Chef John's Classic Strawberry Shortcake

This classic strawberry shortcake, made with browned butter, is Chef John's modified version of his grandfather's recipe for strawberry shortbread.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 408 Calories

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

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Step 2

Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.

Step 3

Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.

Step 4

Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.

Step 5

Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.

Step 6

Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.

Step 7

Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.

Step 8

Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.