Ingredients
Scale
- 1 large egg + 1 yolk
- 1 cup + 2 tablespoons heavy cream, cold, divided
- 3 ¼ cups all-purpose flour
- 1/3 cup + 1 tablespoon granulated sugar, divided
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup unsalted butter, cold, grated
- 1 pound strawberries, hulled and sliced vertically
- ¼ cup granulated sugar
- Pinch kosher salt
- 2 teaspoons vanilla extract
- 1 ½ cups heavy cream, cold
- ¼ cup sour cream
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and position the oven rack in the top third.
- Line a sheet pan with parchment paper.
- Whisk together the egg, yolk, and 1 cup of heavy cream in a small bowl. Set aside.
- In a large bowl, combine the flour, 1/3 cup sugar, kosher salt, and baking powder.
- Incorporate the cold, grated butter, mixing until the texture resembles walnut-sized pieces.
- Fold the egg and cream mixture into the dry ingredients until a sticky dough forms.
- Scoop out the dough with a greased 1/3 cup measure onto the lined sheet pan, ensuring 2 inches of space between each shortcake. Freeze for 10 minutes.
- In a separate bowl, mix the sliced strawberries with the sugar, salt, and vanilla. Cover and refrigerate.
- Brush the tops of the shortcakes with the remaining 2 tablespoons of heavy cream and sprinkle with the remaining tablespoon of sugar.
- Bake the shortcakes for 24-26 minutes or until light golden brown.
- Let the shortcakes cool for about 15 minutes after removing from the oven.
- Whip together the heavy cream, sour cream, sugar, and vanilla until soft peaks form. Avoid overwhipping.
- Stir the strawberries and syrup mixture before assembling.
- Split the cooled shortcakes in half horizontally, adding a dollop of whipped cream, topped with strawberries and syrup. Finish with a dollop of whipped cream and cap with the top of each shortcake.
Notes
Using cold butter is essential for flaky shortcakes.
Feel free to adjust the sugar level based on the sweetness of your strawberries.
Serve immediately for the best texture and flavor.
Nutrition
- Serving Size: 1 shortcake
- Calories: 420
- Sugar: 11g
- Sodium: 240mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.