Easy Alton Brown Strawberry Shortcake Recipe That’s Irresistible

Alton Brown’s strawberry shortcake transforms simple ingredients into a symphony of sweet, tangy flavors that dance across your palate.

Summer’s most beloved dessert finds new life through his precision and culinary expertise.

Crumbly, tender biscuits provide the perfect foundation for juicy, ruby-red berries bursting with natural sweetness.

Delicate layers of texture interplay between soft pastry, macerated fruit, and billowy cream.

Each forkful promises a delightful contrast of crisp and smooth elements that tantalize taste buds.

Brown’s approach elevates this classic dessert from ordinary to extraordinary with thoughtful technique and balanced proportions.

Creamy, vibrant, and irresistibly fresh, this dessert beckons you to indulge in a slice of pure comfort: prepare to be amazed.

Why Alton Brown’s Strawberry Shortcake Steals Hearts

• Effortless Baking Delight: This recipe transforms simple ingredients into a stunning dessert with minimal kitchen skills required, making it perfect for bakers of all experience levels.
• Textural Sensation: Enjoy the incredible contrast between the crispy, golden-brown shortcake exterior and the soft, tender interior, complemented by the juicy macerated strawberries and silky whipped cream.
• Quick Crowd-Pleaser: With just 35 minutes from start to finish, this strawberry shortcake delivers maximum flavor and impressive presentation without consuming hours of preparation time, ideal for spontaneous gatherings or last-minute dessert cravings.

Hints for an Outstanding Alton Brown Strawberry Shortcake

• Butter Temperature Matters: Keep butter cold and cut into small cubes for flakiest biscuit texture.
• Quick Blade Technique: Use a pastry cutter or food processor to blend butter minimally, preventing overworking the dough.
• Strategic Folding: Gently fold dough to create layers that will rise beautifully during baking.
• Surface Selection: Choose a cool, clean marble or granite countertop for rolling out biscuit dough to maintain butter's chill.
• Moisture Control: Avoid adding extra liquid beyond recipe instructions to prevent dense, tough shortcakes.

Storing Alton Brown’s Strawberry Shortcake Effortlessly

• Airtight Container Method: Seal completely cooled shortcake components separately in individual airtight containers. Separate storage prevents moisture buildup and maintains crisp biscuit texture. Refrigerate assembled components within 2 hours of preparation to preserve freshness and prevent bacterial growth.
• Freezer Preservation Method: Wrap individual shortcake layers in plastic wrap, then place inside heavy-duty freezer bags. Remove excess air to prevent freezer burn and potential flavor degradation. Label bags with date and contents for easy tracking. Frozen components remain delicious for up to 3 months when properly sealed.
• Cream Stabilization Method: Keep whipped cream separately from biscuits and strawberries to prevent sogginess. Store whipped cream in a sealed container with a tight-fitting lid. Place parchment paper between cream and lid to absorb potential condensation.

Delicious Variations for Alton Brown Strawberry Shortcake

• Rustic Berry Medley: Swap strawberries with a mixed berry combination of raspberries, blueberries, and blackberries for a vibrant, multi-colored dessert experience.
• Citrus Zest Creation: Add lemon or orange zest to the biscuit dough for a bright, refreshing flavor that complements the sweet berries and rich cream.
• Nutty Crunch Edition: Sprinkle chopped almonds or pecans on top of the whipped cream for an extra layer of texture and subtle nutty undertones.
• Chocolate Lover's Version: Incorporate cocoa powder into the biscuit mixture and drizzle dark chocolate sauce over the final dessert for an indulgent chocolate-berry combination.

Concluding Notes on Alton Brown’s Strawberry Shortcake

Sweet strawberry shortcake symphonies dance across palates with Alton Brown’s masterful recipe.

Classic southern desserts rarely reach such delightful heights of culinary perfection.

Butter-kissed biscuits provide crisp foundations for luscious macerated berries and pillowy whipped cream.

Seasonal strawberries sparkle with concentrated sweetness against rich, tender pastry landscapes.

Summer memories bloom through each carefully crafted bite of this nostalgic treat.

Passionate bakers and dessert enthusiasts: savor this recipe, snap a mouthwatering photo, share your delectable creation, and spread delicious joy across social media platforms!

Ingredients to Gather for Alton Brown’s Strawberry Shortcake

Main Ingredients:

• Flour: A key ingredient for creating the tender, crumbly texture of the shortcake.
• Baking Powder, Baking Soda: Essential leavening agents that help the shortcake rise and become light.
• Salt: Enhances the overall flavor of the shortcake.
• Sugar: Provides sweetness and helps with browning.

• Butter, Shortening: Creates a rich, flaky texture and adds flavor to the shortcake.
• Half-and-Half: Adds moisture and helps bind the ingredients together.

• Strawberries: Fresh, ripe berries that provide a sweet and juicy component to the dessert.
• Whipped Cream: Adds a creamy, light topping that complements the shortcake and strawberries.
• Additional Melted Butter: Used for brushing the shortcake to create a golden, shiny finish.
• Extra Sugar: Sprinkled on top for added sweetness and a crisp exterior.

Making Alton Brown’s Strawberry Shortcake Step by Step

Step 1: Preheat Oven and Prepare Baking Sheet

Heat the oven to 450°F. Line a half-sheet pan with parchment paper for easy baking and cleanup.

Step 2: Combine Dry Ingredients

• All-purpose flour
• Baking soda
• Salt
• Sugar
• Baking powder

Step 3: Create Crumbly Texture

Work the chilled butter and shortening into the dry ingredients using your fingertips until the mixture resembles coarse crumbs. Slowly pour in the half-and-half, stirring until a sticky batter forms.

Step 4: Shape and Prepare Shortcakes

Scoop 8 generous dollops of batter onto the prepared baking sheet. Brush the tops with melted butter and sprinkle with additional sugar for a golden, crispy finish.

Step 5: Bake to Perfection

Bake for 12-15 minutes, or until the shortcakes turn a beautiful golden brown color. The edges should be crisp and the centers soft.

Step 6: Rest and Serve

Remove from the oven and let the shortcakes rest for 10 minutes. Split them open and top with freshly whipped cream and macerated strawberries for a delightful dessert that will impress everyone at the table.

Alton Brown Strawberry Shortcake Recipe

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4.6 from 11 reviews

• Total Time: 25 minutes
• Yield: 8 1x

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Description

Alton Brown’s strawberry shortcake delivers classic Southern charm with perfectly balanced flavors. Rich biscuit foundations meet macerated berries in a dessert that promises delightful sweetness and textural harmony for hungry guests.

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Ingredients

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Main Dry Ingredients:

• 2 cups (240 g) flour
• 4 teaspoons (20 g) baking powder
• ¼ teaspoon (1 g) baking soda
• 2 ounces (56 g) sugar
• ¾ teaspoon (4 g) kosher salt

Fats and Binding Ingredients:

• 2 tablespoons (28 g) unsalted butter, chilled
• 2 ounces (56 g) shortening
• Additional melted butter for brushing
• Additional sugar for sprinkling

Liquid and Serving Ingredients:

• ¾ cup (180 ml) half-and-half
• Macerated strawberries, for serving
• Whipped cream, for serving

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Instructions

1. Preheat the oven to 450°F (232°C) and line a half-sheet pan with parchment paper, ensuring complete coverage for easy cleanup.
2. In a large mixing bowl, thoroughly combine all-purpose flour, baking soda, kosher salt, granulated sugar, and baking powder using a whisk to eliminate any potential lumps.
3. Incorporate chilled unsalted butter and vegetable shortening into the dry ingredient mixture. Use fingertips to create a coarse, sandy texture that resembles small pebbles, working quickly to prevent butter from warming.
4. Gently pour half-and-half into the crumbly mixture, stirring until a slightly sticky, cohesive batter forms. Avoid overmixing to maintain the biscuits’ tender texture.
5. Using a large spoon, drop 8 generously sized batter portions onto the prepared pan, spacing them evenly to allow proper expansion during baking.
6. Brush the top of each unbaked biscuit with melted unsalted butter and sprinkle additional granulated sugar for a golden, crisp exterior.
7. Bake in the preheated oven for 14-16 minutes, rotating the pan halfway through, until biscuits achieve a rich, golden-brown color and appear slightly puffy.
8. Remove from the oven and transfer biscuits to a basket lined with clean kitchen towels. Allow to rest for 10 minutes to complete the cooking process and stabilize the texture.
9. Split the warm biscuits carefully, then top with freshly whipped cream and macerated strawberries just before serving for maximum flavor and presentation.

Notes

• Start by using cold butter for flakier, more tender biscuits that crumble beautifully when bitten.
• Minimal handling prevents tough dough, keeping your shortcakes light and delicate.
• Grate frozen butter directly into flour for even distribution and quicker mixing.
• Fold dough gently to maintain air pockets that create those coveted layers.
• Check biscuit doneness by golden-brown edges and a slightly springy center.
• Refrigerate dough for 15 minutes before baking to help retain shape and enhance texture.
• Room temperature ingredients blend more smoothly and create consistent results.
• Buttermilk adds tangy flavor and helps activate baking powder for better rising.
• Use a sharp cutter with straight edges to ensure clean, even biscuit cuts.
• Allow biscuits to cool slightly on a wire rack to prevent soggy bottoms.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250
• Sugar: 4g
• Sodium: 200mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 20mg