Baking Classics
The Technique
Strawberry Shortcake
Buttermilk Shortcakes split & filled with juicy strawberries & sweetened whipped cream makes Strawberry Shortcake a Southerners dream dessert most any night of the week from spring through the summer months. One of the most straightforward methods for preparing the shortcakes is to shape the prepared dough into a rectangle once blended then cut 8 perfect squares. Rerolling the dough isn’t necessary & the procedure ensures the gluten in the flour will not be overworked resulting in tender sweetened biscuits with a bit of grit for good measure. Freezing the dough before slicing & a quick trim of the edges aides in producing clean cuts for a beautiful presentation. Learn how to make traditional Strawberry Shortcake by following my valuable pointers.
Classic Strawberry Shortcake
makes 8 servings
2 cups all purpose flour
1/4 cup sugar
2 Tbsp plain yellow cornmeal
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup cold butter, cut into 1/4-inch pieces
3/4 cup plus 1/2 Tbsp whole buttermilk
Granulated sugar
Macerated Strawberries
Chantilly Cream
Garnish: Fresh mint sprigs
Preheat the oven to 425 degrees. Whisk together the flour, the sugar, the cornmeal, the baking powder & the salt in a large bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas. Pour 3/4 cup buttermilk over the flour mixture, stirring just until the dry ingredients are moistened. Expect the mixture to be crumbly yet plenty moist. Use a rubber spatula to fold the dough together just until the mixture forms a ball.
Turn the dough out onto a lightly floured board. Pat the dough into a 9 x 5 1/2-inch rectangle that is approximately 1-inch high. Freeze 10 minutes. Cut the dough into 8 squares using a lightly floured bench scraper or chef knife. Trim 1/8-inch of dough from the uncut edges to create sharp corners. Place 2 inches apart on a lightly greased quarter sheet pan. Brush the top of the dough with the remaining 1/2 tablespoon buttermilk. Sprinkle the tops with granulated sugar. Bake 15 to 17 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned. Prepare the Macerated Strawberries & the Chantilly Cream as directed. Split the Buttermilk Shortcakes in half; top with the strawberries & sweetened whipped cream. Garnish, if desired.
Macerated Strawberries
makes 8 servings
The recipe will make 1/4 cup of sweetened berries per serving so double it if more are desired.
1 {16-oz} container strawberries, rinsed & hulled
2 1/2 Tbsp sugar
1 Tbsp fresh lemon juice
Slice or quarter the strawberries & place in a medium bowl. Sprinkle them with the sugar & add the lemon juice. Toss the strawberries using a spoon to coat well. Let stand 10 minutes. Use as directed.
Chantilly Cream
makes about 2 cups
1 cup whipping cream
1/4 cup sugar
1/2 tsp vanilla extract
Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Classic Strawberry Shortcake
Strawberry Shortcake blends that seasonality we look to from the garden with a straightforward baked good that can be prepared pretty quickly. Chantilly Cream gives it just the right amount of distinctive taste to make it feel as though a whole heap of effort went into preparing it. Simply not so.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Buttermilk Shortcake Blending Procedure
A few items from the cupboard will have you well on your way to making rich Buttermilk Shortcakes which serves as the foundation for the dessert. All-puropse flour, cornmeal, sugar, baking powder, baking soda & salt are all that is needed in order to get started. Cold butter directly from the icebox is imperative in order to make a good batch of shortcakes. When cut into the flour mixture & dispersed properly, it provides steam once melted in the hot oven & delivers a pleasing texture. Buttermilk offers undeniable good taste. Never substitute lightened items when preparing shortcakes or you will loose that indulgence.
1a
Preheat the oven to 425 degrees. Whisk together the flour, the sugar, the cornmeal, the baking powder & the salt in a large bowl. Cut the butter into the flour mixture with a pastry blender until the mixture resembles small peas.
1b
Small bits of butter should be dispersed throughout the mixture. Pick up a small amount in your hand & clench your fist. It should leave the impression of the fist once released back into the bowl – that is your cue it is ready for the next step.
1c
Pour 3/4 cup buttermilk over the flour mixture, stirring just until the dry ingredients are moistened. Expect the mixture to be crumbly yet plenty moist. Use a rubber spatula to fold the dough together just until the mixture forms a ball.
No. 2
The Buttermilk Shortcake Shaping & Portioning
Turn the dough out onto a lightly floured board. Pat the dough into a 9 x 5 1/2-inch rectangle that is approximately 1-inch high. Freeze 10 minutes. This will make cutting the dough much easier for crisp, lovely edges.
2a
Cut the dough into 8 squares using a lightly floured bench scraper or chef knife.
2b
Trim 1/8-inch of dough from the uncut edges to create sharp corners.
No. 3
The Baking
Place 2 inches apart on a lightly greased quarter sheet pan.
3a
Brush the top of the dough with the remaining 1/2 tablespoon buttermilk. Sprinkle the tops with granulated sugar.
3b
Bake 15 to 17 minutes or until the edges are slightly tinged a golden brown & the bottoms are lightly browned.
No. 4
The Macerated Strawberries
Sweetened strawberries kissed with sunshine are the jewels of this classic dessert. Look to The Basics: Macerated Strawberries for a detailed tutorial on how to prepare these beauties.
Slice or quarter the strawberries & place in a medium bowl. Sprinkle them with the sugar & add the lemon juice. Toss the strawberries using a spoon to coat well. Let stand 10 minutes. Use as directed.
No. 5
The Chantilly Cream
Chantilly Cream is simply sweetened whipped cream with a little vanilla extract added to it. It can be prepared by hand using a balloon whisk & a chilled stainless steel bowl, in a stand mixer using a whip attachment or my preferred method, in a large bowl using a hand mixer. A chilled bowl & beater attachments will make the process a bit quicker but they certainly are not necessary. When prepared properly, the cream should be able to hold it’s own well over the container or dessert that is featured. Look to The Basics: Chantilly Cream for additional pointers.
Combine all of the ingredients in a large bowl with tall sides. Beat the mixture starting on Low using a hand mixer. Gradually increase the speed to High. Beat until soft, billowy peaks form. Do not over whip. Use the sweetened whipped cream right away.
No. 6
The Classic Strawberry Shortcake
Prepare the Macerated Strawberries & the Chantilly Cream as directed. Split the Buttermilk Shortcakes in half; top with the strawberries & sweetened whipped cream. Garnish, if desired.
The Buttermilk Shortcakes can be prepared & stored in a zip top plastic bag in the refrigerator several days then removed & warmed in the microwave a few seconds to rejuvenate them for an effortless weeknight dessert.
The Tune
“Darlin'” Chuck Berry
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