Get into your summer groove with this delicious strawberry vanilla shortcake, featuring our ethically-made, premium Hawaiian Vanilla Sugar made in small batches. Hawaiian Vanilla Company is so pleased to share this recipe crafted in collaboration with Christina Pun.
Total Time: 1 hr 20 min
Prep Time: 1 hr
Bake Time: 20 min
- 2 lbs fresh strawberries, hulled and sliced
- ⅓ cup Hawaiian Vanilla Sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon granulated sugar
- 1 ½ teaspoons kosher salt
- 1 ½ sticks cold unsalted butter, cubed
- 1 ¼ cups buttermilk
- ¼ cup heavy cream
- ¼ cup turbinado sugar
- 2 cups heavy cream
- 3 tablespoons Hawaiian Vanilla Sugar
- ¼ teaspoon kosher salt
Step 1. Place strawberries in a large mixing bowl with the salt and Hawaiian Vanilla Sugar. Using a spoon, gently toss to combine. Cover and refrigerate until ready to use.
Step 2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt. Add the cubed butter and toss to coat. Then, use your fingertips to work the butter into the dry ingredients until you have a crumbly mixture.
Step 3. Gradually pour in the buttermilk and use a fork or rubber spatula to mix until a shaggy dough forms. Knead the mixture a few times just until the dough comes together.
Step 4. Transfer the dough to a floured work surface and form it into a 1-inch thick square. Cut the square into quarters, then stack the quarters on top of each other. Press down on the stack to flatten the dough back down, this time shaping it into a 9x9 square.
Step 5. Cut the dough into 9 even squares and place on a lined baking sheet. Transfer to the refrigerator for 30 minutes. Preheat the oven to 375°F.
Step 6. Brush the tops with heavy cream and sprinkle with turbinado sugar. Bake for 20 minutes until the tops and edges are golden brown. Let cool completely.
Step 7. In a mixing bowl, combine the heavy cream, salt, and Hawaiian Vanilla Sugar. Whip the cream to soft peaks with an electric mixer or by hand.
Step 8. To assemble the shortcakes, cut each biscuit in half. On the bottom half, add a dollop of whipped cream and a spoonful of strawberries. Drizzle over the syrup from the strawberries, then top with the other half of the biscuit. Serve immediately.
Recipe created and photographed by Christina Pun.