Classic Strawberry Shortcake Recipe - How to Make Strawberry Shortcake
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- เผยแพร่เมื่อ 30 ก.ย. 2024
- Learn how to make a Classic Strawberry Shortcake Recipe! Go to foodwishes.blog... for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Strawberry Shortcake!
Check out the recipe: www.allrecipes.com/Recipe/244201/Chef-Johns-Classic-Strawberry-Shortcake/
This recipe does not match the website. I would double check the butter situation. In the video is say half a stick which he uses half a pound of butter. Which is half a stick. But on the website it describes half stick (like the small sticks) which are a quart of a pound each. Okay you’re welcome
"As far as I'm concerned, if we can't take a bath in it, it's not a wet ingredient."
LOL!
Scientist here: Yes it is because of molecules.
Harlequin314159 more like osmosis
Harlequin314159 Osmosis! :D
:)
bedonkedong1 Jones.
Harlequin31415
"But this time I ripped it off my own grandfather" HAHAHA dunno why that was so hilarious
Amy Lewis laughed hard at that too
"What kind of a psychopath would use canned whipping cream?" ha ha ha! Beautiful!
The best kind of psychopath: the lazy psychopath.
What's wrong with that though? I've never had it
You are the Jeff Goldblum of your family recipe heirloom.
Haha, I can just imagine how many people are going to burn their butter....
MUDSWAT that would totally be me.. Lol
Dunno how but, I almost always manage to screw something up.
Lol...
MUDSWAT didn't burn it, but accidently spilled some on the kitchen rug and my foot when swirling it a bit too energetically. gg me 👍👍
I like the line about your Grandfather looking down and asking "What's up with browning the butter, I never did that". That would be a comment that my Grandma would make lol.
l'm going to write here the chemical reasoning for why when adding sugar to sliced or quartered strawberries, their juices come out. (Warning: Nerd content ahead) When strawberries (or any fruit for that matter, except bananas 'cause they're dumb) come in contact with sugar (or salt, but who would add salt to strawberries?) their outside surface becomes highly concentrated, therefore the water molecules inside of the strawberries are all like "Oh man, check the outside of our home, it's like a party without any people yet, when in here it's a total snooze fest, let's go outside and party" "Yeah, let's do that, but let's not forget to bring our wallets, remember what happened last time?" (The wallets in this analogy are the tens of strawberry-flavor molecules dissolved in said water (in a much lower concentration than in the outside of the strawberry, that's why that party sucks. Low concentration of a solution = Lame party)) Thus the water molecules go out of the strawberry until the concentration of the outside solution equals the concentration of the inside solution, which happens because the celular wall of the strawberry (as with every smart fruit) is semiporous allowing for the passage of water without allowing for the passage of proteins (because proteins are ginormous and water is just 3 little atoms (2 of which are the smallest atoms in the universe))... in conclution, chef John was right... it *was* because of molecules. XD
Alejandro Quesada You should have been my science teacher!!
I like you illuminati guy
Haha your explanation is so awesome, keep it up!
Alejandro Quesada This totally made my day. lol
Aka Osmosis...
That Drake reference made my day! Cooking ant Drake my two favorite things lol
Keila Kandid as in the coffee cakes right?
ooooh, soo had me cringe, lol! But yes, that was a really good one
Keila Kandid Cooking aunt Drake is only one thing though.
Drake & food are essentials to a good life
Keila Kandid and he did it without missing a beat. But lets be honest..if Drake were a food it would be strawberry shortcake.
LOL at the drake reference!
I prefer French Vanilla Ice Cream on my short cakes... Don't really like whipped cream
David Lemon Do they grow vanilla in France?
tigerwa With the right tools you can grow anything anywhere, wouldn't put it beyond them to grow vanilla in france, besides don't forget that france's southern border is to the mediterranean. Otherwise, the french used to have a lot of colonies in the far east/orient region.
You're a special snowflake, aren't ya?
tigerwa Haha ... it's just a brand of Ice Cream
Xavier Mettle Kinda am.. As Chef John says... your the Captain of your own ship... lol
I want the story of the grandfather! Looks sooo good!
Shut up i steal ur bionicles
To my strawberry mixture, I add about 1/3 C sugar, 1/4 tsp salt, 1 tsp vanilla and 1 tsp (or so) of lemon juice. I let it sit for an hour as well and I dunno; I LOVE the sauce it makes! :9
I AM the Drake of my strawberry shortcake! Finally, the recognition I’ve craved! 🍓🏆
Sugar is a humectant, and absorbs liquids.
Strawberry has a high water activity and the surface does not prevent water migration, that's why. :)
Did you say that the berryations are up to us?
mrtodd3620 hilarious!
MikeTheBarber63 I hope you aren't dissing my humorous fraise.
mrtodd3620 on the contrary I am celebrating it! I think it is hilarious! oooops you got me...you said fraise! Double points to you!
MikeTheBarber63 I am sculpting a Greek frez in your honor.
mrtodd3620 Surely they call you "The Punisher"!
Hands down, the BEST strawberry shortcake I've ever had in my long and storied life. Chef John, my family thinks I'm a culinary genius thanks to you. Kudos!
Great with berries, but substituting peaches is fantastic as well. One mistake I notice, however, was the whipped cream. Through personal testing, I have determined that a "dollop" = 1 1/4 cups. Anything less is not a dollop. Try it, and you will see that I am correct.
Drake reference... nice.
When?
Nur La grande ***** he also said started from the bottom. A Drake lyric
Aero of the Cosmos ui
I thought he was going to say you are the Justin Timberlake of your strawberry shortcake.
Using biscuits for shortcake is the ONLY way to go. Maybe it's a California thing, but growing up, we always used those little round golden cakes. Then I moved to Florida, and most people used the biscuits, which is so much better! Now, I'm back on the west coast and every time I see those little golden round cakes in the store I frown and shake my head in dismay.
Thank you for sharing. Lives were bettered in the distribution of this story.
Auntie Didi Yeah I just recently discovered that those little yellow cakes aren't even real shortcake. They're more like a "mystery sponge cake." I still think they're delicious, but totally inferior to homemade shortcake.
Tal Kornfeld Of course lives were bettered. Nobody should eat those little mystery sponge cakes, ever again. :-D
Auntie Didi i always wondered what real shortcake was like because those mysterious angle food sponge cakes were all i had eaten as it.
Yeah we need truth in advertising. Don't say it's strawberry shortcake if the cake is actually spongecake. If it's that, then call it what it is: strawberry spongecake. Which is good, but not as good as strawberry shortcake with actual shortcake (shortbread, biscuit, whatever you want to call it).
When I watch Chef John, I learn how to cook and how to rhyme.
LMFAO at the Drake comment. LOVE IT!
K Moss I died
Should have been the "Sir Francis Drake of your strawberry shortcake".
6:14 "We started from the bottom now we here"
Watching that butter melt was somewhat mesmerizing.
I enjoy both recently whipped heavy cream and spray can cream.
Me too
surprised theres no cayenne
Lol
I'm getting a colonoscopy tomorrow and can't eat anything but clear liquids today and your videos are killing me, yet I can't stop watching them.
Kennedy Walsh Ah, you are into self-torture, huh? How's that juice going tonight? ACK! Hated that stuff!
Save some of your colon prep for added flavor 👍
Just to spread some knowlege: its called osmosis. Te conzentraition of Walter outside the cells is lower than inside wich leads to a force (german: Konzentrationsgefälle) pulling the Walter out of the cells. The same goes for the sugar, but because the molecules are mich bigger the dont enger the cell that easy.
Thats why there are those jucies and the colour darkens.
I am really sorry for my bad writing, i am no native speaker:P
I actually made this for Mother's day! Except I pulverized the strawberries and mixed it in with some melted chocolate to make a sort-of makeshift mousse.
Never stop doing these! I love listening to your voice. :3
Hi Chef! I've been subscribed for a while now and I absolutely love your recipes. Now here's my food wish: most of the time I can replace the meats with a vegetarian alternative, like with the Dolmas. But could you make a full-fledged vegetarian main dish? I'd love to try a recipe exactly like you do. You're amazing ^^. Thanks for all the videos!
"I think that happens because of, I don't know, molecules?" It happens because of osmosis. Because there is no water where the sugar is, the water in the cells will be released outside or an area of high concentration.
Get out
c4987 It happens because the sugar makes the strawberries horny.
c4987 Concise and complete. I couldn't have said it better myself ^^.
Yeah molecules
Pretty sure there is water in the sugar, just not as much as in the strawberries
Question, what's the difference between shortcakes and scones?
Rob Mckennie Life. Enjoyment. Reason.
Rob Mckennie The name.
ive made scones before, so comparing it to this, the texture, this is more cakey? whereas scones are more on the crumblier side because you rub cold butter into the flour, so it turns into tiny pieces throughout the dough. also i see much more sugar added into this shortcakes recipe than in scones.
"I usually steal recipes off of random strangers" Lol
Man this makes me miss my grandmothers baking. I remember having this as a kid but I would always pour some raw milk over the top of it (grew up on a dairy farm). Not a lot just enough to come up to the bottom quarter of it and let the strawberry juice and milk soak in real well.
That's it. You nailed it. Molecules did it. It's always them.
Watching this although am allergic to strawberry
Use peaches or another fruit!:D
I've seen people eat strawberry shortcake with ice cream too. Am I the only one though that pours milk over the shortcake and eats it almost like a cereal or soup? That's how I like it.
Somehow I thought shortcakes were in a circle shape, cut with a cookie cutter. That's how my grandma made them. I really like the square shape better. Probably because they are easier to make and bigger!
I usually cut them into circles, but my mom and grandma would bake two large rectangles, which were buttered after baking. Our strawberries are macerated and then mashed, but with some left whole or halved. The macerated berries were poured over one piece, then the second piece went on top with more mashed berries. What was left, along with the unmashed berries, went into a bowl to add when serving.
I love soaking the bottom half in juices.
jolly jolly
U cheeky 🐵...!!!
Lol
@@katherinetutschek4757 Whoa, forgot I even made that comment. Still true, though.
lol, is true; "If you can't take a bath in it, is not a wet ingredient" great recipe as always
Another great one, Chef John. You can also brush the cut edges of your shortcake with a little kirschwasser or framboise (if you have it on hand), just in case your berries aren't as juicy as you'd want. Also mashing about a half-cup (in a separate dish) and then mixing them with the juicy berries is good, too.
I just fell in love with Nordstrom's strawberry short cake a few days ago. I click on your channel, omg you're making my favorite dessert. I must give this a try.
I made this and followed the recipe to a T. I don't do that often. However, glad I did here because the results were delicious. Sometimes if you get shortcake the cake is too spongy and turns to mush from the berry juice. This shortcake is maybe closer to a scone in consistency and holds its firmness and crisp crust long enough to be appreciated before it gets soggy. The brown butter taste comes through also and this recipe is easy enough to remember without even writing down. A keeper.
Food Wishes If you add just a small drop or two of vanilla extract to the strawberries with the sugar, its even better!
Started from the bottom now we are here 😂😂😂
Made this for dessert to tonight - it was so easy and so delicious. I added 2 tbsp of balsamic vinegar and 1 tsp. of vanilla extract to the strawberries (2 lbs.) - it was heavenly.
“If you can’t take a bath in it it’s not a wet ingredient”
I don’t like the imagery this just evoked
I Made this today OM Goodness what an awesome shortcake, I make biscuits all the time and just add sugar to use them for shortcake but this makes it much better with the melted butter
I've never seen pre made whipped cream in cans before. I live in Sweden if you are wondering.
voice is legendary lol
Yum! I lost my mom's recipe, so thanks for showing us this one. :)
Always such a light and refreshing dessert.
Haha That's right! Sugar doesn't look "wet" to me either.
My grandmother would split the biscuits and immediately spread soft butter on the cut sides. Next, right away she poured the chilled berries over the biscuits, cut side up on the top one. Then whipped cream over all. This makes a lovely combination of flavors and temperatures and textures. Mostly she made one big round biscuit and sliced it into two layers and we cut it in pieces like a layer cake. It is so memorable!
I had no idea I could make my own self-rising flour, this is life-changing!
Why couldn’t you? Flour is just ground wheat. It’s not like they cast a spell on the flour to make it self-rising.
I wasn't a high-level warlock then, but now thanks to Chef John I can cast any spell!@@Drew-qs2wk
Tip: Sprinkle a tiny bit of salt to draw out more juices. Looks good!
Your analytical chemistry test question is to calculate the added activity if you introduce 30 grams of sodium chloride to a macerated strawberry solution.
Each recipe is more delicious than the last!
I've never commented on one of your videos before but the drake reference was hilarious!
I come here when I just need someone who understands.... only psychopats buys ready-made whipped cream!!
BlueCoffeeDK i just like the canned stuff better, its fluffier and lighter.
Your voice is so calming lol. I think I'm hooked on your videos now. Your recipes remind me of my childhood. Even tho I'm only 20 lol
I love your style, Chef John. Low-key, positive, no-stress, very punny, and you don't mind telling us the same things you may have covered in other videos. My memory is highly crap, so I'm unlikely to remember where/when you covered something before.
You are the maestro of food videos!
Any recipe that starts off with butter is good with me :) Nice job!
So nice to see the "traditional" shortcake you've made and to know it's what you grew up with also. I've tweaked my traditional shortcake to incorporate sliced almonds in mine. After I shape the cakes, they get a brushing of cream just as you did and then I sprinkle the almonds over them with some Demerara sugar. Try it, you'll like the crunch and the toasted almond imparts an additional delicate flavor. I've also changed it up by adding ground almonds to the cakes. In any case, traditional is the best!
Chef John I made this recipe today (adding some lemon to the strawberries to cut through the sweetness) and it was a HIT! My mom and her fiance loved the biscuits and loved them even more together with the strawberries!
"Your the drake to this cake you know started from the bottom now we're here" I'm dying lol
Just made these - they’re cooling off now! I had heavy whipping cream, strawberries and raspberries all about to turn and this was a perfect way to use them up!
I like to use 50% whole wheat flour in this recipe. It makes me feel virtuous, plus it has a nutty, earthy flavor, and the golden butter brings it out even more. AWEsome. Thanks Chef John!
A wonderfully tasting, and easy recipe. Inspiring me to actually make some this Sunday afternoon.
I like a little splash of milk on strawberry shortcake, it makes for a nice texture contrast.
I know I'm two years late but I have been searching the comment section to find one other person that puts milk on top of everything to make the shortcake a little soggy. I never knew people ate it without a splash of milk Haha
I cant help but love the way u talk. Perfect commentary voice
Good sir, is there any particular reason why you plastic wrap things the way you do? As opposed to wrapping it from the top of the container. Is it just so there isn't air in it?
***** Yep. To keep the air off the strawberries.
Yep!
Yes because if air is let in, it will form a skin, which you don't want especially with certain recipes
M'chef
I always use a glass container with a lid and strawberries come out fine just like his... I personally don't like plastic touching my food unless it is the only way such as when you have to wrap dough to rest in frig. Otherwise I am looking forward to making this on the weekend.
Summertime in a bowl!
That butter shot made me sad. Damn my healthy lifestyle.
Francois Botha You're only eating a 6th of that butter though. Plus, look at all the strawberries you get out of that. Cut out the sugar from the strawberries, and it's not the worst dessert ever.
Jessicanana89 +Francois Botha I want the two of you to go sit in the hall while the rest of us enjoy our lives. :P
Mc Kenna Pff, I don't have any problems with this dessert. I was just giving him some perspective. It doesn't make sense to me when someone says, "Omg, look at all that butter." It doesn't make sense because it's not like you're eating all that in one serving.
true true
Ohhh I'd forgotten Americans eat strawberry shortcake with biscuits... I grew up eating it with angel food cake instead 😊 Either way, I'm craving some, it looks so scrumptious!
I grew up eating it that way too!!
I'm American and I eat it both ways :)
It's kinda weird though. I guess we're known for eating it with biscuits (I never tried it that way) but all the grocery stores I've gone to that sell them use angel food cake.
***** I'm American and I've always eaten it with angel food cake. It's something me and my family has always done. Didn't know others ate it with biscuits.
Black01Fire
I think it depends on the area you live in America. Someone from California wrote the majority of Californians use biscuits.
Waste cake 🤮🤧🤢 throw it in the dustbin 🤭🤭🤭
What?
I feel like you were joking Chef John, but I thought you created original recipes.
Chef John ……ifindyour recipes are the best overall…..always a new wrinkle…ina and lidia I follow too but chef John is5be bestus! 😅😅😂 thank you
Oh Milanta!!!!!! Chef John this was exactly what I was looking for….. it was perfect and delicious on our summer afternoon 😁
“You guys are the Drakes…of your Strawberry Shortcakes….”
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“Speaking of which…’We started from the bottom now we’re here’….”
.
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This is the genius I come here for!! 👌🏾👌🏾👌🏾
I loved this video you made me laugh and I needed a good won
Not directly related. But have you tried the Danish treat: Koldskål (Directly translated Cold Bowl)?
It's a mix of suger, lemon, vanilla, eggyolks, buttermilk and tykmælk (a kind of yoghurt). Often served with Kammerjunker (kind of short cake biscuits with cardamom) and strawberries
This is perfect! Tried it yesterday and it turned out very well. I especially loved the appeal of it!
Perfection!!! YUM!! Homemade shortcake is the only way to go. I hate the angel food or grocery store spongecakes!! Thanks for the awesome recipe!
If you can't take a bath in it, it's not wet ingredients. Words to live by. I was looking for an easy Strawberry Shortcake recipe. Thanks!😊❤❤
Don't worry, Chef John, you're not the only one who rips off their Grandpa. I steal my Grandpa's social security checks all the time. One time he confronted me about it and I pushed him down a flight of stairs. He ended up in coma for 6 weeks. Needless to say, the old bastard never brought it up again. True story.
HOLY CRAP these were good. So good in fact they should be made illegal and the DEA should put them down as a schedule 1 drug. I mean, you want to talk about addictive......
Yep yep, Shortcake is essentially a baking powder biscuit that has added sugar My mother would bake the shortcake in a cast iron fry pan.. She used to slather homemade strawberry jam in between the layer and a few thinly sliced strawberries then cover the whole thing with whipped cream and the nicest whole strawberries would go around the top of the cake and a round dollop of jam on the middle. After assembling it would go into the fridge to firm up a bit. And this strawberry shortcake was not individual small ones for personal eating This was a huge family style shortcake that you slice up. Very impressive looking when it would arrive on the table after a special occasion dinner and would feed 12 people.
Çok güzel ve leziz bir iş cikariyorsunda beee adam on kere yazdim videolarin altina şu malzemelerin adini yazzzzz uffff🤔😥😑😐
I don't know about you. I just break up the short bread with my fingers in a bowl and put my strawberries and tons of whip cream on top.
My Eyes: that looks so good!
My brain: we have a gluten intolerance…
Hello Chef
I'm sure you have been asked what camera your using fior your videos and why.
But can you please tell me what model u are using now ...
Thanks and dont put cayenne on the lens it is bad for the CMOS :-P
What?!
There are people thinking mint is an inedible cliche out there? Damn, I use it everywhere. Mint/Strawberry or Basil/Strawberry, or even all three at the same time (which is exactly the way I do my fruit salad) are two of the most delicious combinations out there... never heard of these people lolz
One can almost eliminate the sugar and use good quality balsamic vinegar, really, try it. Sounds yucky but delicious. Even more so if it is good quality Chocolate balsamic.
John what fat % does your butter have? I find that 82%< gives me way less bubbles, and it tastes much better. But I'm in Sweden, so i don't know what it's like in th US.
Uh, I followed your recipe but the dough was too wet. I assumed it was because I had sifted the self rising flour for lumps, so I added a little regular flour until the correct consistency. Everything looked great until I opened the oven to check on them. They completely oozed together forming one biscuit. What did I do wrong?
wow john...besides fried chicken (maybe tied) this is my favorite thing to eat...i am going to make this...thank you so much.....
I may have the unpopular opinion here but.. I actually like cool whip better than home made whipped cream moat of the time.. I know I know...It's just, I find the home made stuff often leaves either a film in your mouth which is quite unpleasant, or it had a strange after taste. (though now that I think of it, it was usually made with splenda and not sugar so that is probably why.) I dunno.. maybe I'll make it my self and see
If you slice and add sugar to strawberries first, then make the biscuits and while baking, whip the cream, you can have cold sweet juicy berries over warm crispy biscuits with whip cream on top. Yum.