- 1 large egg
- ½ c. heavy cream
- 1 ½ c. all-purpose flour
- ½ c. granulated sugar
- ⅓ c. packed light brown sugar
- 1 tbs. kosher salt
- 1 ½ tbs. baking powder
- 8 tbs. unsalted butter, cut into small pieces and chilled (1 stick)
- ¼ c. vegetable shortening, at room temperature
- ½ c. confectioners’ sugar
- 4 c. strawberries, preferably a naturally sweet and not-too-big variety like tri-star, hulled
- ¼ c. sugar
- 1 ½ c. heavy cream
- ½ c. sour cream
- ¼ c. confectioners’ sugar
- pinch kosher salt
Crack the egg into a small graduated measuring cup and whisk it to thoroughly mix the white and the yolk. decant or spoon off half of it (you can discard that part of the egg or reserve it for another use). add enough cream to the egg in the measuring cup to make ½ cup. stir briefly, then put the mixture in the refrigerator to chill.
Combine the flour, granulated sugar, brown sugar, salt, and baking powder in the bowl of a stand mixer outfitted with the paddle attachment and stir them together. add the butter and shortening and turn the mixer on to its lowest setting. mix the fat in until the batter is gravelly, with pea-sized lumps everywhere, which shouldn’t take much more than 4 minutes.
Once you’ve got the sandy, lumpy, dryish, short batter together, grab the cream mixture from the refrigerator and stream it into the batter, stirring it in with the machine still on its lowest speed. Do this for as short a time as humanly possible, just until the liquid is barely absorbed; do not overmix. let the dough rest in the mixer bowl for 10 minutes.
Scoop the batter into little balls, using about 2 tablespoons for each (you can assist their shaping lightly with your hands) and line them up on a baking sheet. You should have 8 balls. chill in the refrigerator for at least 30 minutes, and as long as overnight.
Heat up the oven to 350 degrees Fahrenheit. Line a couple of baking sheets with parchment paper or silpats.
Pour the confectioners’ sugar into a wide shallow bowl. roll each of the shortcakes through the sugar to coat very lightly, tap off excess, and place the dusted cakes on the prepared baking sheets, with enough room between them to allow them to double their footprint while baking.
Bake for 9 to 11 minutes. the cakes will spread and then rise—the baking powder in it will give them a final, poofy kick, and the confectioners’ sugar on the outside should crackle when they’re ready. Overbaked is preferable to underbaked with these cakes. If their centers fall apart after you pull them from the oven, bake for another 60 to 90 seconds. Transfer to a rack and let cool.
Serve with strawberries and a generous dollop of whipped cream.
One to 2 hours before you intend to serve them, gently toss the strawberries with the sugar; the sugar will draw out the juices from the strawberries. Serve cold or at room temperature, allotting about ½ cup of strawberries per serving. Use the macerating liquid as part of the dish ― pour it over the shortcakes and strawberries.
Combine the heavy cream, sour cream, confectioners’ sugar, and salt in a large bowl and whisk with an electric mixer or by hand until medium peaks form. The whipped cream can be made ahead of time and kept in the refrigerator for up to a few hours. Re-whisk before serving.