How to Make Chef John's Classic Strawberry Shortcake - A Step-by-Step Guide

There are few desserts as quintessentially summery as a classic strawberry shortcake. With its tender, sweet biscuit base, luscious macerated strawberries, and billowy clouds of whipped cream, this iconic dessert is a beloved staple at picnics, barbecues, and family gatherings. And when it comes to making the perfect strawberry shortcake, Chef John has you covered with his tried-and-true recipe that is sure to become a summer favorite in your household.

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Ingredients

  • ¼ cup butter
  • 2 cups self-rising flour
  • ¼ cup white sugar, plus more for topping
  • ½ cup milk
  • ¼ cup heavy whipping cream, plus more for brushing
  • 4 pints fresh strawberries, hulled and quartered
  • ½ cup white sugar
  • ¾ cup heavy whipping cream
  • 1 tablespoon white sugar
  • 3 drops vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 30 mins
  • Servings: 8

  • Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  • Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
  • Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
  • Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  • Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  • Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  • Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
  • Nutrition

    408 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 57mg
    • Sodium: 457mg
    • Total Carbohydrate: 59g
    • Dietary Fiber: 4g
    • Total Sugars: 30g
    • Protein: 6g
    • Vitamin C: 105mg
    • Calcium: 173mg
    • Iron: 2mg
    • Potassium: 360mg