- Makes: 6 servings
- Prep: 35 mins
- Bake: 12 mins to 15 mins 400°F
- 1/4 cup unsalted butter, cut into small cubes
- 1/4 cup shortening
- 1 1/4 cups cake flour
- 1 cup all-purpose flour
- 3/4 cup granulated sugar, separated
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup plus 1 tablespoon whipping cream
- 1 egg, separated
- 1 teaspoon vanilla bean paste or vanilla extract
- 1 teaspoon turbinado sugar
- 2 cups sliced fresh strawberries
- 2 tablespoons lemon juice
Sweetened Whipped Cream:
- 1 1/2 cups whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla
- Place the butter and shortening in a small bowl, give a quick stir, cover and freeze for 15 minutes.
- Meanwhile, line a baking sheet with parchment paper; set aside. In a large bowl stir together the flours, 1/2 cup of the sugar, the baking powder, and salt. Add the butter mixture and use your fingers to rub the mixture into the flour until coarse and pebbly.
- In a medium bowl whisk together 1/2 cup cream, the egg yolk, and vanilla bean paste. Add to flour mixture. Stir with a fork just until combined. Gently knead the dough until it is smooth, about 1 minute (the dough should hold its shape without falling apart). Transfer dough to a lightly floured surface. Roll dough until 1-inch thick. Use a 2 1/2-inch round cutter to cut 6 rounds, rerolling scraps as necessary.
- Transfer rounds to prepared baking sheet. Freeze for 15 minutes.
- Preheat oven to 400 degrees F. In a small bowl whisk together the egg white and 1 tablespoon cream. Brush over tops of dough rounds and sprinkle with turbinado sugar. Bake for 12 to 15 minutes or until golden brown and a toothpick inserted near centers comes out clean. Remove and cool completely on a wire rack.
- In a medium bowl stir together the strawberries, remaining 1/4 cup sugar, and lemon juice; set aside.
Sweetened Whipped Cream:
- In a large chilled bowl beat 1 1/2 cups whipping cream, 2 tablespoons granulated sugar and 1 teaspoon vanilla with an electric mixer on medium speed until soft peaks form.
- Serve shortcakes with Sweetened Whipped Cream and strawberry mixture.
From the Test Kitchen
Cool completely and gently split with a serrated knife or the tines of a fork.
Nutrition Facts (Classic Shortcakes)
- Per serving:
- 757 kcal ,
- 48 g fat
- (26 g sat. fat ,
- 4 g polyunsaturated fat ,
- 15 g monounsaturated fat ),
- 164 mg chol. ,
- 507 mg sodium ,
- 75 g carb. ,
- 2 g fiber ,
- 33 g sugar ,
- 8 g pro.
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