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Fluffy Breakfast Strawberry Shortcakes with 15-Minute Vanilla Bean Jam

A fluffy biscuit split and filled with whipped cream and macerated strawberries, served as Breakfast Strawberry Shortcakes with Quick Jam.
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Make light, fluffy shortcakes perfect for breakfast and top them with a fast, homemade strawberry jam flavored with vanilla bean.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold milk
  • 1 cup fresh strawberries, sliced (for jam)
  • 1/2 cup granulated sugar (for jam)
  • 1 teaspoon fresh lemon juice (for jam)
  • 1/2 teaspoon vanilla extract (for jam)
  • 1/4 vanilla bean, seeds scraped (for jam)
  • 1 cup fresh strawberries, sliced (for topping)
  • 1/2 cup heavy cream, whipped (for serving)

Instructions

  1. Prepare the Quick Jam: Combine the 1 cup of sliced strawberries, 1/2 cup sugar, lemon juice, vanilla extract, and vanilla bean seeds in a small saucepan.
  2. Cook the jam over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 10 to 15 minutes. Remove from heat and let it cool while you make the shortcakes.
  3. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper.
  4. Make the Shortcakes: In a large bowl, whisk together the flour, baking powder, 1/4 cup sugar, and salt.
  5. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Pour in the cold milk all at once. Stir gently with a fork until just combined. Do not overmix; the dough will be shaggy.
  7. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 3/4-inch thick rectangle. Fold the dough in thirds, like a letter. Pat it down again to 3/4-inch thickness.
  8. Use a 2.5-inch biscuit cutter to cut out the shortcakes. Place them on the prepared baking sheet.
  9. Bake for 12 to 15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.
  10. Assemble: Split each warm shortcake in half horizontally. Place the bottom half on a plate. Top with the sliced fresh strawberries, a spoonful of the quick vanilla bean jam, and a dollop of whipped cream. Place the top half of the shortcake on top.

Notes

  • For a lighter breakfast texture, use a dough cutter instead of kneading or overworking the dough.
  • You can make the jam up to three days ahead and store it in the refrigerator.
  • If you do not have vanilla bean, use 1 teaspoon of pure vanilla extract added at the end of the jam cooking time.

Nutrition

Find it online: https://recipesfleet.com/breakfast-strawberry-shortcakes-quick-jam/