Strawberry Shortcake Recipe

According to Driscoll's, the first strawberry shortcake recipe appeared in an English cookbook in 1588. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream.

Today strawberry shortcake is typically served with whipped cream, but I have always preferred it with vanilla bean ice cream.

How To Make My Strawberry Shortcake Recipe

Strawberry Shortcake

Combine the dry ingredients for the shortcake. Pulse to evenly mix and add the butter. Process until just combined. Stream the cream through the chute and stop just before it forms a ball.

Transfer the dough to a lightly floured work surface.

Form the dough into a smooth disk. Roll the dough out into a circle and cut out 3-inch circles.

Transfer the shortcakes to a parchment lined sheet pan. Brush the tops with cream and sprinkle with sugar.

Bake in a 375 F / 190 C degree oven until just golden and firm to the touch. Cool on a wire rack.

Combine the ingredients for the strawberries in a mixing bowl. Stir with a wooden spoon and let macerate in the refrigerator for about an hour.

Now that's strawberry shortcake.

My Strawberry Shortcake Recipe With Vanilla Bean Ice Cream

• Yield: 8 servings
• Prep Time: 30 minutes
• Cook Time: 30 minutes

Ingredients

For The Strawberries

• 454 grams / 1 pound fresh strawberries, washed stemmed and sliced thick
• 112 grams / 1/2 cup sugar
• 1 small orange, zested
• 1 lemon, juiced
• 45 milliliters / 3 tablespoons Grand Marnier

For The Shortcake

• 230 grams / 1 3/4 cups cake flour
• 150 grams / 1 cup whole wheat pastry flour.
• 56 grams / 1/4 cup sugar, plus additional to sprinkle on top
• 15 grams / 1 tablespoon plus 1 teaspoon baking powder
• 3 grams / 1 teaspoon salt
• 127 grams / 1/2 cup plus 2 tablespoons chilled unsalted butter, cut into 2 tablespoon-pieces
• 235 milliliters / 1 cup heavy cream, plus additional to brush on top

To Serve

• Vanilla bean ice cream - See Recipe

Method

For The Strawberries

1. Combine the strawberries, sugar, lemon juice, Grand Marnier, and orange zest in a large mixing bowl.
2. Gently mix with a wooden spoon.
3. Set aside in the refrigerate for about an hour to allow the strawberries to macerate.

For The Shortcake

1. Preheat the oven to 375º F / 190º C. Line a baking tray with parchment paper. 
2. In a food processor, combine the flours, sugar, baking powder, and salt. Pulse the mixture to thoroughly combine the ingredients. Add the chilled butter and process just until combined. With the motor running, pour the cream through the chute, stop when the dough just begins to come together.
3. Turn out the dough onto a lightly floured surface and gently knead into a smooth disc. Do not overwork the dough. Roll out the dough to a round 3/4 inch thick. Using a 2-1/2-inch cookie cutter, cut out 8 circles.
4. Arrange the cakes on the parchemnt lined sheet pan. Brush the tops with cream and sprinkle lightly with sugar. Bake 30-35 minutes, or until the cakes are golden and firm to the touch. Cool on a wire rack.

To Serve

1. Split each shortcake in half and warm slightly.
2. Place the bottom half of the shortcake on a plate. Spoon about one cup ice cream on the cake, spoon a scant cup of strawberries over the ice cream, and top with the remaining half of the cake.

Notes

1. If you want to make your own ice cream use my French vanilla ice cream and omit the chocolate chunks, or leave them in for a nice flavorful and textural contrast. Vanilla Bean Ice Cream With Valrhona Chocolate Chunks

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