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–+ servings
Strawberry Shortcake Recipe
Molly

Strawberry Shortcake Recipe

A tender, almond-kissed shortcake layered with fresh strawberries soaked in syrup and whipped cream. This alcohol-free, traditional southern dessert uses beurre noisette butter and cold layering techniques for bakery-quality results in 27 minutes.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 100g (6 tbsp) unsalted butter
  • 120ml carbonated water
  • 250g fresh strawberries
  • 2 tbsp sugar
  • 2 tbsp lemon juice
  • 6 tbsp flour
  • ½ tsp baking soda
  • ¼ tsp salt

Method
 

  1. Preheat oven to 190°C (350°F) and grease 6 ramekins
  2. Grind 2 tbsp sugar, 2 tbsp lemon juice, and 60g strawberries in a mortar
  3. Microwave remaining butter (10 tbsp) for 30 seconds at 50% power
  4. Sift flour, baking soda, and salt into prepared ramekins
  5. Pour warm butter over dry ingredients at 9° angle using a 3-spoke stirrer
  6. Bake 12 minutes until golden
  7. Chill 10 minutes at 2°C (35°F)
  8. Toss remaining strawberries with syrup (1 tbsp sugar + 1 tbsp lemon juice)
  9. Layer between cold shortcakes using whipped cream as glue

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 48gProtein: 4gFat: 32gSaturated Fat: 20gCholesterol: 75mgSodium: 540mgFiber: 2gSugar: 45g

Notes

Use high-powered microwave (1200W+) for even butter melting
Chill cream bases below 8°C to prevent slippage
Replace seltzer with still water (2% volume reduction allows)
Best served <30 minutes post-layering
Strawberries must be cold from fridge (2°C)

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