Ina Garten Strawberry Shortcakes, Deconstructed

This delicious and easy deconstructed strawberry shortcake, inspired by Ina Garten, is the perfect light and refreshing dessert for any occasion. With flaky, buttery biscuits, juicy strawberries soaked in Grand Marnier, and creamy whipped topping, it’s a simple yet elegant treat. You can swap the liqueur for orange juice and use store-bought biscuits for extra convenience!

Recipe Ingredients:

• 2 c all-purpose flour
• Granulated sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 12 tbsp (1½ sticks) cold unsalted butter, diced
• 2 extra-large eggs, lightly beaten
• ½ c cold heavy cream
• 1 egg beaten with 2 tbsp water or milk, for egg wash
• 2 pints fresh strawberries, hulled and thickly sliced
• 2 tbsp Grand Marnier liqueur
• Sweetened whipped cream

How To Make Strawberry Shortcakes, Deconstructed?

1. Preheat the oven: Set the oven to 200°C | 400°F and line a baking sheet with parchment paper.
2. Prepare the dry ingredients: Sift the flour, 2 tablespoons of sugar, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment.
3. Incorporate the butter: Add the diced butter and mix on low speed until the butter pieces are the size of peas.
4. Mix the wet ingredients: In a measuring cup, combine the eggs and heavy cream, then slowly add to the flour mixture while the mixer runs on low speed. Mix until just combined (the dough will be sticky).
5. Roll out the dough: Transfer the dough onto a well-floured surface. Using a floured rolling pin, roll it out to 1.25-1.5cm | ½ to ⅝ inch thick. Look for visible butter lumps in the dough.
6. Cut out the biscuits: Dip a 5cm | 2-inch round cutter in flour and cut 16-18 biscuits. Place them on the prepared baking sheet.
7. Apply egg wash: Brush the tops with the egg wash and sprinkle with sugar.
8. Bake the biscuits: Bake for 15-20 minutes until golden brown and fully baked inside. Allow to cool on the baking sheet.
9. Prepare the strawberries: In a medium bowl, toss the sliced strawberries with ⅓ cup of sugar and Grand Marnier (or orange juice).
10. Assemble the dessert: Divide the strawberries between 6 martini glasses, top each serving with a dollop of whipped cream, and serve with 2-3 shortcakes on the side.

Recipe Tips:

• Keep the Butter Cold : Cold butter is key to flaky biscuits. If it starts to soften, pop the dough in the fridge for 10 minutes before rolling.
• Don’t Overwork the Dough : Mix until just combined. Overworking makes the biscuits dense instead of light and tender.
• Use Fresh, Ripe Strawberries : Sweet, juicy berries make a big difference. If they’re not sweet enough, let them sit with extra sugar for 10 minutes before serving.
• Brush with Egg Wash for a Golden Finish : This gives the biscuits a beautiful golden brown color and slight crispiness on top.
• Whip the Cream Just Right : Beat until soft peaks form, not stiff peaks. Overwhipped cream turns grainy instead of smooth and fluffy.

How To Store Leftovers?

• Refrigerate: First, let the biscuits cool to room temperature. Store them in an airtight container at room temperature for up to 2 days. Keep the strawberries and whipped cream in separate covered containers in the fridge for up to 2 days. 
• Freeze: The biscuits can be frozen for up to 3 months. Wrap them tightly in plastic wrap and store them in a freezer bag. To thaw, leave them at room temperature for 1 hour.

Nutrition Facts

• Calories: 600
• Total Fat: 35g
• Saturated Fat: 22g
• Cholesterol: 180mg
• Sodium: 600mg
• Potassium: 250mg
• Total Carbohydrate: 65g
• Dietary Fiber: 3g
• Sugars: 25g
• Protein: 8g

Check out More Recipes:

• Ina Garten Old-Fashioned Banana Cake
• Ina Garten Rum Raisin Tiramisù
• Ina Garten Red Velvet Frosting
• Ina Garten Red Velvet Cupcakes