One can toil for hours on more elaborate desserts without coming close to achieving the simple gratification and effortless indulgence of these strawberry shortcakes. Using cream instead of butter in the shortcake not only makes for lighter, more tender pastry, it also eliminates the step of cutting the butter into the flour. Consider doubling this shortcake recipe, as it’s great to have leftovers with morning coffee.–Editors of Edible
LC Strawberry Shortcake Note
Hey, does anyone recall those Strawberry Shortcake dolls that smelled like scrach-n-sniff stickers? Interesting concept for a doll.
The Best Strawberry Shortcakes
- Quick Glance
- 45 M
- 1 H
- Serves 8
- For the macerated strawberries
- 3 pints (6 cups) of the ripest, sweetest strawberries you can find, hulled and halved if small or quartered if large
- 2 tablespoons fresh lemon juice
- 1 tablespoon pure maple syrup, agave syrup, or granulated sugar, plus more if needed (optional)
- For the shortcakes
- 2 cups all-purpose flour, plus more for the work surface
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon kosher salt
- 1 1/4 cups heavy cream
- 2 tablespoons butter, melted
- For the whipped cream
- 2 cups heavy cream
- 1 tablespoon pure maple syrup or powdered sugar, or 1/2 tablespoon agave syrup, or to taste 1/4 cup thinly sliced crystallized ginger (optional)
- Macerate the strawberries
- 1. In a large shallow-rimmed dish, mash about 1/4 of the strawberries with a fork. In a large bowl, toss together the mashed strawberries, unmashed berries, lemon juice, and maple syrup, if using. Taste and adjust sweetness as needed. Set aside, stirring occasionally.
- Make the shortcakes
- 2. Preheat the oven to 425°F (218° C). Line a 9-by-13-inch rimmed baking sheet with parchment paper.
- 3. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, if using, and salt. Using a wooden spoon or stiff spatula, stir in the cream. Mix until the mixture comes together in a sticky, crumbly mass.
- 4. Transfer the mixture to a lightly floured work surface. Using floured hands, knead the dough only a few times until the mixture forms a soft dough. (For the lightest shortcakes, do not over-knead.)
- 5. Divide the dough in half and pat each portion into a 5-inch round. Cut each round into quarters. Place each quarter onto the prepared baking sheet, leaving a few inches between. Brush each quarter with melted butter.
- 6. Bake until the tops of the shortcakes are golden, 12 to 16 minutes. Transfer the shortcakes to a cooling rack to cool completely.
- Whip the cream
- 7. In the bowl of a stand mixer (or in a large bowl using an electric hand mixer or by hand using a stiff whisk), beat the cream and maple syrup on medium-high speed until soft peaks form.
- Assemble the shortcakes
- 8. Split each shortcake in half crosswise. Place the bottom half of each shortcake on a plate. Spoon some of the macerated berries and a large dollop of whipped cream on top, then place the remaining half of the shortcake on top. Spoon more berries and their juices on top and embellish it with even more whipped cream on top. Garnish with the crystallized ginger, if using, and serve immediately.