Strawberry Shortcake
Ingredients: all-purpose flour, granulated sugar, baking powder, baking soda, salt · 30 min cook time · 350kcal · ₩14,500
Ingredients
480g all-purpose flour, 50g granulated sugar, 1tablespoon baking powder, 0.5teaspoon baking soda, 1teaspoon salt, 1ea cold egg, 1teaspoon vanilla, 1.25cups cold buttermilk, 1cup cold unsalted butter, 2tablespoons heavy cream, 1sprinkle sugar (for topping), 1.5lbs strawberries
Instructions
1. Preheat your oven to 425°F (218°C).
2. In a large bowl, combine 4 cups (480g) of all-purpose flour, 1/4 cup (50g) of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Whisk well to combine.
3. In a medium bowl or large measuring cup, crack one cold egg and add 1 teaspoon of vanilla. Whisk quickly to break up the egg.
4. Add 1 and 1/4 cups of cold buttermilk to the egg mixture and mix briefly. Place this mixture in the fridge to keep it cold.
5. Cut 1 cup of cold unsalted butter into small cubes.
6. Add the cubed butter to the flour mixture. Use a pastry blender or your clean hands to work the butter into the flour until it resembles peas in size.
7. Retrieve the cold buttermilk mixture from the fridge. Gradually drizzle it into the flour and butter mixture while gently mixing with a spatula or fork until a shaggy dough forms.
8. Lightly flour your counter. Turn the shaggy dough out onto the floured surface and briefly work it by hand into a cohesive mass. It should just hold together.
9. Pat the dough into a 1-inch thick disc.
10. Using a 3-inch circular cookie cutter, cut out the shortcakes. Flour the cutter each time and press straight down without twisting to avoid sealing the edges.
11. Place the shortcakes on a baking sheet, about 1 inch apart. This helps them rise evenly.
12. Brush the tops (not the sides) of the shortcakes with 2 tablespoons of cold heavy cream. Optionally, sprinkle with sugar for sweetness, sparkle, and crunch.
13. Bake in the preheated oven at 425°F (218°C) for about 15 minutes, or until golden and lovely.
14. While the shortcakes bake, slice 1 and 1/2 lbs of strawberries into approximately 1/4-inch thick pieces for easy stacking.
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