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Classic strawberry shortcake with soft tender biscuit-like shortcakes baked twice, layered with macerated strawberries, their syrup, and topped with bright lemon whipped cream.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, softened, for the shortcake dough
  • ½ cup milk, approximate
  • 1 quart strawberries
  • ½ cup sugar
  • 3 tablespoons unsalted butter, for dotting
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons lemon rind (zest)

Instructions

  1. Preheat oven to 400°F (non-convection).
  2. In a medium bowl, whisk together flour, baking powder, and salt. Rub softened butter into the flour mixture until it resembles damp sand with no visible butter chunks.
  3. Gradually add milk using a fork, starting with ¼ cup, mixing until dough holds together but is not sticky or crumbly.
  4. Divide dough into two portions and press each into the bottom of an inverted 8-inch cake pan or rimmed baking sheet until slightly thicker than ¼ inch.
  5. Bake for about 15 minutes or until golden and lovely.
  6. While baking, wash and hull strawberries. Divide into two bowls.
  7. Crush half of the berries in one bowl and sprinkle with ¼ cup sugar.
  8. Gently toss the remaining whole berries with the other ¼ cup sugar.
  9. Cover both bowls and leave at room temperature to macerate and release juices.
  10. Chill mixing bowl and whisk attachment. Pour heavy whipping cream into bowl, sift powdered sugar over, and add lemon zest.
  11. Whisk on medium-low speed (or briskly by hand) until soft peaks form, about 5 minutes. Whisk more for stiffer peaks if desired.
  12. Remove shortcakes from oven, dot tops with 3 tablespoons unsalted butter while still warm.
  13. Drain crushed berries to reserve juice. Spoon strained crushed berries onto one shortcake layer, top with the second shortcake.
  14. Place assembled shortcakes back into oven for about 5 minutes.
  15. Drizzle reserved strawberry juice over the top, scatter whole macerated strawberries on top, and serve warm with lemon whipped cream.

Notes

Strawberries can be fresh or frozen; adjust sugar based on berry sweetness., Whole milk is preferred for richness but can be substituted with low-fat milk, plant-based alternatives, or water with texture and flavor changes., Baking powder is double-acting, allows for freezing dough; baking soda can be used with adjustments (1 tsp baking soda plus acid like buttermilk or lemon juice)., Butter adds richness; use unsalted to control saltiness., You can cut sugar in half if desired and still get good flavor., Try using other berries such as raspberries, blackberries, or blueberries with sugar adjusted to taste., Lemon zest in whipped cream can be substituted with other citrus zests or extracts for variation., Shortcake dough should not be crumbly or sticky; add milk gradually and work quickly like pie dough for best texture., Baked or unbaked shortcakes freeze well for up to 3 months., Store baked shortcakes in airtight container at room temperature for up to 3 days or refrigerated up to a week; keep strawberry sauce separate until serving., Whipped cream is best fresh but can be made up to 3 days ahead and stored covered in fridge.

Nutrition

Find it online: https://gingerbaking.com/classic-strawberry-shortcake-with-whipped-cream/