I recently launched a new arm of my creative work called Katherine Sasser Learn where you can find a collection of learn-at-home video lessons. Each lesson teaches you everything you need to know create an heirloom-quality recipe from start to finish.
To whet your appetite for more and to highlight the available videos, over the next several weeks I am going to be posting the dishes featured in the videos. We are in the height of prime summer baking season, so let’s kick things off with Strawberry Shortcakes!
Strawberry Shortcakes are summer on a plate, and if you have never tasted the difference homemade shortcakes can make, I am excited for you to try this recipe.
Buttery shortcakes, laced with a lavish amount of vanilla and topped with chunky sugar are baked to golden, tender perfection. Once they are cool, we split them open and pile them high with sweet strawberries, enhanced with lemon zest to bring out their sweetness, and homemade whipped cream which will remind you why there is no substitute for the real thing.
As an added perk, if you’re so inclined, these shortcakes do double duty as vanilla scones, making your next brunch or special breakfast something memorable.
The recipe can be found below, but I really hope you will check out the corresponding video lesson for this recipe! You can find it right here. If you haven’t already, take a look around the new Katherine Sasser Learn page. I am eager to hear what you think!
for the shortcakes…
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 3/4 pound cold, unsalted butter, diced
- 4 eggs
- 1 cup heavy cream
- 1 tablespoon vanilla extract
- egg wash (1 egg mixed with a splash of milk, cream, or water)
- chunky turbinado sugar, optional
for the strawberries…
- 1 pound strawberries, cut into bite-sized chunks
- 2 tablespoons granulated sugar
- 1 lemon, zested and then juiced
for the whipped cream…
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
To make the shortcakes…
- Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, mix the flour, sugar, baking powder, and salt.
- Add the cold butter and mix at the lowest speed until the butter is the size of peas.
- Crack the eggs into a 2-cup glass measuring cup, and beat with a fork until combined. Add the cream and vanilla to the eggs, and stir to combine.
- With the mixer on low speed, slowly pour in the egg and cream mixture into the flour and butter mixture. Mix just until blended. The dough will look lumpy.
- Dump the dough onto a well-floured surface and shape it into a very thick rectangle. You should be able to see chunks of butter in the dough. Your hands are going to get quite messy. Use flour to keep the dough from sticking to you and the board. Cut the rectangle into twelve squares. Place the shortcakes on the prepared baking sheets.
- Brush the tops of the shortcakes with egg wash, sprinkle with turbinado sugar, and bake for 20-25 minutes until the tops are brown and the insides are fully baked.
To make the strawberry topping…
- Combine the strawberries, sugar, lemon juice, and lemon zest in a bowl and stir to combine. Allow the mixture to sit at room temperature for a minimum of thirty minutes. You can also refrigerate the mixture for up to a day. It will only get better and juicier with time.
To make the whipped cream…
- In the bowl of an electric mixer fitted with the whisk attachment, combine the cream, sugar, and vanilla on low speed until combined. Switch the mixer to high speed and whip until stiff peaks form, which will usually take less than a minute.If you are not using the whipped cream immediately, you can store it covered in the fridge for up to a day.
To assemble the shortcakes…
- Layer the ingredients as desired on the plate and serve!