Bring NOCHI Home: Strawberry Shortcake

Nothing says spring like a classic strawberry shortcake, and Chef Zak Miller is sharing the ultimate recipe to make it from scratch! With tender, buttery biscuits, fresh macerated strawberries, and luscious whipped cream, this dessert strikes the perfect balance of light, sweet, and indulgent. Whether you're baking for a special occasion or just treating yourself, this foolproof recipe will have you savoring every bite. Let’s get baking!

STRAWBERRY SHORTCAKE

Yields 2 quarts

INGREDIENTS

Pastry Dough

  • 2 lb all-purpose flour

  • 2.5 oz baking powder

  • 8 oz sugar

  • 8 oz butter

  • 4 eggs

  • 8 oz heavy cream

  • 8 oz milk

  • 1 oz sea salt

Macerated Strawberries

  • 2 cups

  • 5 tbsp sugar can be adjusted based on the sweetness of the berries

  • 1 tbsp balsamic vinegar

  • 1 tsp vanilla paste

Directions

Pastry Dough

  1. Combine al the dry ingredients. 

  2. Cut in the butter until it is pea to lentil size pieces. 

  3. Gently mix in the eggs, milk and cream until just combined.

  4. Roll to 1 inch thick on a floured surface.

  5. Cut with a 2 inch cutter and place on a parchment paper lined baking sheet.

  6. Brush with cream and sprinkle with sugar.

  7. Bake until lightly golden brown at 325° F.

Macerated Strawberries

  1. Combine all and refrigerate for 1 hour.

  2. Top shortcakes with berries and residual juice. Top with whipped cream.

Jessica Sigmundsson