When it comes to summer desserts, nothing quite beats the charm and flavor of a classic strawberry shortcake. This recipe, inspired by one of America's Test Kitchen’s favorite versions, is thoughtfully sized for two people without skimping on flavor. Whether you're cooking for a cozy date night or simply want a sweet indulgence without leftovers, this recipe delivers big, rustic shortcakes paired with juicy, macerated strawberries and fluffy whipped cream. Let’s dive into how to create this delightful dessert that’s all about cooking, recipes, bon appétit vibes!
Why This Strawberry Shortcake Stands Out
This strawberry shortcake recipe is beloved for its large, rustic shortcakes that have a perfect balance of biscuit and cake texture. Unlike other recipes that might leave you with less-than-stellar leftovers, this version is tailored to serve just two, ensuring every bite is fresh and delicious.
The secret to this recipe’s success lies in how the strawberries are prepared and the shortcakes are baked, creating a harmony of textures and flavors that elevate this simple dessert to something special.
Preparing the Strawberries: Sliced and Mashed for Maximum Flavor
Start with 10 ounces (about 2 cups) of whole strawberries—meaning strawberries with the stems removed. A neat hack to hull the strawberries is to use a sturdy metal straw: simply push it through the bottom of each strawberry and pop out the stem. This quick trick saves time and effort!
Next, slice 1¼ cups of strawberries and mash the remaining ¾ cup. This combination is key. Testing showed that sliced strawberries alone tended to fall off the biscuit, but mixing in some mashed berries creates a juicy, jam-like base that holds everything together beautifully. To bring out their natural sweetness, add 5 teaspoons of sugar to the berries and let them macerate for about 30 minutes, or up to 2 hours.
Crafting the Perfect Shortcakes: Big, Sticky, and Rustic
The shortcake dough is made using ⅔ cup of all-purpose flour, 5 teaspoons of sugar, 1 teaspoon of baking powder, and a pinch (⅛ teaspoon) of salt. These dry ingredients are pulsed in a food processor until combined.
Then comes the butter—4 tablespoons of cold, cubed butter scattered over the flour mixture. Pulsing the butter into the flour until the texture resembles cornmeal is crucial. Cold butter prevents melting and ensures the shortcakes bake up flaky and tender, much like pie dough.
For the wet ingredients, combine 2 tablespoons of half and half with one egg. Because the amounts are small, it’s important to get every drop into the mixture. Using a spatula helps ensure no liquid is wasted, which can affect the dough’s consistency.
Mix the wet and dry ingredients until a sticky dough forms. This dough is quite sticky, so generously flour your work surface and hands before turning it out. Gently knead with a few folds and turns, being careful not to overwork it.
Forming and Baking: The Art of the Perfect Shortcake
Divide the dough using a bench scraper and shape it into two large rounds, about 2 to 2½ inches wide and 1 inch thick. These big shortcakes are what give the recipe its rustic charm.
Place the dough rounds on a quarter sheet pan—a smaller baking sheet perfect for baking just two shortcakes. Before baking, brush the tops with egg whites to create a glossy finish, then sprinkle with 1 teaspoon of sugar for a sweet, crunchy top that tastes like dessert itself.
Bake at 425°F on the middle rack for 10 to 12 minutes, rotating halfway through for even browning. The result? Golden brown shortcakes with a slight rise and a beautiful sheen from the sugar topping.
Whipped Cream: The Perfect Finishing Touch
While the shortcakes cool for about 15 minutes, whip up the cream. Use ⅓ cup of very cold heavy whipping cream, 1 teaspoon of sugar, and ¼ teaspoon of vanilla extract in a chilled bowl. Instead of whisking in a circular motion, try whisking back and forth while slightly tilting the bowl — a great tip for achieving the perfect texture quickly.
Assembling Your Strawberry Shortcakes
Slice the cooled shortcakes in half and pile on the macerated strawberries, making sure to include some of the juicy syrup. Top generously with the freshly whipped cream—don’t hold back!
Cap it with the top half of the shortcake, and you have a dessert that’s a celebration of summer flavors and textures. The shortcake itself is part biscuit, part rustic cake, and the strawberries burst with intensified sweetness thanks to the sugar maceration. Paired with the light whipped cream, it’s a simple yet stunning way to say bon appétit.
This recipe is best enjoyed fresh as the shortcakes don’t hold up well overnight. So, it’s perfect for a sweet treat made just for two—no leftovers to worry about, just pure, delicious indulgence.
For anyone looking to elevate their cooking game with reliable recipes and expert tips, exploring America’s Test Kitchen’s extensive cookbook collection and full episodes is a fantastic resource. With thousands of recipes and insider secrets, it’s a treasure trove for home cooks passionate about cooking, recipes, bon appétit moments.
This article was created from the video Our Delicious Strawberry Shortcake Recipe, Revisited | America's Test Kitchen with the help of AI.
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