Valentine’s Day Recipe: Strawberry Shortcake

For something a bit different this Valentine’s Day, I love this Strawberry Shortcake recipe. Juicy strawberries, billowy homemade whipped cream and crumbly shortcake – is there really any better combination? For this Valentine’s Day edition, I like to use a heart-shaped cutter for the shortcakes.

This recipe also happens to be a sneak preview of one of our brand new Culinary Center classes that we’ll be introducing on Vista during her 2023 Inaugural Season. For the first time ever, we’ll be devoting an entire class to dessert by hosting a special after-dinner, pre-show dessert class. Happy Valentine’s Day and we look forward to seeing you on board soon!

STRAWBERRY SHORTCAKE RECIPE
MAKES 4 SHORTCAKES

INGREDIENTS

SHORTCAKE INGREDIENTS

• 2 cups all-purpose flour
• ¼ cup plus 1 tablespoon sugar
• 3½ teaspoons baking powder
• 6 tablespoons butter, cubed
• 2 hard-boiled egg yolks, pushed through a fine mesh strainer
• ¾ cup heavy cream
• 2 tablespoons butter, melted

STRAWBERRY TOPPING INGREDIENTS

• 4 cups strawberries, quartered
• 2 tablespoons plus 1 teaspoon sugar
• 1 cup heavy cream

DIRECTIONS

MAKE THE SHORTCAKE DOUGH

1. Line a sheet pan with parchment paper.
2. In a food processor, lightly pulse the flour, ¼ cup of the sugar and the baking powder. Gradually add the butter cubes, continuing to pulse until the mixture resembles coarse meal. Add the egg yolks and cream and process gently until the dough comes together.
3. Transfer the dough to a floured work surface and knead until smooth. Pat the dough into a 1-inch-thick round. Using a 3-inch round cutter – or a heart-shaped cutter if you have one – cut out 4 shortcakes.
4. Brush the tops with the melted butter and sprinkle with the remaining tablespoon of sugar.
5. Place the shortcakes on the prepared pan and refrigerate for 1 hour.

PREPARE THE TOPPING

1. In a medium bowl, stir together the strawberries and 2 tablespoons of the sugar.
2. In a stand mixer using a whisk attachment, whip the cream and the remaining teaspoon of sugar until soft peaks form.

BAKE AND ASSEMBLE THE SHORTCAKES

1. Preheat the oven to 350°F/177°C.
2. Bake the shortcakes until golden brown, about 12 to 15 minutes.
3. Remove from the oven and let cool slightly. Using a serrated knife, slice the shortcakes in half lengthwise.
4. Place the bottoms on plates and spoon half of the strawberries and juices over them. Top with dollops of whipped cream. Add the tops of the shortcakes and top with the remaining strawberries and cream.

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