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Ingredients
Shortcakes:
- 2 cups all-purpose flour
- ¼ cup sugar
- 1 tbsp baking powder
- 1 tsp finely grated lemon zest
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup cool unsalted butter, cut into pieces
- ⅔ cup buttermilk
- 1 egg, whisked with 2 Tbsp water, for brushing
Filling:
- 1 cup whipping cream
- 2 tbsp sugar
- ½ tsp vanilla extract
- 2 cups sliced fresh strawberries
- icing sugar, for dusting
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Combine flour, sugar, baking powder, lemon zest, baking soda, and salt.
- Stir in the butter until the mixture has a coarse crumbly texture (but it won't look much different).
- Stir in the buttermilk until the dough comes together.
- Turn the dough out onto a lightly floured work surface.
- Fold the dough over, scraping up any loose pieces as you fold.
- Continue to fold the dough until it comes together (this will create a flaky shortcake).
- Shape the dough into a rectangle about 10 x 6 inches and 1⁄2 inch thick.
- Cut the dough into 8 rectangles and place them 2 inches apart on the prepared baking sheet.
- Brush the tops of the shortcakes with the eggnog and bake for 18 to 20 minutes, until the tops are evenly browned.
- Let shortcakes cool to room temperature.
- Whip the cream until it reaches a soft peak, then stir in the sugar and vanilla.
- To assemble, divide one shortcake in half horizontally.
- Place the bottom half on a plate and top with a little whipped cream.
- Place the strawberries on top, then gently place the top of the shortcake on top of the fruit.
- Sprinkle the shortcake with powdered sugar and serve immediately.
- Shortcakes are best served the day they are baked, but the batter can be frozen and thawed in the refrigerator before baking.
Enjoy
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