Strawberry Shortcake
Strawberry Shortcake is perfect for a crowd! A vanilla scone recipe bakes up pillowy soft. One recipe makes 18 cakes and they can be frozen ahead.
Servings 18
Ingredients
- 3 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 2 tsp baking soda
- 1 1/2 tsp kosher salt
- 2 sticks unsalted butter cold and cut into 16 pieces
- 2 tbsp pure vanilla extract
- 1 cup full-fat buttermilk
Instructions
- Preheat oven to 375 degrees F. Line two sheet pans with parchment paper or silicone baking mats.
- In a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt.
- Turn the mixer to low speed and add the butter, 1 tablespoon at a time, Allow about 30 seconds between the addition of each piece of butter. Continue mixing until the flour is the texture of coarse sand.
- Mix together the vanilla and buttermilk in a glass measuring cup.
- With the mixer on low speed, add about 3/4 of the buttermilk to the flour mixture. If the dough comes together as pictured, you've added enough. If not, add the remaining buttermilk until a cohesive dough forms.
- Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the dough a couple of times to make sure it is well combined. But don't over mix it.
- Use a large cookie scoop to divide the dough into rounds on the baking mats. You will get between 16 and 18 shortcakes total.
- Bake the shortcakes, rotating the pans halfway through, for 14 - 16 minutes. Until the shortcakes are lightly browned and just firm to the touch.
- Top the cooled shortcakes with fresh, sugared strawberries and whipped cream