Shortbread, version 3

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I forgot to grab a picture of this, but it’s a classic strawberry shortcake with a biscuit-like shortbread. This was good—I give it an 8. However, my original versions aren’t any less awesome, so I might stick with those.


Classic Strawberry Shortcake

By Karen Barker Fine Cooking Issue 111

  • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling
  • 1/3 cup plus 1 Tbs. granulated sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. kosher salt
  • 4 oz. (1/2 cup) cold unsalted butter, cut into 1/2-inch pieces
  • 1 large egg
  • 1/4 cup heavy cream; more for brushing
  • 1/4 cup buttermilk

Recipe and instructions can be found at link below:

https://www.finecooking.com/recipe/classic-strawberry-shortcake

So, I followed this pretty close, except I cut the sugar down to a scant 1/4 cup and it was fine. This has a great texture. We added a few Tbs of lemon zest (as well as a few Tbs of lemon juice to the liquid), and that was a fun change.

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