Nestled in a sun-dappled corner of my grandmother’s garden, the sweet aroma of ripe strawberries mingled with the fragrance of blooming flowers. It was here, surrounded by laughter and the sounds of nature, that I first learned the art of making shortcake. Each summer, we would gather as a family to harvest strawberries, their vibrant red hues beckoning us to create something truly special. Today, I want to share with you a recipe that captures those cherished memories—a fluffy shortcake layered with luscious berries and crowned with silky vanilla bean whipped cream.
Ingredients
For the Shortcake:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 3/4 cup buttermilk
– 1 teaspoon vanilla extract
For the Berry Filling:
– 2 cups fresh strawberries, hulled and sliced
– 1 cup fresh blueberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
For the Vanilla Bean Whipped Cream:
– 1 cup heavy whipping cream
– 1/4 cup powdered sugar
– 1 vanilla bean, split and seeds scraped
Instructions
To start your culinary journey, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper, ready to catch any crumbs of joy.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. The sweet aroma of the sugar and the earthiness of the flour will transport you back to simpler times. Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, blend the mixture until it resembles coarse crumbs, with small bits of butter remaining—this is what gives your shortcakes their delightful flakiness.
Pour in the buttermilk and vanilla extract, stirring gently until just combined. Avoid overmixing; the dough should be slightly shaggy. Turn the dough out onto a lightly floured surface and knead it gently a few times to bring it together. Pat it into a rectangle about 1-inch thick.
Using a sharp knife or a biscuit cutter, cut the dough into rounds, placing them on the prepared baking sheet. Brush the tops with a little extra buttermilk for a golden finish. Bake for 15-20 minutes or until they are lightly golden and a toothpick inserted into the center comes out clean.
While the shortcakes cool, prepare the berry filling. In a medium bowl, toss the sliced strawberries and blueberries with the sugar and lemon juice. Allow the mixture to sit for about 15-20 minutes, letting the juices meld and create a beautiful syrup.
Next, whip the cream for the topping. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla bean seeds. Use an electric mixer to whip until soft peaks form—this should take about 2-3 minutes. The aroma of vanilla will fill your kitchen, making it feel like a warm hug.
To assemble your shortcake, carefully slice the cooled shortcakes in half horizontally. Spoon a generous amount of the berry mixture onto the bottom half, allowing the juices to soak in. Top with a dollop of vanilla bean whipped cream and place the other half of the shortcake on top.
Serve your heavenly berry shortcake immediately, garnished with a few extra berries and a sprig of mint if desired. Each bite will be a delightful reminder of summer days spent in the company of loved ones, the sweet, juicy berries mingling perfectly with the buttery shortcake and creamy topping.
Indulge in this comforting dessert, and let the flavors transport you to a sun-kissed afternoon in the countryside, where every moment is a celebration of togetherness and sweetness. Enjoy!