草莓Shortcake Recipe - 华体会体育推荐

Three strawberry shortcakes — Serious Eats / Debbie Wee

In This Recipe

How to Make the Shortcakes
Assembling Your Strawberry Shortcakes

Why This Recipe Works

A 30-minute chill helps the shortcakes to retain their round shape as they bake.
A sharp metal biscuit cutter and an up-and-down cutting technique promote nicely risen shortcakes.
The high fat content in heavy cream produces a richer shortcake.
Macerating fresh strawberries creates a strawberry-flavored sugary syrup to sauce the pastry along with the berries themselves.
Sprinkling the cakes with Demerara sugar adds a sweet, crunchy note.

Where I grew up in Central Pennsylvania, strawberry shortcake was a big deal.草莓festivalsare especially popular there during the summer months, and while these celebrations offer an array of berry-centric treats—jams, pies, ice cream sundaes—strawberry shortcake almost always steals the show.

For this strawberry shortcake recipe, I started by diving into my grandmother's trusty cookbook collection, and quickly discovered that today's strawberry shortcake hasn't changed much since the days of mid-century cookbooks likeBetty CrockerandBetter Homes and Gardens: The shortcakes are similar to biscuits, but not exactly the same as the tall, fluffy versiontypically enjoyed with gravy. Instead, they're like a sweeter, cakier cousin that's rich and buttery, with a crunchy, crumbly, sugary top. Once baked until golden, they're served with a generous helping of sweet berries and thick dollops of whipped cream.

Serious Eats / Debbie Wee

Growing up in the United States, I assumed that strawberry shortcake was an American recipe. Then I moved to England and learned that it is also a quintessentially British dessert. And in fact, the earliest shortcake references date back to the Elizabethan era. In the late 16th century, authorThomas Dawsonincluded a shortcake recipe in one of his cookbooks. It's remarkably similar to today's versions, calling for clotted cream or sweet butter (but recommending clotted cream more), though his also adds an egg yolk as well as mace, clove, and saffron for a more spiced flavor. Not long after, Shakespeare named a character "Alice Shortcake" inThe Merry Wives of Windsor, indicating an established awareness of the pastry at that time (something similar in our era would be the Peppermint Patty character in Peanuts).

Contemporary British recipes often employ self-rising flour, but otherwise, the basic equation remains the same on both sides of the pond: buttery shortcake + juicy berries + fluffy cream = one of the most beautiful ways to enjoy strawberries at their peak of ripeness.

How to Make the Shortcakes

My ideal shortcake is rich and buttery, with a tender, cakelike center that's perfect for absorbing plenty of sweet macerated strawberry juice. Shortcakes typically include milk, cream, buttermilk, or a combination of the three. I experimented with milk and cream, and found that the cream version produces a richer cake (which makes sense, since heavy cream contains the most fat).

Theamountof cream is also important; I tested several flour-to-liquid ratios before landing on a dough that isn't dry, yet rises more than it spreads. The finished shortcakes won't be overly tall, but a bit of a rise is important here: Flat shortcakes are impossible to slice!

Baked shortcake — Serious Eats / Debbie Wee

Some recipes require a food processor, fork, or pastry cutter to incorporate the butter, but I prefer rubbing it in by hand. This helps keep tools to a minimum, and also gives the cook a better tactile sense of the butter's temperature and size. The "rubbing in" method is exactly what it sounds like—rubbing everything together with your fingertips.像饼干, cold butter is crucial. In a hot oven, pea-sized chunks of cold butter create pockets of steam, helping the shortcakes to rise and creating a tender, cakelike, and slightly flaky texture. Cold butter also takes longer to melt in a hot oven, so chilling the dough after working it with warm hands (or working in a warm kitchen) will help the cakes to retain their shape as they bake.

松饼是如何形成的不同。我看到n a few recipes that have you bake the shortcake in a single piece, then cut it with a knife after, similar to a tray of brownies. Others have you scoop and drop a wetter shortcake dough onto a baking sheet in the style of a drop biscuit, or bake a cake-sized shortcake to serve for slicing at the table. And yet others have you stamp them out of the raw dough with a biscuit cutter before baking. My preference is to use a biscuit cutter because it produces round, evenly-sized cakes which make for a prettier plated dessert. The key to a clean cut is to use a sharp, metal cutter with an up-and-down stamping motion (rather than twisting it into the dough like a screw); periodically wiping the cutter with a paper towel guarantees clean cuts to the last shortcake.

Assembling Your Strawberry Shortcakes

Most of the work required to make strawberry shortcakes is making the shortcakes themselves. The other two components are much simpler, but they do benefit from some thought.

Simply slicing fresh strawberries and mounding them on the shortcakes with cream is an option, but not one I'd recommend. What really makes the dish sing is to浸渍the strawberries with sugar first, which softens the berries and draws out their natural juices to form a flavorful syrup. This syrup acts as a sauce that allows for a much more delicious result. Some recipes suggest a 24-hour maceration, but I found four to eight hours optimal for creating enough syrup to moisten the shortcakes without drowning them in syrup.

When it's time to serve, just remember that these are meant to be rustic so don't fuss too much over a perfect presentation. The strawberry shortcakes of my childhood were crumbled in a bowl, doused with milk, and eaten with a spoon, and they were absolutely sublime. Tossed together with a bit of a free hand, and these will be too.

草莓Shortcake

Prep60 mins

Cook20 mins

Chill0 mins

Total80 mins

服务8 to 10

Buttery shortcake, juicy berries, and fluffy whipped cream make this a delicious way to enjoy strawberries at their peak.

For the Strawberries:
1 3/4 pounds (800g) strawberries (about 35 medium-large berries), hulled and cut into 3/4-inch pieces
1/2 cup granulated sugar (3.5 ounces; 100g)
1 tablespoon (15ml) fresh lemon juice
For the Shortcakes:
2 1/2 cups all-purpose flour (11.3 ounces; 320g), plus more for dusting
1/4 cup plus 2 teaspoons granulated sugar (2 ounces; 60g)
1 tablespoon (12g) baking powder
1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
10 tablespoons cold unsalted butter (5 ounces; 140g), cut into 3/4-inch cubes
1 1/8 cups (265ml) cold heavy cream, plus more for brushing the shortcakes
1 teaspoon (5ml) vanilla extract
Demerara sugar, for sprinkling
For the Whipped Cream:
1 1/2 cups (360ml) heavy cream
2 tablespoons (20g) confectioners' sugar
1 teaspoon (5ml) vanilla extract
For Serving (optional):
Confectioners' sugar and/or Demerara sugar
Fresh mint or basil leaves
Whole strawberries

For the Strawberries:In a large bowl, combine diced strawberries, granulated sugar, and lemon juice and stir until well combined. Cover bowl, transfer to refrigerator, and let macerate, stirring periodically, for at least 1 hour and up to 8 hours.

Serious Eats / Amanda Suarez
Meanwhile, for the Shortcakes:Using a fine-mesh strainer, sift flour into a large bowl, then add sugar, baking powder, and salt. Whisk for 30 seconds to combine.Add butter and, using your fingertips, press the butter into the dry ingredients until mixture resembles coarse bread crumbs with some pea-sized pieces of butter remaining.

Serious Eats / Debbie Wee
In a measuring cup, stir together heavy cream and vanilla extract. Form a well in the center of the flour mixture, then pour cream into the well. Using a wooden spoon, stir until a shaggy dough forms, about 30 seconds (you might still see some crumbly flour bits in the bottom of the bowl, that's okay).

Serious Eats / Debbie Wee
Turn dough and any unincorporated flour out onto a lightly floured work surface. Using your hands, pat dough into a mound; this should only take 10-15 seconds as the goal is not to knead, but to gently bring the dough together. Gently pat dough into a rectangle approximately 5- by 7.5-inches in size and about 1 inch thick.

Serious Eats / Debbie Wee
Using a 2.5-inch round biscuit cutter, punch out dough into circles; for the cleanest cuts, try to press directly down instead of twisting the cutter and periodically wipe the cutter clean with a dry towel. Using a floured metal spatula, transfer dough circles to a parchment-lined rimmed baking sheet, allowing 2-3 inches between the cakes. Bring dough scraps together with your hands and repeat the process. Transfer baking sheet to the refrigerator and chill for 30 minutes.

Serious Eats / Debbie Wee
While shortcakes chill, preheat oven to 400°F (205°C). Once chilled, use a pastry brush to brush tops of cakes with cold heavy cream, then sprinkle lightly with Demerara sugar. Bake until shortcakes are slightly risen, golden brown, and slightly cracked on top, 15 to 18 minutes. Allow shortcakes to cool on baking sheet for 5 minutes, then transfer to a wire rack and allow to cool until slightly warm while you prepare the whipped cream.

Serious Eats / Debbie Wee
For the Whipped Cream:To a large metal mixing bowl or the bowl of a stand mixer fitted with the whisk attachment, add cold heavy cream and whip on medium-high speed until soft peaks form, about 4 minutes. Use a fine-mesh strainer to sift in confectioners' sugar, then add vanilla extract. Whip on high speed until just combined, about 10-15 seconds.

Serious Eats / Debbie Wee
To Assemble:Using a serrated knife, slice each shortcake in half horizontally. Place bottom halves on dessert plates. Top each with a spoonful of macerated strawberries and a dollop of whipped cream, followed by the top half of the shortcake. Top with another spoonful of berries and another dollop of whipped cream.

Serious Eats / Debbie Wee
If desired, dust with confectioners' sugar and/or sprinkle with extra Demerara sugar (for more crunch), and garnish with fresh herbs and/or whole strawberries. Serve immediately.

Serious Eats / Debbie Wee

Special Equipment

Pastry brush, wire whisk, serrated knife, 2.5-inch round metal cutter, metal spatula, rimmed half-sheet pan, wire rack, parchment paper, fine-mesh strainer, stand- or hand-mixer.

Notes

Refrigerate the cubed butter until you are ready to incorporate it into the flour mixture. Do not let the butter sit at room temperature or it will become too soft.

Flour countertop as sparingly as possible. A generously floured countertop can add too much extra flour to the dough, resulting in dry shortcakes.

If your rimmed half-sheet pan does not fit in the refrigerator, you can chill the circles on a smaller parchment-lined plate or tray, then transfer to prepared sheet for baking.

A hot oven is very important, so preheat it for the entire 30 minutes the shortcakes are chilling. However, do not begin preheating until shortcakes are in the refrigerator: This is to prevent butter from softening, as the kitchen must stay as cool as possible while working with the dough.

Make-Ahead和存储

Strawberries should macerate in the refrigerator for at least 1 hour. If desired, the strawberry mixture can be prepared up to 8 hours in advance.

Shortcakes are best enjoyed on the day they are made, and ideally while still slightly warm.

Bake the cakes no more than 4-6 hours in advance, and don't assemble the finished dessert until you are ready to serve.