American•indulgent

Strawberry Shortcake

Luscious strawberry shortcake with flakey biscuits, jammy strawberry sauce and yogurt whip cream. The perfect American dessert.

Ingredients

Quantities are shown as originally provided.

2 cups all purpose flour, 250 grams
2 teaspoons baking powder
1/4 teaspoons baking soda
2 tablespoons sugar + more for sprinkling
3/4 teaspoon sea salt
zest of a lemon
8 tablespoons, 1 stick, (4 ounces) of cold unsalted butter, cut into 1/2 inch chunks
1-2 teaspoon fresh lemon thyme (totally optional but so good!)
1/2 cup greek yogurt (I prefer full fat)
1/2 cup heavy cream
1 egg yolk (optional, for egg wash)
1/4 cup sliced almonds (optional)
1 lb fresh strawberries, quartered or sliced
1/8 cup sugar
2 teaspoons lemon juice
1 teaspoon cornstarch
1 cup heavy cream
1/2 cup greek yogurt
1 teaspoon vanilla
1-2 tablespoons of sugar

1
Mix together flour, baking powder, baking soda, sugar, and salt. Stir in lemon zest and lemon thyme.
2
Add cold butter chunks mixing in with your hands, forks or pastry cutter until they are coarsely mashed up.
3
Mix together yogurt and cream. Add into the flour mixture carefully mixing until just incorporated.
4
Turn contents out onto the counter. It is ok if there are still dry parts. Press the dough roughly out in a square, about a 1/2 inch thick. Fold over on itself and press out into a square again. Repeat this process 4 times.
5
Shape into a square with your hands, about 6 x 6 and about 1/2 inch thick. Cut into 6 pieces. Place biscuits on parchment lined baking sheet. Brush with egg wash (see notes) sprinkle with sliced almonds and sugar.
6
Freeze 10 minutes.
7
Bake for 20-25 minutes in your preheated oven.
8
Place 1 1/2 cups of the sliced strawberries in a saucepan with sugar. Cook about 7-10 minutes until just beginning to break down.
9
Mix lemon juice and cornstarch until completely smooth. Add to the cooking berries. Bring just to a light boil, and remove from heat. Allow to cool.
10
Add remaining fresh sliced strawberries into the cooked jam.
11
Whip cold heavy cream with a hand or stand mixer with vanilla and sugar until stiff peaks form.
12
Gently fold in the greek yogurt.
13
Chill until ready to use.