Sugared Strawberry Shortcake

A delightful twist on the classic homemade strawberry shortcake recipe that adds an extra touch of sweetness and texture. This vintage-inspired dessert perfectly captures the essence of summer while honoring traditional baking techniques that have stood the test of time.

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Course: Dessert

Cuisine: American

Keyword: Strawberry Shortcake, Strawberry Dessert, Summer Dessert, Homemade Shortcake

Prep Time: 25

Cook Time: 18

Maceration Time: 30

Total Time: 1 15

Servings: servings

Calories: 385kcal

Equipment

Baking Sheet
Pastry Cutter
Biscuit Cutter

Ingredients

For the Shortcake

2 cups all-purpose flour substitute with cake flour for a lighter texture
1/4 cup granulated sugar plus 2 tablespoons for topping
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter cubed
2/3 cup cold heavy cream or buttermilk for a tangier flavor
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon coarse sugar for sprinkling (optional)

For the Strawberry Filling

2 pounds fresh strawberries hulled and sliced
1/3 cup granulated sugar
2 tablespoons fresh lemon juice
1 teaspoon lemon zest

For the Whipped Cream

1 1/2 cups cold heavy cream
3 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 pinch salt

Instructions

In a large bowl, combine the sliced strawberries, sugar, lemon juice, and zest. Gently toss to coat evenly. Let this mixture sit at room temperature for at least 30 minutes to macerate.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
Pour the wet ingredients over the flour-butter mixture and stir just until combined. Avoid overmixing.
Turn the dough onto a lightly floured surface and gently pat it to a 3/4-inch thickness. Using a 2 1/2-inch round biscuit cutter, cut out shortcakes. Re-roll scraps once to cut additional shortcakes.
Place the shortcakes on the prepared baking sheet, brush the tops with a little heavy cream, and sprinkle with the remaining 2 tablespoons of sugar and coarse sugar if using. Bake for 15-18 minutes, or until golden brown.
While the shortcakes are cooling, prepare the whipped cream. In a chilled bowl, combine the heavy cream, powdered sugar, vanilla extract, and pinch of salt. Beat until soft peaks form.
Once the shortcakes have cooled for about 10 minutes, split them horizontally. Place the bottom half on a serving plate, top with macerated strawberries (including juice), add a dollop of whipped cream, and crown with the shortcake top.

Notes

For extra flavor depth, try adding 1/2 teaspoon of quality balsamic vinegar to the strawberries, which enhances their natural sweetness.

Store baked shortcakes at room temperature in an airtight container for up to 2 days.

For make-ahead convenience, prepare all components separately and assemble just before serving for the best texture and flavor experience.

Nutrition

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