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Ina Garten Strawberry Shortcakes, Deconstructed Recipe

Ina Garten Strawberry Shortcakes, Deconstructed Recipe
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Print Recipe

Rather than layering the components into a stacked dessert, Ina serves them side by side in a casual-yet-refined arrangement. The flaky biscuits, sweet strawberries, and cloud-like whipped cream are each showcased on the plate, letting diners assemble bites to their liking.

Ingredients

Scale

For the strawberries:

  • 1½ pounds fresh strawberries, hulled and halved

  • 3 tablespoons granulated sugar

  • 1 tablespoon orange liqueur (optional, such as Grand Marnier)

For the biscuits:

  • 2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 12 tablespoons (1½ sticks) cold unsalted butter, diced

  • ¾ cup cold heavy cream

  • 1 egg, lightly beaten (for brushing)

  • Extra sugar for sprinkling

For the whipped cream:

  • 1 cup cold heavy cream

  • 2 tablespoons granulated sugar

  • 1 teaspoon pure vanilla extract

Instructions

Step 1: Macerate the Strawberries

In a bowl, combine halved strawberries with sugar and liqueur (if using). Stir well and let sit at room temperature for 30–60 minutes to release juices.

Step 2: Make the Biscuits

Preheat oven to 400°F (200°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually stir in the cream until dough just comes together. Turn dough onto a floured surface, knead lightly, and roll to about ¾-inch thick. Cut into rounds using a 2½-inch biscuit cutter. Place on parchment-lined baking sheet.

Brush tops with beaten egg and sprinkle with sugar. Bake 18–20 minutes, or until golden brown. Let cool on a wire rack.

Step 3: Whip the Cream

In a chilled bowl, beat heavy cream, sugar, and vanilla until soft peaks form. Do not overwhip—keep it light and airy.

Step 4: Assemble Deconstructed Shortcakes

Place a biscuit on each serving plate. Spoon strawberries beside the biscuit with some of their juices. Add a generous dollop of whipped cream. Garnish with mint leaves or extra berries if desired.

Find it online: https://inagartencooks.com/ina-garten-strawberry-shortcakes-deconstructed/