Chef John's Classic Strawberry Shortcake Recipe - Allrecipes.com
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Chef John's Classic Strawberry Shortcake
Discover Chef John's family recipe for this iconic summer classic. See more
  • READY IN hrs

Chef John's Classic Strawberry Shortcake

Recipe by  

"For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  5. Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  6. Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  7. 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.
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Footnotes

  • Chef's Notes:
  • This recipe makes 6 large or 8 normal strawberry shortcakes.
  • You can make your own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon fine salt.
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Reviews More Reviews

Jun 15, 2015

First review on Allrecipes, and I'm very excited to be reviewing Chef John! The toasting of the butter does add a little something - rustic country flavor perhaps, but nutty. I enjoyed making this recipe with both my family and was even simple enough for an after school program that I teach at. I would have liked more color on the biscuit, but any longer in the oven would have burned the bottoms. Overall it was a treat, and I'm happy that everyone loved them. - Tiffani

 

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 58.8 g
  • 19%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 17.9 g
  • 28%
  • Fiber
  • 4.4 g
  • 18%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 457 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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