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Strawberry Shortcake with Lemon Curd Whipped Cream

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For the Strawberries:

  • Roughly 1 lb Harry & David Giant Strawberries (stemmed, hulled, quartered, and chopped)
  • 3 tablespoons granulated sugar
  • pinch of kosher salt

For the Egg Wash:

  • 1 large egg
  • 1 teaspoon whole milk
  • For the Shortcakes:
  • 2 cups unbleached all purpose flour
  • ¼ cup granulated sugar
  • 4 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 6 tablespoons cold unsalted butter (cut into 1/2-inch cubes)
  • ¾ cup cold buttermilk
  • 1 large egg
  • demerara sugar (for sprinkling)

For the Lemon Curd Whipped Cream:

  • cup chilled heavy cream
  • ¼ cup Harry & David Lemon Curd


  • Preheat the oven to 450 degrees Fahrenheit with a rack in the center position. Line a half sheet pan with parchment paper and set aside.

Prepare the strawberries:

  • Combine the chopped strawberries, sugar, and pinch of salt in a medium bowl. Toss to combine and allow to macerate while you prepare the shortcakes.

Make the egg wash:

  • In a small bowl, whisk together the egg and teaspoon of milk. Set aside.

Prepare the shortcakes:

  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  • Add the cold butter pieces and toss in the flour mixture.
  • Using a pastry cutter or fork, cut the butter into the flour until the mixture resembles coarse meal and there are larger pea-sized chunks of butter throughout.
  • It is important for the butter to remain extremely cold throughout the process. If warms too much, transfer the entire bowl to a freezer for 5 to 10 minutes to chill.
  • In a measuring cup, whisk together the buttermilk and egg. Create a well in the center of the dry ingredients and add the buttermilk mixture.
  • Using a wooden spoon, stir the wet ingredients into the flour mixture until it just comes together and the flour has just absorbed. It will be shaggy.
  • Transfer the dough and any dry remaining bits to a lightly floured countertop.
  • Knead the dough until it comes together, dusting the dough lightly with flour as necessary to prevent it from sticking to your hands or the countertop. Press the dough into a disc that is roughly 3/4-inch thick.
  • Fold the dough over itself 2 to 3 times, this will help create layers. Use a 2.5-inch biscuit cutter (dipped in flour to prevent sticking) to cut out 6 shortcakes.
  • Do not twist the cutter as you cut the dough, as this will prevent them from rising evenly.
  • Press the remaining scraps together to cut out another 1 to 2 biscuits.
  • Transfer the scones evenly on the lined sheet pan, setting apart by several inches.
  • Lightly brush the tops of the scones with egg wash and sprinkle with demerara sugar.
  • Bake at 450 degrees for 10 to 15 minutes, or until tall and golden brown.
  • Transfer to a wire rack to cool as you prepare the lemon curd whipped cream.

Prepare the lemon curd whipped cream:

  • Place the chilled heavy cream in a large, deep mixing bowl. Using a hand-held mixer, stand mixer with whisk attachment, or whisk, whip the cream until it holds soft peaks. Fold in the lemon curd (feel free to add more to taste).


  • Using a serrated knife, split the shortcakes. Top the bottom half of the shortcake with a large spoonful of macerated strawberries with juices, then top with and lemon curd whipped cream, and the remaining shortcake half. Serve immediately.
  • Shortcakes are best served the day of baking, but can be baked up to a day ahead and reheated in a 350 Fahrenheit degree oven.
  • Strawberries can be prepped and refrigerated for up to 2 hours prior to serving.
  • Lemon curd whipped cream will hold for several hours in the fridge, whip and mix again if necessary just before assembly.
Author: Laura Davidson
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