Pastry Recipes

Strawberry Shortcake

These shortcakes are light and airy, but they didn’t rise high enough
to take to the county fair–but good. Readers don’t need instructions
on what to do with these–and strawberries and whipped cream–save for
the neat idea, I read somewhere, to puree some of the strawberries and
pour them over the bottom shortcake half and onto the plate to moisten
the shortcake and to serve as a sauce for the whole dessert.

Here is a classic recipe for short cakes: (See abbreviations, if necessary)

2C AP flour

1/3C sugar

2t baking powder

1t baking soda

2 pinches salt

4oz butter, diced (½-inch) small and very chilled

1 large egg, chilled

¼C whipping cream, chilled

¼C buttermilk, chilled


1. Add flour, sugar, baking powder, baking soda and salt to a flour

2. Sift all into a large bowl

3. Add chilled butter cubes and work into the flour mixture quickly
with a kitchen fork, pastry cutter and/or hands until butter pieces
are buckshot small and completely coated

4. In a small bowl, whisk together the egg, cream and buttermilk

5. Create a well in the center of the large bowl and pour in the cream

6. With a kitchen fork, work in the flour from the edges to and over
the top of the liquid center until all the flour is wet and all the
liquid is absorbed

7. Turn dough out on a floured surface and knead into a cohesive ball
(if too wet work in a little flour, if too dry work in a few drops of
cream). Don’t overwork it. It should be on the wet side

8. Flatten out the dough by hand or with a rolling pin to a depth of
¾-inch or less

9. With a 2.5-inch or 60mm cutter, cut rounds and place them on a sheet
pan that’s been buttered or lined with a silicone/super parchment

10. Gather up the scraps and reform for more cuts

11. Brush on some cream and dust the tops with a little sugar

12. Bake in a 375F oven until lightly brown, about 15 minutes conventional
or about 11 minutes with the convection fan on. Rotate the sheet pan
half way through

13. Rack, cool, hold and reheat before serving

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