Chef John's Classic Strawberry Shortcake

Chef John's Classic Strawberry Shortcake

Chef John

"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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

2 h 15 m servings 408 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

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.

Reviews

Read all reviews 10
Most helpful
Most positive
Least positive
Newest

So good. I never would have thought the browned butter could make such a difference. I actually followed the recipe exactly which is a rarity for me. thanks much.

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 th...

It took a couple of attempts, but I got the biscuits right the 2nd time. First time I followed instructions to the letter and burnt the bottoms beyond salvage. Time 2 I made plenty of adjustment...

Delicious!!!!

Easy to follow recipe, instead of self rising flour I used regular flour and added 1 tsp baking powder + 1 tsp salt. Came together really quickly, not too sweet. Could start with cutting strawb...

Loved the biscuit-y shortcake. Only change I made was because I like a little more juice in my strawberries, so that it really soaks into the shortcake. So I used a potato masher to roughly m...

nice and tender shortcake/biscuit recipe, even with substitutions (so, it's forgiving, too). i didn't have cream, so i substituted it for more milk and added a little vinegar to make "buttermilk...

it's easy to make and very delicious...i will definitely make it again

Absolutely DEE-lish!! Not overwhelmingly sweet. Loved the browned butter in the shortcake!

Other stories that may interest you