Buttery Strawberry Shortcakes

theclevercarrot.com

Tatia Veltkamp

subheading: For the Shortcakes:

3 cups ( 375 g) all purpose flour, plus more for dusting

⅓ cup ( 65 g) granulated sugar

1 tbsp. baking powder

½ tsp. fine sea salt

¾ cup (1 ½ sticks/ 170 g) cold, unsalted butter, cut into small pieces

1 tbsp. lemon zest, juice reserved

¾ to 1 cup ( 180 to 240 ml) heavy cream, plus more as needed (*see tips below)

1 cup ( 240 ml) strawberry jam (I use Bonne Maman)

subheading: For the Strawberries:

1 pound (455 g) ripe strawberries, hulled and halved

3 tbsp. granulated sugar (I use homemade vanilla sugar)

1 tbsp. reserved fresh lemon juice

subheading: For the Whipped Cream:

1 cup ( 240 ml) heavy cream

2 tbsp. powdered sugar, plus more for dusting (optional)

subheading: Tips:

Flour is like a sponge. I found that only 200 ml of heavy cream was needed to form a soft dough with my specific brand of all purpose flour (I also weighed my ingredients). For best results, I’d suggest starting with the smaller amount of cream first, adding more as needed.

You will need a 3-inch round pastry cutter or the rim of an appropriate size drinking glass.

Instead of vanilla sugar, use a vanilla bean, vanilla paste, or a tiny splash of pure vanilla extract

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