Make Ahead
James Beard's Strawberry Shortcakes
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39 Reviews
LagunaGreg
June 14, 2021
My kids said “ By far the best one you’ve ever made!” Ditto on bake time. Didn’t add extra cream but had to wrestle it together since it was crumbly out of the bowl. Still resulted in a super tender crumb.
Samantha
December 13, 2020
Didn't need to add an extra 1/4 c. cream like some of the other reviews mentioned. I think the key is fluffing up the flour and then spooning it into the measuring cup. I did however have to cook mine about 15 minutes extra. These have a super tender crumb.
[email protected]
July 4, 2020
Original recipe calls for a 450 degree oven - probably why people are commenting on the longer baking time
nancy H.
May 24, 2020
Amazing! I did add extra cream and baked longer as others suggested. I also added the zest from one lemon and they were so so good.
student E.
July 5, 2019
Absolutely delicious! I also had to add extra cream (~1/4 c) and bake longer.
AJ
August 9, 2018
I made this recipe for a summer bbq with friends. It came out awesome. The only changes I made was using a fork to mash the yolks and baking for 7 minutes longer. This is now a classic for me.
Carol
December 21, 2017
Hi,this sounds really great.I was wondering if I could use the fine plate of my potato ricer instead of a sieve? The RSVP brand of ricer has two plates one is very fine.It is easy to wash and also dishwasher.Seems easier than a gooey sieve ,if you have it.My daughter saw this on American Test Kitchen and bought it for me.Thanks
Kristen M.
December 21, 2017
I haven't tried this, but it sounds like it would work well! Thanks for sharing the idea.
Megan
May 21, 2017
Well.. I made these tonight and realized after they had been baking about 10 minutes that I had forgotten the baking powder!! They took much longer to get golden and did not rise of course, but they were still insanely good! Like a very large soft-baked shortbread cookie. I made them to go with this rhubarb compote (https://food52.com/recipes/4275-rhubarb-with-earl-grey-tea-cardamom-and-orange-zest) and served with vanilla ice cream. So good. These will be my go-to recipe for sweet biscuits. Much better than any I've tried before.
julia B.
July 8, 2016
These are incomparable !! The lightest most tender shortcakes in the world....the crisp delicate crust and ethereal crumb will have guests swooning and make this your favorite biscuit recipe ever. I like them best a little smaller...they rise better and bake more thoroughly when I use a 1 3/4 to 2 inch cutter. Serve 2 if necessary. Make sure to get them quite golden...if they're too pale, you'll miss the contrasting textures. I wrap mine individually in foil to reheat - opening the foil toward the last couple of minutes to crisp the exterior. As good as the first round....Superb recipe.
Pam
July 4, 2014
Made these twice to many accolades. Both times it took almost 25 minutes to get them to the golden stage. Did anyone else find that?
Caetie
May 5, 2014
These are amazing. Some of the best textured biscuits I've ever had, definitely the best I've ever made. Added some thyme to the dough and doubled it to serve 16 medium sized portions, but otherwise made as is. Made the dough about 4 hours ahead of time and chilled until baking, they also reheat nicely in the toaster the day after as well!
lynn S.
April 16, 2014
Can you refrigerate the dough up to a day ahead before baking it?
Kristen M.
April 17, 2014
I haven't done it myself, but I think that would be just fine -- there's no issue with the leavener, and it may even make them more tender.
Moni
February 2, 2014
Since the directions did not say whether to use 3/4 cup or 1 cup cream, I assumed it was 3/4 cup but my dough was way too dry. So I added more cream...1 cup total. I don't live in a dry arid climate so I assuming the direction really calls for 1 cup?
Chef C.
June 17, 2013
I agree with OrchidGirl and added more cream because the dough was too dry, more like a cup of cream or so, mine were perfect - and I froze the leftovers and they're great next time around.
Paulaob
June 16, 2013
I made these today. While I really liked them, I have a few questions. My dough was so dry, it barely held together. I think I overworked the dough trying to get it to come together. The shortcakes really didn't rise, rather spreading more than I expected. I have made many biscuits and never had these problem. The taste of the finished product was good. I just wished they had risen more.
Chef C.
May 27, 2013
I'm trying this one today for Memorial Day with my in-laws, the secret ingredient is intriguing, wonder how it'll taste?
OrchidGirl
May 15, 2013
These were tender and delicious. I had to add a bit more than the 3/4 cup of cream the recipe calls for to get the dough to bind together, however I live in a dry climate at altitude and recipes sometimes need adjustment.
live4sun23
March 16, 2013
I didn't have heavy cream on hand so I used some full coconut milk instead and the shortcakes came out great!
Carole M.
September 3, 2012
I added a large pinch of salt to this shortcake dough; it didn't seem right that it hasn't any...
Dia S.
July 14, 2012
I agree! This is the best shortcake recipe I've ever made. My guests tonight were all raves. Thank you!
SparkleDiana
July 8, 2012
The dough was so easy to work with, and the results are delish. We are having the leftovers for breakfast!
em-i-lis
July 5, 2012
This was totally great and received rave reviews! I sprinkled cinnamon on top too and included blueberries yesterday for a red, white and blue aesthetic! Marvelous!
Anthony B.
July 1, 2012
This is my new go-to shortcake! Definitely merits genius status...especially for the summer.
Anthony B.
July 1, 2012
This is my new go-to shortcake! Definitely merits genius status...especially for the summer.
kins
June 20, 2012
Made this tonight with fresh strawberries from the Farmer's Market. I will never make another shortcake recipe again. So light on the inside and a little crispy on the exterior. Heaven.
MrsBeeton
June 18, 2012
This is hands-down the tenderest, most delicious biscuit I have ever made. And I've made lots of 'em. This recipe gets five stars. Outstanding!!
ShyLemons
June 5, 2012
i made these over the weekend and they were fantastic. i've never had a dough come together so easily, and they baked up beautifully. i can't wait to try this technique for savory biscuits!
wellbraised
May 28, 2012
I made this last night, and it was AMAZING!! So good, in fact, my son had it for breakfast today, too! I couldn't find a sieve, so I grated the yolks through a fine cheese grater instead, and that seemed to be fine. I wonder if the application of sieved cooked yolks can be used in other recipes, any idea? Thank you for posting this amazing recipe!
Galapagos
May 27, 2012
Genius it is! Thank you to Kristen, Larry Forgione, and to Mrs Beard. Served this for breakfast to friends visiting from out of town. Used yesterday's farmers market strawberries and whipped cream made with Snowville Creamery heavy cream. I may need to go eat another with a remaining shortcake. If you cut square cakes there's no waste (and bigger shortcakes).
DAVILCHICK
May 27, 2012
I'm so not a baker and therefore very intimated by any recipe that calls for making your own dough but this one looked fairly straight forward so I gave it a try. I was a little nervous that the dough was too dry but when I tasted it, it seemed fine so I forged ahead. I'm so glad I did. So simple. So refreshing and light. So EASY. Plus, pushing the egg yolk through the sieve gave me all kinds of new ideas about using hard boiled eggs as a garnish! Thanks for this new dessert recipe. I'll definitely be making it again this summer!
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