Ingredients

2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour*

1/3 cup (66g) granulated sugar

2 teaspoons baking powder

1/4 plus 1/8 teaspoon baking soda

1/2 teaspoon table salt

2/3 cup (152g) heavy cream, cold

1 1/2 tablespoons (21g) heavy cream, for brushing

1/4 cup (57g) sour cream, cold

6 tablespoons (85g) unsalted butter, melted

3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

1 pound (454g) fresh strawberries (about 1 quart)

2 tablespoons (25g) granulated sugar

1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for strawberries)

1 cup (227g) heavy cream, cold

1/4 cup (57g) sour cream, cold

1 1/2 tablespoons (18g) granulated sugar (for whip)

1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract (for whip)

Pinch of table salt

Instructions

Step 1: Preheat your oven to 375°F and position a rack in the upper third. Line a 9-inch square pan with parchment paper and lightly grease it.

Step 2: Weigh or measure the flour by spooning it gently into a cup and sweeping off the excess. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Make a well in the center.

Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla into the well. Stir the liquids briefly with a fork, then mix into the dry ingredients until a soft, shaggy dough forms with only a few dry bits remaining.

Step 4: Transfer the dough into the prepared pan. Shake the pan gently to even out the dough, then pat it into an even layer with floured fingers. The surface can look rough and craggy.

Step 5: Dab the top of the dough with the remaining 1 1/2 tablespoons of heavy cream and sprinkle the coarse sparkling sugar evenly over it.

Step 6: Bake for 22 to 26 minutes, rotating halfway through. The shortcake is done when golden, cracked, and firm to touch. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely while you prepare the toppings.

Step 7: Hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones about 1/2 inch thick.

Step 8: Toss the strawberries with 2 tablespoons sugar and 1/2 teaspoon vanilla. Cover and leave at room temperature until ready to assemble.

Step 9: To make the sour cream whip, combine 1 cup cold heavy cream, 1/4 cup cold sour cream, 1 1/2 tablespoons sugar, 1/2 teaspoon vanilla, and a pinch of salt in a large bowl. Whip with an electric mixer or whisk attachment until medium-stiff peaks form. Set aside.

Step 10: To assemble, spoon half the strawberries and juices over the shortcake. Add dollops of whipped cream, spreading into peaks and valleys. Finish by spooning the rest of the strawberries on top. Slice and serve immediately.

Tips & Variations

For an extra moist shortcake, swap half the sour cream for Greek yogurt.

If you prefer a sweeter whipped cream, add up to 3 tablespoons of sugar instead of 1 1/2.

Use freshly sliced peaches or mixed berries instead of strawberries for a seasonal twist.

You can prepare the shortcake base and strawberries a few hours ahead; store the shortcake wrapped at room temperature and strawberries covered at room temperature or in the fridge.

Storage

Strawberry shortcake is best enjoyed soon after assembly, as the shortcake can become soggy over time. Store any leftover components separately in airtight containers—shortcake at room temperature for up to 2 days, strawberries in the fridge up to 24 hours, and whipped cream refrigerated for up to 1 day. Rewhip the cream slightly before serving if it softens. Assemble just before serving for best texture and flavor.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and bake the shortcake up to a day in advance. Wrap it well at room temperature to keep it fresh until serving.

What if I don’t have vanilla bean paste?

Vanilla bean paste can be substituted with pure vanilla extract in equal amounts without affecting the flavor significantly.

Dessert

Giant Strawberry Shortcake Recipe

Introduction