Smart Cookie Strawberry Shortcakes

Perfectly macerated strawberries and ultra fluffy layers of shortcake are essential to these classic strawberry shortcakes made the Smart Cookie way.

• Preparation Time: 45 mins
• Cooking Time: 10 mins
• Total Time: 55 mins
• Calories: 582 Calories

Ingredients

• 4 cups all-purpose flour
• 3 tablespoons white sugar
• 2 tablespoons confectioners' sugar
• 1 cup heavy cream
• 2 eggs, lightly beaten
• 1 lemon, zested and juiced
• 1 teaspoon kosher salt
• 1 teaspoon vanilla bean paste
• 1 tablespoon salted butter, melted
• 2 quarts ripe strawberries, hulled and quartered
• 1 cup cold unsalted butter, cubed
• 0.5 teaspoon almond extract
• 0.5 cup white sugar
• 1.5 cups heavy cream
• 1.5 tablespoons baking powder
• 0.25 cup sanding sugar

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step 2

Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.

Step 3

Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.

Step 4

Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.

Step 5

Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.

Step 6

Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

Step 7

Crush about 1/4 of the strawberries with a fork; mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.

Step 8

Cut out 12 rounds using a 3-inch biscuit cutter, taking care not to twist the cutter in the dough, and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.

Step 9

Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.