Chef John's Classic Strawberry Shortcake
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
60
Spice
43
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Line a baking sheet with parchment paper
3
Melt butter over medium heat in small saucepan
4
Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes
5
Remove from heat
6
Whisk together self-rising flour and 1/4 cup white sugar in a bowl
7
Add milk, 1/4 cup cream, and toasted butter
8
Mix just until ingredients come together
9
Wad up dough and transfer to floured surface
10
Press or roll dough into a rectangle about 1-inch thick
11
Cut in half lengthwise, and then cut each half into 3 portions
12
Place shortcake pieces on prepared baking sheet
13
Brush with cream; sprinkle with sugar
14
Bake in preheated oven until gold brown, 15 to 18 minutes
15
Transfer shortcakes to a rack to cool completely
16
Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve
17
Refrigerate until juice from berries is extracted, about 1 hour
18
Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer
19
Split biscuit in half
20
Place bottom half in a bowl
21
Spoon strawberries and juice over shortbread half
22
Top with shortbread top and spoon on more strawberries and juice over the shortbread
23
Finish with a dollop of whipped cream