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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 450°F (232°C) and line a half-sheet pan with parchment paper, ensuring complete coverage for easy cleanup.
- 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.
- 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.
- 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.
- Using a large spoon, drop 8 generously sized batter portions onto the prepared pan, spacing them evenly to allow proper expansion during baking.
- Brush the top of each unbaked biscuit with melted unsalted butter and sprinkle additional granulated sugar for a golden, crisp exterior.
- 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.
- 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.
- 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