Shortcake, Strawberry - ecnivo/Recipes GitHub Wiki

By America's Test Kitchen https://www.americastestkitchen.com/recipes/1239-rich-and-tender-shortcakes-with-strawberries-and-whipped-cream, with unit conversions by me

Makes 3 servings (or serves one Captain).

Ingredients

Whipped cream (or use store-bought)

  • 1/3 cup (76g) heavy cream
  • 1 tsp (5g) sugar
  • 1/4 tsp (2g) vanilla extract

Fruit

  • 283g strawberries, hulled (2 cups)
  • 5 teaspoons (22g) sugar

Biscuits

  • ⅔ cup (3⅓ ounces/94 grams) AP flour
  • 2 tablespoons (25g) sugar
  • 1 teaspoon (5g) baking powder
  • ⅛ teaspoon (1g or 2 pinches) salt
  • 1/4 cup (56g) unsalted butter, cut into ½-inch pieces and chilled
  • 1 tablespoon (15g) heavy cream
  • 1 tablespoon (15g) milk
  • 1 large egg

Steps

  1. Make fruit: Crush half the strawberries in medium bowl with potato masher. Slice remaining strawberries. Stir sliced strawberries and sugar into crushed strawberries. Set aside until sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
  2. Preheat oven to 425F. Line baking sheet with parchment.
  3. Make biscuits: Process flour, 5 teaspoons sugar, baking powder, and salt in food processor until combined, about 5 seconds. Scatter butter over top and pulse until mixture resembles coarse cornmeal, about 15 pulses.
  4. In a bowl, whisk half-and-half and whole egg together, then stir into flour mixture with rubber spatula until large clumps form. Turn dough and any floury bits onto floured counter and knead lightly until dough comes together (do not overwork dough). Divide dough into 3 even pieces, then, with well-floured hands, shape each into 2½-inch round, about 1 inch thick.
  5. Arrange biscuits on the prepared sheet. Sprinkle evenly with 1 teaspoon sugar. Bake biscuits until golden brown, 10 to 12 minutes, rotating sheet halfway through baking. Transfer biscuits to wire rack and let cool for 15 minutes.
  6. While it's baking, make whipped cream, to peaks.
  7. To assemble, cut each biscuit in half like a hamburger bun. Strain strawberries and spoon over each bottom, dollop with whipped cream, and cap with biscuit tops. Serve immediately.

Notes

Fresh blueberries, raspberries, or halved blackberries can be substituted for some or all of the strawberries. Fresh fruit is key to the success of these shortcakes; do not substitute frozen strawberries. The whipped cream in this recipe can be refrigerated in a fine-mesh strainer set over a small bowl, wrapped tightly with plastic wrap, for up to 8 hours.