Ultimate Strawberry Shortcake Recipe: Smart Cookie Style

Ingredients

• 2 quarts ripe strawberries, hulled and quartered
• 0.5 cup white sugar
• 1 lemon, zested and juiced
• 4 cups all-purpose flour
• 1.5 cups heavy cream
• 1 cup cold unsalted butter, cubed
• 2 eggs, lightly beaten
• 0.25 cup sanding sugar
• 3 tablespoons white sugar
• 1.5 tablespoons baking powder
• 1 tablespoon salted butter, melted
• 1 teaspoon kosher salt
• 0.5 teaspoon almond extract
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1 teaspoon vanilla bean paste

Instructions

1. Gently crush about 1/4 of the fresh strawberries with a fork; combine with the remaining strawberries, granulated sugar, lemon juice, and grated lemon zest in a medium-sized mixing bowl. Allow the mixture to macerate, setting aside for up to 1 hour to enhance the flavors.
2. In the meantime, preheat your oven to 450 degrees F (230 degrees C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.
3. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. In a separate bowl, mix the heavy cream, large eggs, and almond extract until smooth.
4. Using a pastry cutter or your fingertips, cut the chilled butter cubes into the flour mixture until the texture resembles coarse, damp sand. Create a well in the center of the mixture and pour in the cream mixture; gently fold it in with a wooden spoon until a shaggy dough just forms.
5. Turn the dough out onto a lightly floured work surface and knead it a few times until it comes together. Pat the dough out until it is approximately 1/2-inch thick. Fold the dough in half, then in quarters, and pat it out again to a 1/2-inch thickness. Repeat the folding process one more time for extra flakiness.
6. Using a 3-inch biscuit cutter, carefully cut out 12 rounds from the dough, being sure not to twist the cutter, and place them at least 2 inches apart on the prepared baking sheet. Brush the tops of the biscuits with melted butter and sprinkle generously with sanding sugar for a delightful crunch.
7. Bake the shortcakes in the preheated oven until they are beautifully golden brown on top, approximately 10 to 12 minutes. Remove from the oven and allow them to cool completely on a wire rack.
8. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, confectioners' sugar, and vanilla bean paste. Beat on medium speed until stiff peaks form, about 4 minutes.
9. Gently split the cooled shortcakes in half and generously top with the macerated strawberries and a generous dollop of freshly made whipped cream. Serve immediately and enjoy!

Nutrition

• Calories: 582 kcal
• Fat Content: 36 g
• Fiber Content: 4 g
• Sugar Content: 22 g
• Sodium Content: 384 mg
• Protein Content: 7 g
• Cholesterol Content: 142 mg
• Carbohydrate Content: 60 g
• Saturated Fat Content: 22 g
• Unsaturated Fat Content: 0 g