How To Make The Best Strawberry Shortcake In Cambridge
Cambridge: Here is one of the best Strawberry Shortcake recipes out there!
Here Is What Most People Don’t Know About Making Strawberry Shortcake:
- Macerate the strawberries: Tossing the strawberries with a bit of sugar and letting them sit allows the juices to release, creating a natural syrup that enhances the flavor of the shortcake.
- Use cold butter for the biscuits: Cold butter in the dough creates flaky layers in the shortcakes. Handle the dough as little as possible to keep the butter from melting.
- Don’t overbake the shortcakes: Bake until just golden. Overbaking can make the shortcakes too dry, so keep an eye on them in the last few minutes.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the milk, beaten egg, and vanilla extract to the dry ingredients. Stir until just combined. The dough will be slightly sticky.
- Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out rounds and place them on the prepared baking sheet.
- Brush the tops of the shortcakes with a little milk or cream for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Let the shortcakes cool on a wire rack.
- While the shortcakes are baking, prepare the strawberry filling. In a medium bowl, toss the sliced strawberries with sugar and lemon juice. Let them sit for at least 30 minutes to macerate and release their juices.
- For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form.
- To assemble, split the cooled shortcakes in half. Spoon the macerated strawberries and their juices over the bottom halves, top with a generous dollop of whipped cream, and place the top halves back on.