Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder (double-acting)
1 cup cold unsalted butter, cubed
2 large eggs
3/4 cup whole milk
2 large egg yolks (for custard)
3/4 cup whole milk (for custard)
1/4 cup heavy cream (for custard)
1/4 cup granulated sugar (for custard)
1 1/2 tsp pure vanilla extract (for custard)
2 tbsp cornstarch (for custard)
1 cup fresh strawberries, sliced
Instructions
Preheat oven to 400°F (204°C) with a baking sheet inside.
In a large bowl, combine flour, 3/4 cup sugar, and baking powder.
Cut cold butter into the dry mixture until it resembles cornmeal.
In a separate bowl, whisk eggs, then gradually add milk.
Stir wet ingredients into dry mixture until just combined (avoid over-mixing).
Transfer dough to baking sheet and form into a 9-inch round disc.
Bake 15-20 minutes, rotating halfway for even browning.
For custard: Whisk egg yolks with 1/4 cup sugar until pale. Whisk in cornstarch.
Gradually add 1/2 cup milk and 1/4 cup cream to custard mixture, then cook over medium heat until thickened.
Stir in remaining milk, cream, and vanilla extract. Cool completely.
Slice shortcake and layer with cooled custard, fresh strawberries, and remaining custard.
Notes
Use pastry flour for extra tender texture
Rotate pan halfway through baking for even browning
Check doneness: Press a scallop; it should hold an imprint briefly
Avoid over-mixing to maintain flaky layers
Substitute coconut sugar (add 2 tbsp extra liquid)
Coconut oil enhances flavor but may alter texture
Store in airtight container refrigerated for up to 3 days
- Prep Time: 20
- Cook Time: 25
- Category: Fruit-Based Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 80
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 40mg