Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

If you watched Tosi’s episode from Netflix’s Chef’s Table, you might remember the story of her first dessert to reach the tables at Momofuku Ssäm Bar—thus launching Momofuku Milk Bar (and later, Milk Bar). That first dessert? These Strawberry Shortcakes. The best part? They’re easily made with simple ingredients (thank David Chang and his three-hour notice for that one).

These fluffy, doughy shortbread biscuits get rolled in confectioner’s sugar before you pop them in the oven. Then top them with those sweet macerated strawberries and a gracious helping of whipped sour cream. Be sure to reuse the macerating liquid all over the shortcakes and strawberries, so you can soak up the best bite every time.

It’s the *perfect* (and proven) last-minute dessert. Tosi-style, of course.


Makes 8 shortcakes

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Classic Strawberry Shortcakes

Classic Strawberry Shortcakes


Crack the egg into a small graduated measuring cup and whisk it thoroughly to mix the egg white and the egg yolk together. Spoon out half the egg (you can discard it or reserve for another use). Add enough cream to the egg in the measuring cup to make 1/2 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 fitted with the paddle attachment and stir together. Add the butter and shortening and turn the mixer to its lowest setting. Mix the fat in until the batter is gravelly, with pea-sized lumps everywhere—it 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 (assist their shape lightly with your hands, if you need to). 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 the oven to 350°F. 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.


Spoon the macerated strawberries over the shortcakes. Use the macerating liquid as part of the dish and pour it over the shortcakes and strawberries. Top with a generous dollop of whipped cream.


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