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Strawberry Shortcakes with Lemon Whipped Cream

Source of Recipe

From "Small Batch Baking" by Saura Kline


List of Ingredients

For the shortcakes:
â—¦ 2 cups all-purpose flour, plus more for rolling
â—¦ 1 tablespoon baking powder
â—¦ 2 tablespoons granulated sugar
â—¦ ½ teaspoon salt
â—¦ 5 tablespoons unsalted butter, cold, cubed
â—¦ ¾ cup buttermilk

For the strawberry compote:
â—¦ 2 cups hulled and quartered fresh strawberries
â—¦ 1 tablespoon lemon juice
â—¦ ½ teaspoon vanilla extract
â—¦ 2 tablespoons granulated sugar

For the lemon whipped cream:
â—¦ ¾ cup heavy cream
â—¦ 3 tablespoons powdered sugar
â—¦ 1 tablespoon lemon zest


Recipe

Preheat the oven to 425° F. Line a sheet pan with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment or using a large bowl and a handheld mixer, combine the flour, baking powder, sugar, and salt. Mix to combine. Add the cubed butter. Mix on low for 1 minute. Continue to mix on low and drizzle in the buttermilk. The dough should form together with some visible chunks of butter. Remove the dough from the mixer and place on a floured work surface.

Dust a rolling pin with flour and roll out the dough into a 12-by-16-inch rectangle. Fold one-third of the dough from the left side into the center. Then fold one-third from the right side over the other fold, creating a trifold. Roll out the dough again into a 12-by-16 inch rectangle and repeat the folds. Then do it one more time, for a total of three times. After the third set of folds, you should have a 6-by-8-inch rectangle. Cut it into six pieces by cutting it in half lengthwise and then cutting each half across in thirds. Place the shortcakes evenly on the lined sheet pan, spaced about 2 inches apart. Freeze the dough for 5 minutes.

Bake the shortcakes for 15 minutes, or until they're puffed up and evenly browned. Let the shortcakes cool at room temperature while you're making the strawberry compote and lemon whipped cream.

To make the strawberry compote:
Combine the strawberries, lemon juice, vanilla, and sugar in a medium bowl. Toss with a spatula until the fruit is evenly coated, and let it sit at room temperature while preparing the whipped cream.

To make the lemon whipped cream and finish the shortcakes:
In a stand mixer fitted with the whisk attachment or using a handheld mixer with a medium bowl, whip the cream, powdered sugar, and lemon zest until medium peaks form.

To assemble, cut each shortcake in half across. On the bottom half, spoon some strawberry compote. Top with a dollop of whipped cream and then the top half of the shortcake. Repeat for the remaining shortcakes. Serve immediately.

Makes 6 shortcakes