Delightful Strawberry Shortcakes: A Smart Cookie Recipe

Step 1

Begin by mashing a portion of the strawberries using a fork, then blend them with the rest of the strawberries, sugar, lemon juice, and lemon zest in a medium-sized bowl. Allow the mixture to sit and infuse for up to an hour.

Step 2

To start off, preheat your oven to 450 degrees F (230 degrees C) and prepare a baking sheet lined with parchment paper.

Step 3

In a large bowl, mix together flour, sugar, baking powder, and salt. In a separate bowl, combine cream, eggs, and almond extract.

Step 4

Using a pastry cutter, blend cold butter cubes into the flour mixture until it reaches a sandy texture. Create a well in the center and pour in the cream mixture, gently folding it in with a wooden spoon until a shaggy dough forms.

Step 5

Transfer the dough onto a floured surface, knead it briefly until it comes together, then pat it out to a 1/2-inch thickness. Fold the dough in half, then in quarters, and pat it out again to 1/2-inch thickness. Repeat the folding process once more.

Step 6

With a 3-inch biscuit cutter, cut out 12 rounds from the dough, ensuring not to twist the cutter. Place the rounds at least 2 inches apart on the prepared baking sheet. Brush the biscuit tops with melted butter and sprinkle with sanding sugar.

Step 7

Bake the biscuits in the preheated oven for 10 to 12 minutes or until they turn golden brown. Once done, let them cool on a wire rack.

Step 8

While the shortcakes are cooling, prepare the whipped cream by combining heavy cream, confectioners' sugar, and vanilla bean paste in a stand mixer bowl. Beat on medium speed until stiff peaks form, which should take around 4 minutes.

Step 9

To assemble, split the shortcakes in half, top them with the macerated strawberries, and finish with a generous dollop of whipped cream.