Strawberry Shortcake

Start by making the macerated strawberries. Letting them sit is what makes them nice and syrupy! Remove the stems and cut the top/white part off of the strawberries. Then slice and add to a large bowl with sugar, strawberry preserves, lemon juice, and lemon zest. Toss until the strawberries are evenly coated. 1 1/2 lbs Strawberries 1/3 cup Sugar 2 tbsp Strawberry Preserves 2 tbsp Lemon Juice Lemon Zest
In a separate large bowl, whisk together the cake flour, baking powder, baking soda, sugar, nutmeg, and kosher salt until combined. 3 1/2 cups Cake Flour 1 1/2 tbsp Baking Powder 1/4 tsp Baking Soda 1/3 cup Sugar 1/4 tsp Nutmeg 1 tsp Kosher Salt
Grate cold butter or cut it into chunks and add to the flour mixture. Use your fingers, a pastry cutter, or a food processor to cut the butter into the dry ingredients until the mixture looks crumbly with pea-sized pieces of butter throughout. The butter is adequately mixed in when you can grab the mixture and squeeze it in your hand and it stays together (instead of falling apart). Tip: Cold butter is key for fluffy biscuits. If your kitchen is warm, pop the butter in the freezer for 15-20 minutes before using. 1 cup Salted Butter
In a separate bowl or measuring cup, whisk together the buttermilk, heavy cream, egg yolk, vanilla extract, and almond extract. Pour the wet ingredients into the flour mixture and gently mix until a shaggy dough forms. The dough should look slightly sticky and rough, not smooth. There may be a few dry bits at the bottom of the bowl, and that’s okay. 2/3 cup Buttermilk 1/2 cup Heavy Cream 1 Egg Yolk 2 tsp Vanilla Extract 1/2 tsp Almond Extract
Lightly flour your work surface, then turn the dough out onto the floured surface. The dough will be sticky, so flour your hands and the top of the dough as needed. Gently pat the dough together into a rectangle. Fold the dough over itself 2-3 times, then pat it out to about 3/4-inch to 1-inch thick. The dough should hold together but still look a little rustic. You should see small pieces of butter throughout.
Use a 2.75 inch round biscuit cutter to cut out the shortcakes. Press straight down, then lift straight up. Do not twist the cutter. Place the biscuits on the prepared baking sheet, spacing them close together for taller biscuits or slightly apart for crispier edges. Place into the freezer for 30 minutes, this helps the butter firm back up so the biscuits bake up tall, fluffy, and tender instead of spreading too much.
Preheat the oven to 425 degrees F. Brush the top of the biscuits with heavy cream then sprinkle sugar on top. Bake for 18-22 minutes, or until the biscuits are puffed, golden brown on top, and baked through. Let them cool before assembling.
Make the cream cheese whipped cream. Add the softened cream cheese to a large bowl and use a hand mixer to beat until smooth and creamy, about 30 seconds. Add the powdered sugar, and vanilla extract. Mix until smooth. With the mixer on low speed, slowly pour in the cold heavy cream. Once added, increase the speed to medium-high and whip until stiff peaks form. 4 oz Cream Cheese 1 cup Powdered Sugar 2 tsp Vanilla Extract 2 cups Heavy Cream
Slice each biscuit in half. Spoon a generous amount of macerated strawberries over the bottom half, then add a dollop of cream cheese whipped cream. Place the top half of the biscuit over the whipped cream, then add more strawberries and whipped cream on top if desired. Dust the tops of the biscuits powdered sugar and serve immediately.

Equipment

Ingredients

Macerated Strawberries

Shortcake Ingredients

Cream Cheese Whipped Cream

Instructions

Nutrition

Strawberry Shortcake

Equipment

Ingredients 1x2x3x

Macerated Strawberries

Shortcake Ingredients

Cream Cheese Whipped Cream

Instructions

Nutrition

Ingredients