roux logo
Small Batch Strawberry Shortcake
recipe
/
Chicago
Small Batch Strawberry Shortcake
Martin Sorge
Martin Sorge
0 collects
0 forks
0 stacks
$1.00
This classic strawberry shortcake recipe is both comforting and swoon-worthy, featuring fresh macerated strawberries, tender shortcakes, and whipped cream. The addition of lemon verbena offers a bright, lemon-drop aroma, making it a lovely summer dessert.
RecipeForksStacksMore

You Need

4 servings
0:35

  • Strawberries

    • 1 pint (about 340 g) strawberries
    • 2 Tablespoons sugar
    • 2 fresh lemon verbena leaves
    • Pinch of fine sea salt

  • Shortcakes

    • 160 g all-purpose flour, plus extra for dusting
    • 30 g sugar
    • 2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 160 g + 1 Tablespoon cold heavy cream, divided
    • 1 teaspoon vanilla extract
    • 2 teaspoons coarse turbinado sugar

  • Whipped Cream

    • 115 g (1/2 cup) heavy cream, cold
    • 1 tablespoon sugar
    • 40 g (2 heaping tablespoons) sour cream, cold

    • How To

      Macerate the strawberries

      1. Wash and hull the strawberries. Cut small ones in half and larger ones into quarters.
      2. Finely chop the lemon verbena and rub it into the sugar. Add the sugar and salt to the strawberries and toss to combine.
      3. Cover and refrigerate for at least 30 minutes, up to 8 hours. Give it a stir a couple of times to ensure the sugar dissolves and a lovely ruby syrup is created at the bowl's bottom.

      Make the shortcakes

      1. Heat the oven to 400F, with a rack on the upper-middle position. Line a sheet pan with parchment paper.
      2. Whisk together flour, sugar, baking powder, and salt. Add 160 g heavy cream and vanilla extract, and stir to combine. If the dough seems dry and won’t come together, add a tablespoon or two of extra cream. Knead it just a bit until it comes together.
      3. On a lightly floured surface, pat the dough into a 3/4-inch thick rectangle. Dip a 3-inch round cookie cutter into flour, then cut out two circles from the dough without twisting the cutter. Flour the cutter between uses. Bring the dough scraps together, knead briefly, and cut an additional biscuit until you have 4 biscuits.
      4. Set the dough circles onto the parchment-lined baking sheet pan. Brush the top of each biscuit with cream and sprinkle with turbinado sugar.
      5. Bake at 400F for 18-22 minutes, until risen, golden brown on top, and firm in the middle. Let cool for at least 15 minutes.

      Whip the cream

      1. Combine the heavy cream, sugar, and sour cream in a bowl. Whisk by hand or with an electric mixer until soft peaks form. Store in the refrigerator until ready to use.

      Assemble

      1. Break each shortcake in half and place the bottom half on the serving plate. Spoon strawberries and syrup over the bottom half, top with whipped cream, and replace the shortcake tops. Serve immediately.