Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Grown-Up Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 67 reviews

  • Author: Ava
  • Total Time: 38 minutes
  • Yield: 6 servings

Description

This sophisticated twist on classic strawberry shortcake features flaky biscuits made with rich bacon fat, paired with balsamic-marinated strawberries and luscious vanilla whipped cream. The savory depth of the bacon fat in the shortcakes balances beautifully with the sweet, tangy berry topping, creating an elevated dessert that’s perfect for impressing guests or treating yourself.

Ingredients

Bacon Shortcakes

  • 3 oz solid bacon fat (6 TBSP)
  • 9 oz all-purpose flour (2 cups)
  • 1 TBSP baking powder
  • 1/4 tsp baking soda
  • 1 TBSP granulated sugar
  • 1/2 tsp salt
  • 3/4 cup buttermilk

Strawberries

  • 2 cups sliced strawberries (about 12 oz)
  • 2 TBSP granulated sugar
  • 2 tsp good-quality balsamic vinegar (or more to taste)

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Prepare the Bacon Fat: Drop the bacon fat by tablespoonfuls onto a baking sheet lined with parchment or waxed paper. Freeze the fat for at least 20 minutes until it is firm to ensure it can be cut into the flour easily.
  2. Make the Dough: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Add the cold bacon fat and use a pastry blender or two knives to cut it into the flour mixture until crumbly with some pea-sized pieces of fat remaining.
  3. Combine Wet Ingredients: Create a well in the center of the flour mixture and pour in the buttermilk. Stir with a fork just until a shaggy dough forms and some dry spots remain.
  4. Knead and Shape Dough: Pour the dough onto a work surface and gently knead to incorporate all the dry flour. Pat the dough into a 1-inch thick layer, then fold into quarters. Sprinkle with a little flour and roll out gently until a little less than 1-inch thick.
  5. Cut Shortcakes: Use a 3-inch biscuit cutter to cut shortcakes from the dough. Re-roll the scraps and cut as many as possible, aiming to get about 6 shortcakes. Place them on the prepared baking sheet.
  6. Bake Shortcakes: Bake in the preheated 425°F oven for 16-18 minutes or until puffed and golden brown. Remove and let cool completely before assembling the dessert.
  7. Prep Strawberries: Combine sliced strawberries, granulated sugar, and balsamic vinegar in a bowl. Toss well and let sit for 5-10 minutes to macerate and develop flavor. Taste and add more vinegar if desired.
  8. Whip Cream: In the bowl of a stand mixer fitted with a whisk attachment, combine heavy cream, powdered sugar, and vanilla extract. Whip until medium peaks form, meaning the cream holds its shape but is still soft.
  9. Assemble Shortcakes: Slice each cooled shortcake in half horizontally. Top the bottom halves with a generous spoonful of the balsamic strawberries and a large dollop of whipped cream. Cover with the top halves and serve immediately to enjoy the fresh texture and flavor contrast.

Notes

  • Freezing the bacon fat before cutting it into the flour is crucial for achieving flaky, tender shortcakes.
  • Balsamic vinegar intensifies the flavor of the strawberries—adjust to your preference for tanginess.
  • Use cold buttermilk to keep the dough from becoming too warm, which can affect texture.
  • Be careful not to overwork the dough when kneading to keep the shortcakes light and flaky.
  • Whipped cream is best made fresh and served immediately to maintain its texture.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/grown-up-strawberry-shortcake-recipe/