American Strawberry Shortcake
Recipe from The
'21' Cookbook, Michael Lomonaco, Doubleday © 1995
shortcakes are similar in style and method to a traditional biscuit dough.
For maximum flakiness, do not overmix. The dough should remain lumpy and
mealy in texture in order to achieve a truly delicate cake.
1 cup sifted all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt 1/4 cup buttermilk
1/4 cup heavy cream
3 tablespoons cold unsalted butter, cut into small pieces, plus 1 tablespoon
butter (for the cookie sheet)
1 quart strawberries
1 cup heavy cream
2 tablespoons confectioner's sugar
1 teaspoon vanilla extract
To make the shortcakes: In the bowl of an electric mixer fitted with a
dough hook, combine the flour, sugar, baking powder, and salt. After the
dry ingredients are thoroughly blended, add the buttermilk, cream, and
cold butter in quick succession, combining only briefly, to leave the
mixture as lumpy as possible. Or use a food processor fitted with a dough
blade. Combine the dry ingredients, pulse briefly, then add the liquid
ingredients and butter, and pulse briefly.
Turn this lumpy dough out onto a lightly floured board and flatten gently
with a rolling pin into a squarish shape approximately 1-inch thick. Cut
into 6 equal squares. Spread 1 tablespoon butter on a non-stick cookie
sheet, place the squares on the sheet, and place the entire cookie sheet
in the refrigerator to rest 20 minutes while you preheat the oven to 375°.
Bake the chilled shortcakes 20 to 25 minutes, or until they are nicely
While the shortcakes are baking, make the filling and topping. Clean and
slice the strawberries. Whip the heavy cream, powdered sugar, and vanilla
together into soft peaks. When the shortcakes are finished baking, allow
them to cool 5 minutes. Then spilt them in half, slather the bottom with
2 or 3 tablespoons whipped cream and 1/2 cup sliced strawberries, cover
with the top biscuit, and sprinkle with confectioner's sugar.