Chef John modifies his grandfather's recipe for shortbread in this classic strawberry shortcake that is made with browned butter and tastes amazing.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
408 Calories
Recipe Instructions
Step 1
Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
Step 2
Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
Step 3
Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
Step 4
Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
Step 5
Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
Step 6
Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.
Step 7
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Ingredients
1 tablespoon white sugar
2 cups self-rising flour
3 drops vanilla extract
4 pints fresh strawberries, hulled and quartered
0.5 cup milk
0.25 cup butter
0.5 cup white sugar
0.75 cup heavy whipping cream
0.25 cup white sugar, plus more for topping
0.25 cup heavy whipping cream, plus more for brushing
