Shortcakes
- 30m Prep Time
- 25m Cook Time
- 55m Ready In
A nostalgic strawberry shortcake with elderflower syrup, featuring fresh strawberries macerated in elderflower syrup layered with homemade shortcakes and whipped cream.
Ingredients
- 1.89 L fresh strawberries hulled and halved
- 118 ml sugar divided
- 44.4 ml elderflower syrup
- 946 ml all-purpose flour
- 29.6 ml baking powder
- 9.86 ml kosher salt
- 355 ml unsalted butter chilled and cut into 1/2-inch dice
- 4 large eggs
- 237 ml heavy cream
- 14.8 ml vanilla extract
- Egg Wash
- Turbinado sugar for sprinkling
- Whipped Cream for serving
- Fresh mint leaves for garnish
Nutrition (per serving, estimated)
Estimated based off 10 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 260 mg
- Iron: 3.91 mg
- Magnesium: 35.9 mg
- Phosphorus: 231 mg
- Potassium: 331 mg
- Zinc: 0.96 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml elderflower syrup
- 946 ml all-purpose flour
- 29.6 ml baking powder
- 9.86 ml kosher salt
- 4 large eggs
- 237 ml heavy cream
- 14.8 ml vanilla extract
- Egg Wash
Prepare
- 1.89 L fresh strawberries, hulled and halved
- 118 ml sugar, divided
- 355 ml unsalted butter, chilled and cut into 1/2-inch dice
- Turbinado sugar, for sprinkling
- Whipped Cream, for serving
- Fresh mint leaves, for garnish
Let's Cook
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Step 1.
In a large bowl, toss the strawberries gently with 1/4 cup of the sugar and the elderflower syrup. Set aside to macerate while you make the shortcakes and cream.
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Step 2.
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
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Step 3.
In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, remaining 1/4 cup sugar, baking powder, and salt on low speed. Add the butter and mix until the mixture resembles small peas, about 1-2 minutes.
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Step 4.
In a medium bowl, whisk together the eggs, cream, and vanilla. With the mixer running on low, add the egg mixture, mixing only until just blended. Do not overmix.
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Step 5.
Turn the dough out onto a lightly floured surface and form it into a disk 1½ to 2 inches thick. Use a biscuit cutter to cut out nine 2½- to 3-inch rounds. Place them on the lined baking sheet, spacing about 2 inches apart. Brush the tops with egg wash and sprinkle with turbinado sugar.
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Step 6.
Bake until puffed and golden brown on top, 20 to 25 minutes. While the shortcakes bake, prepare the whipped cream.
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Step 7.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and sugar on medium-high speed until soft peaks begin to form, 3 to 4 minutes. Add the vanilla and continue whisking until firm peaks form, about 2 minutes. Do not overbeat or the cream will turn to butter.
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Step 8.
To assemble the dessert, cut each shortcake in half horizontally. Place the bottom half in a serving bowl. Add a large dollop of whipped cream, then a large scoop of strawberries, followed by another large dollop of whipped cream. Place the shortcake top back on and serve. Garnish with fresh mint leaves.