Classic Strawberry Shortcake

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

The beauty of a classic American strawberry shortcake lies in its simplicity. A shortcrust pastry crust is topped with whipped cream and fresh strawberries. Delicious, impressive, and homey. To ensure the shortcrust pastry crust is airy and flaky, don't overwork the dough. You don't even need a mixer; just knead it by hand. Just enough to bring all the lumps together. Fold the mixture in a few times, then lightly roll it out, cut into rectangles, and bake. Top the finished shortcrust pastry with vanilla whipped cream and a pile of fresh strawberries.

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:

Shortbread cookies

2 cups premium flour
1/4 cup sugar
1 tbsp baking powder
1 teaspoon finely grated lemon zest
0.5 tsp of soda
1/4 teaspoon salt
1/4 cup chilled butter, cut into pieces
2/3 cup sour milk
1 egg, beaten with 2 tbsp water, for greasing

Filling

1 cup whipping cream
2 tablespoons of sugar
0.5 tsp vanilla extract
2 cups chopped fresh strawberries
Powdered sugar, for dusting

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Cooking the dish according to the recipe:

Preheat oven to 190°C and line a baking sheet with parchment paper.
In a bowl, combine the flour, sugar, baking powder, lemon zest, baking soda, and salt. Beat in the butter with a knife until the mixture resembles coarse crumbs (but won't be much different). Stir in the sour milk and begin kneading the dough.

Turn the dough out onto a lightly floured work surface. Knead it, folding and gathering all the pieces together. Continue folding the dough until it comes together (this will give your shortbread cookies a layered texture). Form the dough into a rectangle approximately 25 x 15 cm (10 x 6 inches) and 1 cm (0.5 inches) thick. Cut the dough into 8 rectangles and place them on the prepared baking sheet. Brush the tops of the layers with egg wash and bake for 18-20 minutes, until golden brown. Cool the layers to room temperature.
Whip the cream until soft peaks form, then fold in the sugar and vanilla. To assemble, cut the cake in half at the side. Place the bottom half on a plate and spread a small amount of whipped cream. Top with strawberries, then top with the other cake half. Dust the cake with powdered sugar and serve immediately. Shortcakes are best served the day they are baked, but the dough can be made ahead of time, frozen, and defrosted in the refrigerator before baking..

Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.

Categories:

recipe / Desserts / Cookie / Cakes / / American cuisine

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