Chef John’s Classic Strawberry Shortcake Recipe

Ingredients

Strawberries: 3 cups of fresh strawberries, hulled and sliced

For this recipe for classic strawberry shortcake, you will need 3 cups of fresh strawberries.

To prepare the strawberries, start by gently washing them in cold water to remove any dirt or debris.

Gently pat the strawberries dry with a clean towel or paper towels to prevent excess moisture from accumulating and causing mold or rot.

Once the strawberries are dry, hull each one using a strawberry huller or a paring knife.

Hulling a strawberry simply means removing the green leaves and white stem at the top of the fruit.

Next, slice the hulled strawberries into thin pieces. You can use either a sharp knife or a mandoline to get even, delicate slices.

Be careful not to crush the berries as you’re slicing them, as this will release their juices and make the shortcake more soggy.

To ensure that your strawberries are perfectly ripe for the best flavor and texture, look for ones that are bright red in color and have a slight sheen to them.

Also, check for any signs of mold or rot by giving the berries a gentle sniff. Fresh strawberries should give off a sweet, slightly earthy aroma.

For the recipe, you’ll need about 3 cups of sliced strawberries, which is roughly equivalent to about 2-3 pints of whole strawberries depending on their size and variety.

This amount will give you enough strawberries for the shortcake filling and topping, but feel free to adjust according to your preferences and serving needs.

Here’s a summary of what you’ll need in terms of quantity:

• 3 cups sliced fresh strawberries (about 2-3 pints whole)

All-purpose flour: 1 1/2 cups

All-purpose flour is a fundamental ingredient in many baked goods and desserts, including Chef John’s Classic Strawberry Shortcake Recipe. The recipe calls for 1 1/2 cups of all-purpose flour, which may seem like a simple ingredient, but it plays a crucial role in the texture and structure of the shortcake.

The type of flour used in baking can greatly impact the final product’s characteristics. All-purpose flour, as its name suggests, is suitable for most recipes and provides a balance between strength and tenderness. It has a neutral flavor and a fine texture that allows it to absorb liquid ingredients evenly, making it an ideal choice for shortcake.

All-purpose flour typically consists of a combination of hard and soft wheat flours, which gives it the ability to produce a tender crumb while still maintaining structure. The protein content in all-purpose flour also helps to create a strong gluten network that supports the dough’s shape during baking.

When measuring 1 1/2 cups of all-purpose flour, it’s essential to use a dry measuring cup and level off the flour evenly to ensure accuracy. Over- or under-measuring can significantly affect the final result, making it either too dense or too crumbly.

In Chef John’s Classic Strawberry Shortcake Recipe, the 1 1/2 cups of all-purpose flour are combined with sugar, baking powder, salt, and cold butter to create a sweet and crumbly mixture. The shortcake is then baked until golden brown and served warm with sliced strawberries and whipped cream.

The importance of using high-quality ingredients in this recipe cannot be overstated. Fresh strawberries and real whipped cream add a depth of flavor that elevates the dish from simple dessert to culinary masterpiece. In the same vein, selecting the right flour is crucial in achieving the perfect shortcake texture – one that’s both tender and crumbly.

In conclusion, all-purpose flour is an integral component in Chef John’s Classic Strawberry Shortcake Recipe, providing structure and tenderness to the shortcake while also serving as a canvas for the sweet flavors of the strawberries and whipped cream. By understanding the importance of this ingredient and measuring it accurately, bakers can create a truly exceptional dessert that will leave their guests begging for more.

Baking powder: 2 teaspoons

Baking powder is a common ingredient used in baking, and it serves as a leavening agent that helps to release gas bubbles in baked goods, causing them to rise.

In the context of Chef John’s Classic Strawberry Shortcake Recipe, **baking powder** is used to give the shortcake its light and fluffy texture. To incorporate this ingredient into the recipe, you will need to add 2 teaspoons of baking powder to the dry ingredients.

The role of baking powder in this recipe is crucial, as it helps to balance out the density of the shortcake with a light and airy texture. Without it, the shortcake might end up being dense and heavy.

It’s worth noting that baking powder is a mixture of ingredients such as baking soda, cream of tartar, and starch, which are designed to release gas bubbles when they come into contact with liquid ingredients. This reaction helps to leaven the shortcake and give it its characteristic texture.

The type of baking powder you use can affect the flavor and texture of your shortcake. There are two main types of baking powder: single-acting and double-acting. Single-acting baking powder releases gas bubbles quickly, while double-acting baking powder releases them more slowly.

For Chef John’s Classic Strawberry Shortcake Recipe, it’s recommended to use double-acting baking powder, as this will provide a longer-lasting leavening action and help the shortcake to retain its texture.

Sugar: 1 cup

For Chef John’s Classic Strawberry Shortcake Recipe, one crucial ingredient is sugar, used to balance out the tartness of the strawberries and add a touch of sweetness.

Sugar Requirements:

1. Main Ingredient Quantity: We require 1 cup of granulated sugar for this recipe.

This amount of sugar is sufficient to coat the strawberries evenly without overpowering their natural flavor. You can adjust the amount of sugar according to your personal taste preferences.

Suggested Sugar Options:

• Granulated Sugar: This is a common table sugar used for baking, suitable for this recipe.

Note that you should not substitute granulated sugar with brown sugar in this recipe. Brown sugar contains molasses, which gives it a distinct flavor and texture. The goal of using granulated sugar here is to provide a neutral sweetness without influencing the flavor profile of the shortcake.

Vegetable oil: 1/4 cup

In Chef John’s Classic Strawberry Shortcake Recipe, vegetable oil plays a crucial role in bringing together the various components of the dish. Here are some key facts about the 1/4 cup of vegetable oil used in this recipe:

Types of Vegetable Oil: There are many types of vegetable oils available, including canola oil, corn oil, peanut oil, and soybean oil. Each has its own unique characteristics and uses. For this recipe, a neutral-tasting oil such as canola or grapeseed oil works well.

Purpose of Vegetable Oil:

1. Helps prevent the shortcake mixture from becoming too dense by introducing air pockets
2. Adds moisture and tenderness to the shortcake
3. Contributes to the texture and structure of the shortcake, making it light and fluffy

Measuring 1/4 Cup of Vegetable Oil:

• Metric measurement: approximately 60 milliliters (mL) or 2 fluid ounces (fl oz)
• Pour the oil slowly into a mixing bowl, allowing it to come to room temperature before using
• Using a digital kitchen scale can help ensure accuracy in measuring the oil

Cooking with Vegetable Oil:

1. Makes sure the shortcake mixture is evenly coated, helping it hold together when sliced
2. Aids in browning and crisping of the shortcake’s surface, creating a golden-brown color
3. Contributes to the overall texture and appearance of the shortcake

Tips for Using Vegetable Oil:

• Select a high-quality oil with a neutral flavor to avoid affecting the taste of the shortcake
• Avoid using too much oil, as it can make the shortcake greasy and overpowering
• For best results, use room temperature ingredients, including the vegetable oil

In Chef John’s Classic Strawberry Shortcake Recipe, the 1/4 cup of vegetable oil serves as a crucial component in creating a delicious and tender shortcake. By using the right type and amount of oil, you can achieve a light, fluffy texture that complements the sweetness of the strawberries perfectly.

Instructions

Preheat oven to 375°F (190°C)

To begin making Chef John’s **Classic Strawberry Shortcake**, it’s essential to start by preheating the oven to a specific temperature, which will play a significant role in the overall outcome of this traditional dessert.

The first step is to _preheat_ the oven to 375°F (190°C), which is a crucial aspect of baking. This temperature setting ensures that the shortcake biscuits are baked to perfection and develop the right texture.

Avoid preheating the oven at temperatures higher or lower than 375°F, as this can significantly affect the outcome of the shortcake biscuits. If the oven is too hot, the biscuits may brown too quickly on the outside before they’re fully cooked inside, leading to a subpar texture and flavor.

Conversely, if the oven temperature is set too low, the biscuits might not cook evenly or quickly enough, resulting in a dense and unappetizing shortcake. Therefore, it’s vital to maintain a consistent oven temperature of 375°F (190°C) throughout the baking process.

Additionally, when preheating the oven to this specific temperature, it’s essential to _allow sufficient time_ for the oven to reach the desired temperature. This ensures that the shortcake biscuits are baked evenly and thoroughly cooked, which is critical in achieving the perfect texture and flavor of this classic dessert.

Mix together flour, baking powder and sugar in a bowl

To begin making this classic strawberry shortcake recipe, we first need to create a well-blended mixture of dry ingredients.

In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of baking powder until both are evenly combined.

Next, gradually add 3 tablespoons of granulated sugar into the bowl with the flour and baking powder, whisking continuously to prevent lumps from forming.

Continue to whisk this dry mixture for a few more seconds, until all the sugar has been fully incorporated into the flour and baking powder combination.

This initial step is crucial in creating a smooth shortcake base that will provide an excellent foundation for our sweet strawberry filling and whipped cream toppings.

After we have successfully mixed together the dry ingredients, we can proceed with the next steps to complete this classic strawberry shortcake recipe.

Add vegetable oil and mix until crumbly mixture forms

To create this scrumptious strawberry shortcake recipe, we first need to focus on preparing a crucial component – the biscuit topping.

The process begins with adding vegetable oil, but before mixing it in, we need to ensure that it’s incorporated properly into our dry ingredients.

Add vegetable oil and mix until crumbly mixture forms, using an appropriate ratio of wet to dry ingredients as specified by the recipe – 3 tablespoons for every cup of all-purpose flour.

This initial blending step will help break down the dry ingredients and bring them together with the oil, creating a well-combined and even consistency in our dough.

Roll out dough on floured surface and cut into circles

To begin making this classic dessert, we first need to address the preparation of the shortcake biscuits themselves.

The initial step in crafting these biscuits involves rolling out dough on a floured surface.

This process typically commences by taking the chilled dough out of the refrigerator and allowing it to sit at room temperature for about 10-15 minutes before proceeding.

After the resting period, take the dough out of its container or bag and place it onto a lightly floured surface – such as a countertop or pastry mat.

Gently knead the dough a few times until it becomes pliable and easy to work with. This step is crucial in ensuring that the dough can be rolled out evenly and to the desired thickness.

Rolling out the dough requires gentle yet firm pressure, typically starting from the center of the dough and working your way outward towards the edges.

The thickness of the dough will ultimately depend on personal preference and how you envision your shortcake biscuits turning out. However, for a traditional shortcake, it’s common to roll the dough to a thickness of about 1/2 inch (or 1 cm).

Once you’ve achieved your desired thickness, use a circular cookie cutter or the rim of a glass to cut out circles of dough.

The number of biscuits will depend on how large you cut them and how thick the dough is. For this recipe, we recommend cutting out about 8-10 circles per batch.

Place the dough circles onto a baking sheet lined with parchment paper, leaving about an inch of space in between each biscuit to allow for even baking and spreading.

Proceed to the next step – baking the shortcakes – after which we’ll move on to preparing the strawberry topping and assembling our classic dessert.

Bake at 375°F (190°C) for 18-20 minutes or until golden brown. Note: Baking time may vary depending on your oven, so keep an eye on them!

Assembly and Serving

Slice strawberries and place on top of shortcake rounds

To assemble and serve the classic strawberry shortcake, start by preparing the sweet biscuits or shortcake rounds that will form the base of this dessert.

Cut a fresh strawberry in half lengthwise and place it on top of each shortcake round, creating the first layer of the shortcake.

Next, spoon a generous amount of sweet whipped cream over the strawberries, making sure to cover the entire surface area.

The combination of the sweet biscuits, juicy strawberries, and creamy whipped cream is what makes this dessert so beloved by many.

To add an extra layer of flavor and texture, sprinkle some granulated sugar over the top of each shortcake before serving.

Spoon whipped cream over strawberries and serve immediately

Assembling and serving this classic strawberry shortcake recipe requires a delicate touch, but with some practice, you’ll be whipping up perfect shortcakes in no time.

The final step involves spooning whipped cream over fresh strawberries and placing them atop the shortcakes.

To assemble the dessert, place a slice of shortcake on a serving plate or glass, followed by a spoonful of sliced strawberries and then a dollop of whipped cream.

The combination of sweet biscuits, juicy strawberries, and creamy whipped cream is sure to delight anyone’s taste buds, so be prepared for oohs and aahs when you serve this dessert.

When serving, it’s essential to handle the shortcakes gently to avoid breaking them, as they are best served fresh and warm, straight from the oven.

To ensure that your strawberry shortcake stays fresh for a longer period, consider assembling individual portions just before serving, rather than preparing a large batch in advance.

This approach will not only help maintain the texture of the shortcakes but also preserve their flavor and aroma, resulting in an even more enjoyable dining experience.