This classic warm-weather favourite features fluffy biscuits, juicy strawberries and oodles of whipped cream, which all add up to the perfect way to celebrate summer’s arrival.
MAKES: 12 shortcakes
PREP TIME: 20 minutes
COOKING TIME:10 to 12 minutes
INGREDIENTS:
SHORTCAKES
- ½ cup whipping cream (35%)
- ½ cup plain Greek yogurt (2%)
- 1 large egg
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- ½ cup cold unsalted butter, cut into small pieces
FILLING
- 2 lb medium strawberries, hulled and halved
- ½ cup granulated sugar
- 1 cup whipping cream (35%)
OPTIONAL GARNISH
- Mint sprigs
- Ice cream
INSTRUCTIONS:
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
- In a small bowl, whisk together the cream, yogurt, egg, and vanilla extract for the shortcakes. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt for the shortcakes.
- Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the cream mixture to the flour mixture and mix just until the dough comes together. Do not overmix.
- Tip the dough onto a lightly floured work surface and knead just until it holds together. Roll or pat out the dough to 1-inch thickness. Using a 3-inch round cookie cutter, cut out 12 rounds, rerolling the dough scraps once.
- Arrange the rounds of dough, a little apart, on the prepared baking sheet. Bake until risen and lightly browned, 10 to 12 minutes. Remove to a wire rack and let cool slightly before serving.
- Toss the strawberries with ¼ cup of sugar in a large bowl for the filling.
- In a medium bowl, whip the cream with the remaining ¼ cup of sugar until it holds soft peaks.
- Slice each shortcake in half horizontally. Spoon the strawberries on the bottom half of each shortcake. Top each with whipped cream or ice cream. Replace the top of each shortcake, garnish with mint (if using), and serve immediately.
