macerate. Let sit at least 30 minutes.
- In a large bowl, whisk together flour, sugar, salt, and baking powder. Chop cold butter into small pieces and cut into the flour until crumbly.
- Whisk egg into cold buttermilk and stir into flour mixture to form a shaggy dough. Add 1 tablespoon cold buttermilk or ice water if needed.
- Turn dough onto a floured surface, roll into a rectangle about 9×13 inches, fold in thirds and quarters, then roll gently to 1 1/4 inch thick. Cut using a 2 1/2 inch biscuit cutter.
- Place shortcakes in a greased pan or cast iron skillet. Freeze 20 minutes for flakier layers. Preheat oven to 425°F. Brush tops with buttermilk or cream and sprinkle sugar on top.
- Bake 18–22 minutes until golden brown. Meanwhile, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Split warm shortcakes in half, layer with strawberries and whipped cream, top with second half and more strawberries and cream. Serve immediately.
Notes
This recipe can be prepared ahead of time. Shortcakes can be shaped and frozen for up to 2 months. Bake straight from frozen for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American