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Giant Strawberry Shortcake Recipe

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★★★★★

4.7 from 79 reviews

This Giant Strawberry Shortcake is a delightful dessert featuring a tender, flaky shortcake base baked to golden perfection, topped with sweet macerated fresh strawberries and luscious sour cream whipped cream. Combining a buttery, crumbly biscuit-like cake with juicy strawberries and creamy topping, this recipe offers a classic, crowd-pleasing treat perfect for any occasion.

Ingredients

Scale

Shortcake

  • 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
  • 1/4 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) heavy cream, for brushing
  • 1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

Strawberry Topping

  • 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

Sour Cream Whip

  • 1 cup (227g) heavy cream, cold
  • 1/4 cup (57g) sour cream, cold
  • 1 1/2 tablespoons (18g) granulated sugar
  • 1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract
  • Pinch of table salt

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and place a rack in the upper third position. Line a 9-inch square baking pan with parchment paper and lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, weigh or gently spoon flour into a measuring cup and level it off. Whisk together the flour, granulated sugar, baking powder, baking soda, and salt until combined. Make a well in the center of this dry mix.
  3. Combine Wet Ingredients: In the well, add cold heavy cream, sour cream, melted butter, and vanilla paste or extract. Briefly stir the liquids together with a fork, then incorporate into the dry ingredients until a soft, shaggy dough forms with just a few dry spots remaining.
  4. Shape the Dough: Transfer the dough to the prepared pan and gently shake the pan to distribute it evenly. Pat the dough into an even layer with floured fingers; don’t worry if the top looks rough or craggy.
  5. Add Topping Before Baking: Dab the surface of the dough with the reserved heavy cream and sprinkle the coarse sparkling sugar evenly over the top to add a sweet, crunchy finish after baking.
  6. Bake the Shortcake: Bake for 22 to 26 minutes, rotating the pan halfway through for even browning. The shortcake is done when the top is golden, cracked, and firm to the touch. Remove from oven and let cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare Strawberries: While the shortcake bakes, remove strawberry leaves and hull them. Quarter small berries and slice larger ones about half an inch thick. Toss strawberries with sugar and vanilla extract in a medium bowl and keep covered at room temperature until ready to use.
  8. Make Sour Cream Whip: In a large bowl or stand mixer bowl, combine heavy cream, sour cream, sugar, vanilla, and a pinch of salt. Whip with an electric mixer or whisk attachment until medium-stiff peaks form. Set aside.
  9. Assemble Shortcake: To serve, spoon half the strawberries and their juices over the cooled shortcake. Dollop the sour cream whipped cream on top, spreading it into peaks and valleys. Spoon the remaining strawberries over the cream. Slice and serve immediately.
  10. Storage: Strawberry shortcake is best enjoyed fresh but can be stored by keeping components separately to maintain texture. Assemble just before serving for optimal results.

Notes

  • Use cold ingredients especially cream and sour cream for the dough and whipped topping to achieve the best texture.
  • Gently handling the dough ensures a tender shortcake; avoid overmixing to prevent toughness.
  • Coarse sparkling sugar adds a lovely crunch and visual appeal to the shortcake top.
  • For best flavor, macerate strawberries close to serving time to keep them fresh and juicy.
  • Shortcake can be baked a day ahead and stored wrapped at room temperature to save time.
  • Whipped topping can be prepared a few hours in advance and kept chilled until use.

Keywords: Strawberry shortcake, giant shortcake, classic dessert, strawberry dessert, sour cream whip, summer dessert

Find it online: https://famdishes.com/giant-strawberry-shortcake-recipe/