Summertime desserts are all about highlighting produce at its peak, while trying to stay cool! Strawberry shortcake is a quintessential summer dessert. Fresh berries, cold vanilla bean flecked whipped cream, and a buttery crumbly shortcake makes for a winning combination. Although cold butter technically can’t be used in the plastic whipping bowl, using frozen grated butter is a great workaround that allows shortcakes and biscuits to be made with the Ankarsrum.
Once the dry ingredients are whisked together, the frozen butter is added and mixed until it is coated with the flour mixture.
All that’s left is to add the buttermilk and gently combine.
Make sure to turn the dough out onto a lightly floured surface. Sprinkle the top with flour as well before rolling out.
For the strawberries, I like to add a little jam to thicken up the juices that the sugar will draw out.
A tip for the whipped cream. While it can obviously be made in the plastic whipping bowl, with the balloon wire whisks, pre-whipped cream doesn’t hold very well. If bringing to a potluck or party, I prefer to mix together cream, sugar and vanilla bean paste and pour into a whipped cream dispenser. Then I just place in the cooler and take the N2O cartridge with me. When dessert time comes around, screw in the cartridge and whipped cream is ready. I like this one a lot. Holds a pint of heavy cream, 3 different nozzles and no plastic parts.
Obviously, it is best to make this dessert during strawberry season when the berries are at their peak. I prefer my whipped cream slightly sweet and full of vanilla flavor. Please feel free to adjust to the sugar/vanilla extract ratio to suit your tastes.
If you are unsure of how to assemble the double whisk bowl of your Ankarsrum mixer, please check out this video: https://www.youtube.com/watch?v=n3sqjYgyzc0
Prep Time: 35 minutes
Cook Time: 14 minutes
578 g. (1 pound) fresh strawberries, sliced
14 g. (1 Tbsp.) sugar
28 g. (1 Tbsp.) seedless strawberry jam
240 g. (2 cups) all-purpose flour
12 g. (1 Tbsp.) baking powder
2 g. (½ tsp.) kosher salt
57 g. (¼ cup) sugar
Zest of 1 medium orange
87 g. (6 tablespoons) frozen unsalted butter, grated
195 g. (3/4 cup) cold buttermilk
Sanding sugar for topping, optional
For Whipped Cream:
460 g. (2 cups) heavy whipping cream
14 g. (1 Tbsp.) sugar
10 g. (2 tsp.) vanilla bean paste or extract
Preheat oven to 400º F. Line a half sheet pan with parchment paper or a silicone baking mat.
Combine the strawberries, sugar and jam in a medium bowl. Mix gently, cover and set aside until ready to use.
Add the all-purpose flour, baking powder, salt, sugar and orange zest to the plastic whipping bowl of the Ankarsrum mixer fitted with the single wire whisk. Whisk on the lowest speed (12 o’clock position) until the orange zest thoroughly mixes in with the dry ingredients, approximately 30 seconds.
Add the grated frozen butter and whisk at low speed, (1 o’clock position), until the butter and flour mixture begins to form pea-size pieces; approximately 45 seconds. Add the buttermilk and whisk at the lowest speed for 30 seconds until the dough begins to come together.
Turn out the dough onto a clean surface and gently knead until the flour mixture is fully incorporated, being careful not to overwork the dough. Roll the dough out on a lightly floured surface a ½ inch thick, and cut into shortcakes with a 2 ¾ inch round biscuit/cookie cutter. Re-roll the scraps and cut out a total of 8 shortcakes.
Place the shortcakes on the prepared sheet pan. Sprinkle tops with sanding sugar if desired. Bake for 12-14 minutes; until the shortcakes have risen and are beginning to turn golden brown.
Once baked, let cool on the sheet pan for 5 minutes and then move to a cooling rack while the whipped cream is prepared.
Wash and dry the whipping bowl and fit the whisk attachment with the balloon whisks. Add the whipping cream and begin to whisk on low speed (2 o’clock position). Slowly add the sugar and vanilla bean paste. Raise the speed to medium (5 o’clock) and whip until soft peaks form, approximately 30-45 seconds. If you prefer a stiffer cream, whisk for 15-30 seconds longer.
To serve, split the shortcakes in half lengthwise and fill with whipped cream and strawberries. Shortcakes are best eaten the day they are prepared.
Yield: 8 servings
Whole Wheat Version
-Replace all purpose flour with 226 g. (2 cups) whole wheat pastry flour. If milling at home, use soft white wheat.
-If desired, replace sugar in strawberries with 11 g. (1 Tbsp.) sucanat with honey. Replace sugar in shortcakes with 43 g (1/4) cup sucanat with honey. Use agave nectar or honey to sweeten whipped cream, 21-42 g. (1-2 Tbsp.)
-Follow instructions above.
Gluten Free Version
Tackling a gluten-free shortcake became quite an undertaking. Lots of reading, research and 4 failed attempts. The key to gluten-free baking is finding the right blend of gluten-free flours and then helping them out. After testing several different kinds, I almost always use King Arthur Gluten Free Measure for Measure Flour. Since gluten-free flour is low in protein I also added an egg to help with the consistency of the shortcake and used a blend of baking powder and baking soda. I found it necessary to switch the buttermilk to sour cream and use oil and butter since the flours absorbed liquid very differently. The end result was a very crumbly dough:
but a little kneading helped it out. And letting it sit for 30 minutes before baking. This might seem like an odd step, but allowing the dough to rest gave the gluten-free flours/starches time to absorb the liquids and lose the grainy texture so often associated with rice flour.
The gluten-free shortcake actually ended up being the prettiest one in my opinion. Please note though, gluten-free baked goods are best eaten the day they are made.
Gluten-Free Strawberry Shortcake
-Replace all-purpose flour with 240 g. (2 cups) of a measure-for-measure/cup-for-cup gluten-free flour
-To dry ingredients, add 5 g. (1 Tbsp.) powdered milk and 1 g. (1/4 tsp.) baking soda
-Reduce butter to 108 g. (4 Tbsp.)
-Add along with buttermilk: 1 beaten egg, 15 g. (1 Tbsp.) water, 24 g. (2 Tbsp.) vegetable oil, and 170 g. (3/4 cup) sour cream.
-Follow instructions above until shortcakes have been cut out. Before baking, cover and allow to sit for 30 minutes to help gluten-free flour absorb liquid and reduce grainy texture.
-Best eaten day made.