Strawberry Shortcakes


ACTIVE: 45 min TOTAL: 11/2 hrs

TO MAKE AHEAD: Freeze unbaked shortcakes (Steps 1-3) airtight for up to 3 months. Bake from frozen for about 20 minutes.

EQUIPMENT: Parchment paper

These shortcakes’ flaky layers are created by repeatedly rolling, cutting and stacking pieces of the dough. It takes a few extra minutes, but trust us—the results are worth it.


1 cup whole-wheat pastry flour

1 cup all-purpose flour

1/2 cup rye flour

2 tablespoon­s granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

Pinch of salt

8 tablespoon­s (1 stick) cold unsalted butter, cut into 1/2-inch cubes

3/4 cup buttermilk plus

2 teaspoons, divided

11/2 teaspoons turbinado sugar


12 ounces strawberri­es, trimmed and halved or quartered, if large

3 tablespoon­s granulated sugar, divided

1 teaspoon vanilla extract

1 teaspoon lemon juice

1 cup heavy cream

1. To prepare shortcakes: Whisk whole-wheat flour, all-purpose flour, rye flour, 2 tablespoon­s granulated sugar, baking powder, baking soda and salt in a large bowl. Add butter and use a pastry blender, 2 knives or your fingertips to incorporat­e it until pea-size lumps form. Make a well in the mixture and add 3/4 cup buttermilk. Stir until the dough comes together.

2. Turn the dough out onto a lightly floured work surface. Knead with the heel of your hand until it comes together in a ball. Wrap the dough loosely in plastic wrap and flatten into a large rectangle about 1 inch thick. Refrigerat­e for 10 minutes.

3. Place the dough on a lightly floured surface. Using a bench scraper or knife, cut it in half and stack the pieces on top of each other. Roll into a rectangle about 1 inch thick. Cut the dough in half again and repeat the process 2 times more. Roll the final piece of dough into an 8-inch square about 3/4 inch thick. Cut into 9 square shortcakes. Transfer to a baking sheet and freeze for 10 minutes.

4. Meanwhile, preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.

5. Place the cold shortcakes about 1 inch apart on the prepared baking sheet. Brush the tops with the remaining 2 teaspoons buttermilk and sprinkle with turbinado sugar.

6. Bake until the shortcakes are golden brown, 14 to 18 minutes. Transfer to a wire rack to cool completely, about 30 minutes.

7. To prepare filling: Combine strawberri­es, 21/2 tablespoon­s sugar, vanilla and lemon juice in a medium bowl. Let stand until the juices are released, about 15 minutes.

8. Beat cream in the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer on medium speed until frothy, about 1 minute. Add the remaining 1/2 tablespoon sugar and beat on medium-high until soft peaks form, 2 to 3 minutes more, scraping down the sides as needed. Split the shortcakes and serve with the strawberri­es and whipped cream.

SERVES 9: 1 shortcake each

Cal 354 Fat 21g (sat 13g) Chol 58mg Carbs 38g

Total sugars 12g (added 8g) Protein 5g Fiber 3g

Sodium 369mg Potassium 157mg.

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