Strawberry Shortcakes
Ingredients
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3 cups sliced strawberries
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¼ cup sugar
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⅛ teaspoon salt
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1¼ cups all-purpose flour
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1 tablespoon sugar
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1¼ teaspoons baking powder
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½ teaspoon baking soda
Tools
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ice cream scoop
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whisk
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medium bowl
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wooden spoon
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measuring cups
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measuring spoons
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large bowl
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spatula
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small bowl
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June Pan
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pastry brush
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spoon
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cooling rack
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plastic wrap
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June Oven
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Preferences
Macerate the strawberries
In a medium bowl, combine the sliced strawberries, sugar and salt. Stir with a wooden spoon, lightly bruising some of the berries as you stir. Cover the bowl with a kitchen towel or plastic wrap and set aside to macerate while you make the shortcakes.
3 cups sliced strawberries
¼ cup sugar
⅛ teaspoon salt
medium bowl
wooden spoon
plastic wrap
measuring cups
measuring spoons
Combine the dry ingredients
In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt until combined. Set aside.
large bowl
whisk
1¼ cups all-purpose flour
1 tablespoon sugar
1¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
Combine the wet ingredients
In a small bowl, combine the melted butter and cold milk and mix well. The butter will solidify into small chunks.
small bowl
4 tablespoons melted unsalted butter
2½ tablespoons whole milk
Add the wet ingredients to the dry
To the bowl with the dry ingredients, add the butter and milk mixture along with the sour cream. Mix with a spatula until just combined.
spatula
½ cup sour cream
Scoop the shortcakes
With an ice cream scoop, spoons or a measuring cup, drop 6 shortcakes (about ¼ cup each) on the June Pan, spacing them 1” apart.
ice cream scoop
June Pan
Brush the shortcakes with butter
Brush the top of each shortcake with the melted butter.
pastry brush
1 tablespoon melted unsalted butter
Bake the shortcakes
Place the June Pan on the middle shelf of the June Oven. Bake the shortcakes 12 minutes, until they have risen and are golden brown. June will notify you when the shortcakes are ready.
June Oven
Cool the shortcakes slightly
Remove the June Pan from the June Oven and transfer the shortcakes to a cooling rack to cool slightly, but not completely.
cooling rack
Serve
To serve, split the shortcakes open and spoon the macerated strawberries over the bottom section. Add a dollop of whipped cream and gently rest the shortcake’s top section on the cream. Serve immediately.
whipped cream
spoon