Strawberry Shortcake Recipe

Good Morning tennis fans! It’s Breakfast at Wimbledon time and I couldn’t be happier! Not only are we hopefully gearing up for what’s expected to be an epic tennis match between Djokovic and crowd favorite Federer (missing Nadal terribly!), we are also keeping with our tradition of serving Strawberries and cream – just gussied up with a biscuit for good measure. Strawberries and Cream for the Brits plus traditional shortcakes for the Americans, yields one Grand Slammin‘ dessert!

Last year I was lucky enough to attend Wimbledon for three days with my mom as a gift after graduating from St. Andrews. We braved rain, sleet and cold and cheered for sunny skies and amazing athletes. Each day we happily partook in the old English tradition of strawberries and cream at Wimbledon and flutes of champagne for good measure! A girl’s gotta keep warm after all! I can’t be at Wimbledon this year, but can certainly still eat strawberries and cream. This unbelievably delicious Strawberry Shortcake recipe holds serve!

This strawberry shortcake recipe is highly adaptable and yields either 6 supersize individual shortcakes or 8 regular size shortcakes.

Ingredients
Shortcake 
2 1/4 cups unbleached all purpose flour
1/3 cup sugar, plus 2 tablespoons sugar for shortcake top
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher or sea salt
4 oz or 1/2 cup cold unsalted butter, cut into 1/2 inch pieces
1 large egg
1/2 cup heavy cream, plus additional 2 tablespoons for brushing shortcake tops
1 teaspoon vanilla extract
1/2 teaspoon almond extract
zest of 1 orange (optional)
Whipped Cream
1 1/2 cups heavy cream
2 tablespoons granulated sugar
1 teaspoon vanilla
Strawberries
1 pound ripe strawberries, hulled and sliced 
2 tablespoons sugar
Instructions
Step 1: Position rack in middle of oven and heat oven to 425 degrees F. In bowl of food processor add flour, 1/3 cup sugar, baking powder, baking soda, salt and orange zest. Pulse until combined. Add butter and pulse until just combined. Do not over mix as chunks of butter are what gives this shortcake lightness in between layers. 
Step 2: In a bowl, beat the egg, heavy cream, vanilla and almond extract with a fork. Pulse food processor and add liquid through opening to just combine. Do not overwork or your dough will become tough.

Step 3: Transfer dough into lightly floured surface and roll into a 3/4 inch circle. At this point you can either cut the shortcake into 6-8 triangles or leave as a circular cake. For a circular full size cake, form dough from processor directly onto sillpat or parchment paper lined baking sheet you are planning to cook with. Brush top of shortcake with heavy cream and sprinkle 2 tablespoons sugar on top.
Step 4: Bake for 10-15 minutes for individual shortcakes, rotating shortcakes 1 time in oven. For 1 large shortcake, bake for approximately 25 minutes, rotating once. If the top browns too quickly loosely cover with aluminum foil. 
Whip The Cream
In a large chilled metal bowl, whip the heavy cream and sugar and vanilla to barely soft peaks with an electric mixer or whisk. 
Prepare the Strawberries
Combine hulled and sliced strawberries and sugar. If you desire, mash part of mixture for a more concentrated flavor. Set aside.
To Assemble
Cut warm shortbread in half horizontally, spoon a generous amount of strawberries and their juice over the shortcake bottoms. Top with a generous dollop of whipped cream and cover with top of shortcake layer. If you so desire, add additional cream and strawberries to the top, alternatively you may dust with powdered sugar. Enjoy!
If you are making a whole strawberry shortcake, slice cake in half using a serated knife. With 2 spatulas carefully remove top and place to side keeping spatulas underneath shortcake. Once strawberry shortcake is filled, carefully place top back on using spatulas as a guide 
Tips
*Depending on the season, the strawberries may require more or less sugar. 
*Orange zest adds a brightness to the shortcakes that is a welcome addition, particularly to winter strawberries
*Do not over process the butter and flour! Stop pulsing when flour is pea size. 
*The below Breakfast at Wimbledon Strawberry Shortcake photos are the above recipe doubled for a large crowd. This generously served around 20 people when doubled. 
Strawberries from our local farm, Verrill Farm in Concord! 
whipped cream perfection – soft peaks!

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