Easy Drop Berry Shortcakes
Total Time
20 minutes plus cooling time
Cook Time
15 minutes
Rating
0 out of 5 stars
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Ingredients
6-8 servings
- 2 1/4 cups (295 grams) all-purpose flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3 tablespoons (40 grams) granulated sugar
- 1/4 teaspoon fine sea or table salt
- 6 tablespoons (85 grams or 3 ounces) unsalted butter, cold, cut into chunks
- 2 large egg yolks
- 3/4 cup plus 2 tablespoons (205 ml) heavy cream
- 3 tablespoons (35 grams) raw or turbinado sugar
- 1 pound (455 grams) strawberries or mixed berries, hulled and halved if large
- 2 tablespoons (25 grams) granulated sugar, or more to taste
- 1 tablespoon (15 ml) fresh lemon juice (optional)
- 1 cup (235 ml) heavy or whipping cream
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Preparation
Step 1
Heat oven to 400 degrees F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl, whisk together flour, baking powder, baking soda, granulated sugar, and salt until thoroughly combined.
Step 3
Add butter and using your fingertips or a pastry blender, break it into small bits, the largest should be no bigger than a small pea.
Step 4
In a small bowl, whisk yolks with a splash of cream, then pour rest of cream in and whisk to combine.
Step 5
Pour into butter-flour mixture and use a rubber spatula to mix and mash it together into one cohesive dough.
Step 6
Divide dough into 6 large or 8 smaller shortcakes by pressing the dough into a circle and using a knife to divide it into wedges.
Step 7
Place raw or turbinado sugar in a small bowl. Roll each wedge of shortcake into a ball in your hands and roll it through the sugar, leaving a small area bare.
Step 8
Place it, bare spot down, on the prepared baking sheet. Repeat with remaining dough wedges.
Step 9
Bake for 15 minutes, until lightly golden all over. Let cool completely on tray or on a cooling rack.
Step 10
Mix berries, 2 tablespoons sugar, and lemon juice in a bowl and let macerate.
Step 11
In a larger bowl, beat cream until soft peaks form. Add sugar to taste.
Step 12
Carefully split each cooled shortcake with a serrated knife. Spoon berries and their juices over bottom half. Heap generously with whipped cream. Place shortcake lid on top. Eat immediately.
Step 13
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Chef's notes
The trickiest part is not eating them plain; they make a great breakfast scone.
Consider trying 'breakfast shortcakes' with sweetened yogurt instead of whipped cream.
For a substitute, 2 egg yolks can sometimes be replaced with 1 whole egg, but this has not been tested for this recipe.
Best consumed fresh on day one; they may firm up slightly if stored.
