Strawberry Shortcake

Strawberry Shortcake - Alex Guarnaschelli
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I love that the strawberry plant is a member of the rose family. Have a few strawberries in the back of the fridge? Boil them with sugar and a splash of Sherry vinegar to make a jam for toast or to glaze a duck breast.

Published:

February 24, 2021

Purée them in the blender and mix with sugar, lime juice and some chilled seltzer water for a refreshing summer spritzer. Or, more simply, try this shortcake recipe…

Strawberry Shortcake - Alex Guarnaschelli

Strawberry Shortcake

Course: Dessert
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Ingredients

  • 3 cups all-purpose flour + some additional for rolling out the dough
  • 4 tbsps granulated sugar
  • 1 tsp ground cinnamon
  • 1 tbsp plus 1½ teaspoons baking powder
  • Zest from 1 lemon
  • Pinch of salt
  • 12 tbsps cubed butter
  • cups heavy cream
  • 2 tsps vanilla extract

Strawberry Filling & Topping

  • 2 pints strawberries hulled and split
  • 3 tbsps granulated sugar
  • 1 tbsp Orange Liquor (or vanilla extract)
  • 1½ - 2 cups whipped cream

Instructions

Strawberry Shortcake:

  • Preheat the oven to 375°F.
  • In a medium-size bowl, use your hands to mix the flour, sugar, cinnamon, baking powder, citrus zest and salt.
  • Work in the butter cubes with your fingers until the mixture is crumbly. Add the cream and mix to blend.
  • Turn the dough out onto a lightly floured surface. Roll and cut to desired size and thickness. Thicker, smaller-sized cakes are moister after they bake and taste better the next day! Place them on a lightly greased baking sheet. Bake 8-12 minutes. Set aside to cool.

Strawberry Filling & Topping:

  • Mix all of the ingredients except the whipped cream and macerate for 30 minutes.
  • To serve: split the shortcakes, Spoon the strawberries over the bottom half and top with a generous dollop of the whipped cream. Serve immediately.

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