Food recipes
Chef John's Classic Strawberry Shortcake
Chef John's Classic Strawberry Shortcake Ingredients: butter, without salt wheat flour, white, all-purpose, unenriched sugars, granulated milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy...
Chef John's Classic Strawberry Shortcake
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
sugars, granulated
vanilla extract
Directions:
Preheat 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.
Ingredients:
butter, without salt
wheat flour, white, all-purpose, unenriched
sugars, granulated
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
strawberries, raw
sugars, granulated
cream, fluid, heavy whipping
sugars, granulated
vanilla extract
Directions:
Preheat 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.