Chef Susan Regis of UpStairs on the Square –
Adapted by StarChefs
Yield: 8 Servings
- 2 cups all purpose flour
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- 1 teaspoon cardamom
- 1 ½ Tablespoons grated lemon zest
- 4 ounces unsalted butter, cold and cut into pieces
- ¼ cup milk
- l egg
- 1 teaspoon vanilla extract
- 2 Tablespoons turbinado sugar (also called “sugar
in the raw”)
- 1 cup heavy cream
- 1 quart strawberries
- 1/3 cup plus 1 Tablespoon granulated sugar
- 1 Tablespoon lemon juice
- ½ teaspoon vanilla extract
For the shortcake:
Preheat the oven to 375°F.
Combine the flour, sugar, salt, baking powder, cardamom and
lemon zest in a standing mixer fitted with a paddle attachment.
Add the cold butter, milk, egg and vanilla and whisk briefly,
leaving the mixture lumpy.
Turn dough out onto a well-floured counter. Knead the dough
gently by hand for one minute. Flatten and cut into 8 equally
sized discs, ½” thick. Brush each disc with turbinado
sugar. Bake on a sheet pan lined with parchment paper at 375°F
for 10 minutes or until golden brown. Remove from the heat,
and set aside to cool.
For the topping:
Remove the tops from the strawberries, and slice the strawberries
into a bowl. Sprinkle the strawberries with 1/3 cup of granulated
sugar. Squeeze a few drops of the lemon juice into the bowl,
and toss the strawberries to coat. In a large bowl whip the
heavy cream with the remaining l tablespoon of granulated
sugar and the vanilla. Slather the top of the shortcake, forming
soft peaks. Add strawberries over the creamy top and enjoy!