Recipe: Chef Judi Gallagher's Strawberry Shortcake

Homemade shortcake is topped with fresh Florida strawberries and homemade whipped cream in this simple yet decadent dessert.

By Judi Gallagher March 2, 2015 Published in the March 2015 issue of Sarasota Magazine

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2 cups all-purpose flour


2 Tablespoons granulated sugar


1 tablespoon baking powder


1 teaspoon kosher salt


12 tablespoons (1 1/2 sticks) cold unsalted butter, diced


2 extra-large eggs, lightly beaten


1/2 cup cold heavy cream


1 egg beaten with 2 tablespoons water or milk, for egg wash


2 pints fresh strawberries, hulled and thickly sliced


Whipped cream (recipe follows)


Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.


Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.


Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.


To serve, toss the strawberries with 1/3 cup of sugar . Split biscuit and place bottom on dessert plate. Spoon strawberries and whipped cream over top. Top with biscuit and a more strawberries and whipped cream.


Whipped Cream


Chill mixing bowl and whip in refrigerator for one hour or more


Pour 1 cup heavy whipping cream and 1 teaspoon vanilla into mixing bowl, and whip for about 2 minutes. Add sifted confectioners’ sugar to taste (about ¼ cup). Whip until semi-firm. Refrigerate up to 24 hours.

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