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Light and airy strawberry shortcakes layered with lemon curd-infused whipped cream and macerated strawberries make this a practically perfect summer treat.
By
Michelle Polzine
Michelle Polzine
Michelle Polzine is a James Beard Award-nominated pastry chef and author of the acclaimed cookbook Baking at the 20th Century Cafe, which celebrates the iconic desserts she made famous at her Eastern European-style bakery/cafe in San Francisco. Polzine is known for her Linzer Torte and statuesque signature Russian Honey Cake.
Updated on June 1, 2024
Active Time:
40 mins
Total Time:
1 hr 30 mins
Servings:
6
Pastry chef Michelle Polzine makes her riff on strawberry shortcake with sweet, intensely flavored Seascape strawberries and fragrant Meyer lemon cream. But since Seascapes and Meyer lemons overlap seasonally for only a few weeks, Polzine says standard lemons are also terrific here.
Frequently Asked Questions
What is shortcake made of?
Shortcakes are essentially lightly sweetened biscuits, though sometimes this dessert is put together with sponge cakes instead. Here, the baking powder-leavened biscuits are made extra flavorful with pure butter; cream is used instead of milk for a richer, more tender crumb.
What's the difference between shortbread and shortcake?
Shortbread is more reminiscent of a cookie than a biscuit or scone. Shortbread and shortcake both include lots of butter for a tender crumb, but since shortbread doesn't contain any leavening agents, it's compact and crumbly as opposed to light and cakey.
Notes from the Food & Wine Test Kitchen
The combination of cake flour and all-purpose flour Polzine uses makes for the lightest shortcake, one that is tender in the center with enough structure in the crust for the perfect bite. The buttery shortcakes are topped with turbinado sugar, which gives them glitter and crunch. The strawberries are simply macerated, letting their natural essence shine. Incorporate homemade lemon curd into the softly whipped cream for a sunny flavored topping that brightens up the whole dessert.
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Make ahead
The biscuits can be stored in an airtight container overnight. Recrisp them in a warm oven and let cool before serving. The lemon curd can be refrigerated for up to two days; the lemon cream can be refrigerated for up to two hours.
Ingredients
Biscuits
1 ½ cups all-purpose flour, plus more for dusting
¾ cup cake flour
3 tablespoons sugar
2 teaspoons baking powder
½ teaspoon kosher salt
6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter
1 cup heavy cream
1 ½ tablespoons turbinado sugar
Lemon Cream
Finely grated zest of 1 lemon, divided
¼ cup fresh lemon juice, preferably from Meyer lemons
2 ½ tablespoons sugar
1 large egg
1 large egg yolk
Pinch of kosher salt
3 tablespoons unsalted butter, divided
1 cup heavy cream
Strawberries
2 pints strawberries, quartered
2 tablespoons sugar
Directions
Preheat the oven to 375°F. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder, and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices, and replace the tops. Serve right away.
Originally appeared: June 2007