Sobre esta receta

Un postre estadounidense atemporal que presenta delicados y mantecosos bizcochos al estilo galleta apilados alto con fresas dulces maceradas y crema batida esponjosa. Esta receta desde cero es accesible para cualquier panadero casero — los bizcochos son hojaldrados y dorados, las bayas son jugosas y brillantes, y todo se prepara en menos de una hora. Perfecto para reuniones de verano, cenas de domingo, o cualquier momento en que quieras impresionar sin estrés.

Instrucciones

1. 1

   Combine the sliced strawberries, granulated sugar, and lemon juice in a large mixing bowl. Toss well to coat. Let sit at room temperature for at least 20 minutes, stirring once or twice, until the berries release their juices and a light syrup forms. The longer they sit, the more flavorful and saucy they become.

2. 2

   Preheat your oven to ![425°F]. Line a baking sheet with parchment paper. Freeze your butter now if you haven't already — you want it solid so it's easy to grate.

3. 3

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until combined.

4. 4

   Working quickly, grate the frozen butter directly into the flour mixture using the large holes of a grater. Toss the grated butter into the flour with your fingertips until it's evenly distributed and the mixture resembles coarse, pea-sized crumbs. Keep everything as cold as possible.

5. 5

   In a small mixing bowl or measuring cups, stir together the cold heavy cream, sour cream, and pure vanilla extract. Pour the cream mixture into the flour mixture and stir gently with a spatula just until a shaggy dough comes together — do not overmix. A few dry streaks are fine.

6. 6

   Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle about 1 inch thick. Fold it in thirds like a letter, then pat it back out to 1 inch thick. This creates flaky layers. Use a floured 2½-inch round biscuit cutter to cut out rounds, pressing straight down without twisting. Re-pat scraps once to cut additional rounds. You should get about 6 shortcakes.

7. 7

   Place the shortcakes on the prepared baking sheet, about 1 inch apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle generously with turbinado sugar if using.

8. 8

   Bake for 15–18 minutes, until the shortcakes are golden brown on top and a toothpick inserted in the center comes out clean. Transfer to a wire rack and let cool for at least 10 minutes before assembling.

9. 9

   While the shortcakes bake, make the whipped cream. In a large chilled mixing bowl, combine the cold heavy cream, powdered sugar, and pure vanilla extract. Beat with a hand mixer on ^[medium-high speed] until soft, billowy peaks form, about 2–3 minutes. Don't over-whip — you want it lush and spoonable, not stiff. Refrigerate until ready to serve.

10. 10

    Using a serrated knife, split each shortcake in half horizontally. Place the bottom half on a plate, cut side up. Spoon a generous amount of macerated strawberries and their juices over the bottom. Add a big dollop of whipped cream, then set the top half of the shortcake on at a slight angle. Finish with more strawberries and another spoonful of whipped cream. Serve immediately.