Strawberry Shortcake (deconstructed)
Ingredients:
2 cups all-purpose flour, plus more for dusting
1½ teaspoons baking powder
¼ teaspoon baking soda
½ cup plus 1 teaspoon sugar, divided
1½ teaspoons kosher salt, plus more for seasoning
1 lemon, zested
½ cup (1 stick) cold unsalted butter
1 cup sour cream, divided
2 cups heavy cream, divided
1½ pounds strawberries
1 teaspoon vanilla extract
Instructions:
Preheat the Oven: Place a rack in the center of the oven and preheat to 400°F. Line a rimmed baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt until combined.
Add Lemon Zest:
Finely grate the zest of about half of 1 lemon directly into the bowl. (Reserve the lemon for later.)Cut in Butter: Cut 1 stick of cold butter into ½" pieces. Toss with the dry ingredients until coated. Using your palms, rub the butter into the flour mixture until you have flat shards and pea-sized bits remaining. These create steam pockets for tender, flaky shortcakes.
Mix the Dough: In a medium bowl, combine ¾ cup sour cream and ⅓ cup heavy cream. Create a well in the center of the dry ingredients and pour the cream mixture in. Using a rubber spatula, stir from the center out until large, shaggy clumps form.
Knead Gently: Knead the dough just once or twice until it comes together and most of the flour is incorporated. Avoid overworking.
Shape the Dough: Transfer the dough to a lightly floured surface. Pat it into a 1" thick square, about 6x6 inches.
Create Layers: Cut the dough into 4 equal squares. Stack them to form a tall tower, then press down to flatten into a square again. This layering creates flaky shortcakes. Pat into a 7½ x 5" rectangle, about 1" thick.
Cut and Chill: Cut the rectangle in half lengthwise, then cut each half into 3 squares. Transfer to the prepared baking sheet. Sprinkle tops with 1 Tbsp. sugar. Freeze for 10 minutes to help them rise properly in the oven.
Bake: Bake the shortcakes for 20–25 minutes, until golden brown.
Prepare Strawberries: While the shortcakes bake, trim and discard the stems from 1½ lb. strawberries. Halve smaller berries and quarter larger ones. Place in a medium bowl. Squeeze 2 Tbsp. lemon juice from the reserved lemon over the berries. Add 3 Tbsp. sugar and toss to coat. Let sit at room temperature, tossing occasionally to develop syrup.
Whip Cream: Pour the remaining 1⅔ cups heavy cream into a chilled bowl. Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt. Whisk vigorously in figure-8 motions until soft peaks form (3–5 minutes by hand, or use an electric mixer starting on low speed and increasing to high). Gently whisk in the remaining ¼ cup sour cream until just combined.
Assemble: Let the shortcakes cool for at least 15 minutes. Gently split them in half with your hands. Place the bottom halves in serving bowls. Divide whipped cream and macerated strawberries over each bottom half, drizzle with any remaining syrup, and top with the remaining shortcake halves.
