Recipes and Cooking Classic Shortcakes 4.6 (5) 1 Reviews Using cake flour (a lower-protein flour) makes this shortcake recipe extra-light and fluffy. By Matt Lewis and Renato Poliafito Published on April 7, 2014 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 12 mins Total Time: 47 mins Servings: 6 Yield: 6 shortcakes Jump to Nutrition Facts Ingredients ¼ cup unsalted butter, cut into small cubes ¼ cup shortening 1 ¼ cup cake flour 1 cup all-purpose flour ¾ cup granulated sugar, separated 1 tablespoon baking powder ½ teaspoon kosher salt ½ cup plus 1 tablespoon whipping cream 1 egg, separated 1 teaspoon vanilla bean paste or vanilla extract 1 teaspoon turbinado sugar 2 cup sliced fresh strawberries 2 tablespoon lemon juice 1 ½ cup whipping cream 2 tablespoon granulated sugar 1 teaspoon vanilla Directions Classic Shortcakes: 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°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. To Split Cool completely and gently split with a serrated knife or the tines of a fork. Tips Why freeze? Freezing the butter and shortening ensures a crumbly cake. If the butter comes to room temperature, you'll get a flat, textureless dough. Print Nutrition Facts (per serving) 757 Calories 48g Fat 75g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 757 % Daily Value * Total Fat 48g 62% Saturated Fat 26g 130% Cholesterol 164mg 55% Sodium 507mg 22% Total Carbohydrate 75g 27% Total Sugars 33g Protein 8g Vitamin C 30.7mg 154% Calcium 211mg 16% Iron 3.7mg 21% Potassium 210mg 4% Fatty acids, total trans 1g Folate, total 111.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.