Recipes full

header stroke
off the menu blog title
who we are and contact us dash
who we are
contact us
main tab
home tab
cookbooks tab
recipes tab
staff blog tab
the front burner tab
featured recipe tab
the prep tab
from our kitchen tab
cheers tab
news nosh


header stroke

Strawberry-Pecan Shortcakes

Book Title

About the book

Strawberry-Pecan Shortcakes

From Fruitful

It’s no secret that strawberries and buttery shortcakes are a heavenly match, but strawberries and buttery pecans are a close second. These biscuits are crisp on the outside with a fluffy center perfect for soaking up all those macerated berry juices. If you like your shortcakes with more heft, split and toast them just before filling.


1 pint / 340 g ripe strawberries, hulled and sliced
3 tablespoons packed light brown sugar, plus more as needed
Pinch of kosher salt
Zest of 1/2 orange

1-1/2 cups / 210 g all-purpose flour
1/3 cup / 70 g granulated sugar
2-1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup / 60 g pecans, coarsely chopped
5 tablespoons / 70 g unsalted butter,
very cold and cut into cubes
3/4 cup / 180 ml sour cream, more as needed
1 teaspoon pure vanilla extract
Whipped cream, for serving

In a small bowl, combine the strawberries, sugar, salt, and orange zest. Let the mixture stand at room temperature while you prepare the biscuits.

Preheat the oven to 450°F / 230°C. Line a large baking sheet with parchment paper.

In the bowl of a food processor, pulse together the fl our, sugar, baking powder, baking soda, and salt. Pulse in the pecans until finely ground. Pulse in the butter until the mixture forms pea-sized crumbs. Pulse in the sour cream and vanilla until the mixture just forms a sticky dough (if it seems dry, add additional sour cream, 1 tablespoon at a time, as needed).

Spoon scant 1/2-cup / 95 g portions of dough onto the prepared baking sheet. Bake until the shortcakes are golden brown, 12 to 15 minutes. Remove the baking sheet from the oven and transfer the cakes to a wire rack to cool.

Taste the strawberries and add more sugar if necessary. Split the shortcakes and top each serving with strawberries and whipped cream. Serve immediately.

facebook tab
twitter tab
pinterest tab
youtube tab

RUNNING PRESS. An Imprint of Perseus Books,  A Hachette Book Group Company
Privacy Policy
    Terms of Use