The Best Classic Strawberry Shortcake

Votes: 1

Time: 50 min.
Complexity: easily
Quantity: 6 cakes

Nutritional value per serving:

Calories 722, total fat 47 G., saturated fats 29 G., proteins 8 G., carbohydrates 69 G., fiber 3 G., cholesterol 154 mg, sodium 379 mg, sugar 26 G.

A classic American strawberry shortcake is a true delight—the combination of fresh strawberries, whipped cream, and a fluffy, crumbly crust. This recipe features one of the best shortcake variations: the shortcakes are baked in a stack of two, creating a single tall bun that can easily be broken in half without leaving crumbs. Sandwich the two halves with vanilla whipped cream and sour cream, topped with plenty of fresh strawberries, and enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Shortcakes

1 cup heavy cream + extra for greasing
2 tbsp sour cream
1 tsp vanilla extract
2.5 cups premium flour + extra for dusting
1/3 cup granulated sugar + extra for sprinkling
1 tbsp baking powder
0.5 tsp coarse salt
110g unsalted butter, cut into 2.5cm cubes and frozen
Special equipment: round cookie cutter with a diameter of 6 cm.

Filling

450 g strawberries, hulled and thinly sliced
1/4 cup brown sugar
1 cup heavy cream
2 tbsp sour cream
1 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: strawberry, premium flour, sour cream, cream, brown sugar

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with parchment paper.
In a small bowl, combine the heavy cream, sour cream, and vanilla extract; refrigerate until ready to use. In a food processor, pulse the flour, granulated sugar, baking powder, and salt until smooth. Add the butter; pulse until the mixture resembles fine grains. Pour in the cooled cream mixture and pulse until fully combined.

Lightly flour your work surface and turn the dough out onto the surface. Form the dough into a 1 cm thick sheet. Cut out as many circles as possible using a 6 cm cookie cutter. Then gather the scraps and form the dough back into a 1 cm thick sheet. Cut out more circles; you should have 12.
Place 6 dough circles on the prepared baking sheet. Generously brush the tops with whipped cream, then top with the remaining dough circles. This will make it easier to divide the finished buns in half. Brush the tops with heavy cream and sprinkle each bun with 1 teaspoon of granulated sugar.
Bake the cookies until golden brown and set, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
Meanwhile, prepare the filling. In a medium bowl, combine the strawberries with 2 tablespoons of brown sugar.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Just before serving, beat the heavy cream, sour cream, remaining 2 tablespoons brown sugar, and vanilla extract in a large bowl with a mixer on medium speed until soft peaks form, about 2 minutes.
Divide the shortcakes in half. Spoon half the whipped cream onto the bottom half of the shortcake, arrange the strawberries evenly on top, and top with the remaining whipped cream. Top with the shortcake tops.