Strawberry Shortcake

A golden, crumbly biscuit split to reveal stiff whipped cream and juicy strawberries. The contrast between the warm biscuit and cold cream defines this classic.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 559
• Protein: 7 g
• Carbs: 61 g
• Fat: 30 g

Ingredients

• 200 g Wheat flour ( sifted )
• 66.7 g White sugar ( divided )
• 53.3 g Minimum butter sweet ( cold, small cubes )
• 6.7 g Baking powder ( powder )
• 0.7 pinch Gray sea salt ( fine )
• 300 ml Cream ( very cold )
• 333.3 g Strawberry ( hulled and sliced )
• 0.7 tsp Vanilla extract ( liquid )

Instructions

1. Fruit preparation

   Hull the strawberries and cut them in half. Mix them with some of the sugar in a bowl until they release their juice and become glossy.

2. Dough crumbling

   Mix flour, remaining sugar, baking powder, and salt. Work in the cold cubed butter with your fingertips until it reaches a coarse sandy texture with visible bits.

3. Biscuit forming

   Pour in the cream gradually. Mix with a fork just enough to bring the dough together. It should remain lumpy; do not overwork it.

4. Baking

   Drop mounds of dough onto a baking sheet. Bake at 200°C. The biscuits are ready when the crust is golden brown and they feel firm to the touch.

5. Whipping the cream

   Whisk the remaining cold cream with vanilla extract. Stop as soon as the cream forms stiff peaks at the end of the whisk.

6. Final assembly

   Split the warm biscuits in half. Layer a generous amount of cream, then the strawberries with their juice. Close with the biscuit top.

Chef's tips

• The secret is keeping the butter very cold to ensure a flaky biscuit.
• Do not overwork the dough once the liquid is added, or the biscuit will become tough and rubbery.

Storage

Eat immediately after assembly to prevent the biscuit from getting soggy from the strawberry juice.