Baked Goodies,  Desserts

Momofuku Strawberry Shortcakes

Last week was a busy week at work (not at its worst but yeah, it’s kinda hectic). There was this day when I wanted to go home so badly just to be able to do something in my kitchen. I decided to try something sweet from the Momofuku book since it’s just lying around the place.

I was mentally calculating how much time I would need to create the dish plus I wondered whether doing a Momofuku dish will help relieve my stress. As you probably know, Momofuku dishes usually involve multiple steps and they’re not the ideal kind to whip up for an emergency cooking-to-remove-stress situation.

Then again, I really have made up my mind to make this Momofuku dessert and realized that it wasn’t so hard at all. It’s a great dessert dish with a myriad of flavors and texture. You got tangy, sweet and chunky from the macerated strawberries, then smooth, creamy, and lightly sweet from the whipped cream, and then salty & sweet with crunchy yet chewy texture from the shortcake. Ah, it’s really a delicious way to end what could have been an ordinary dinner.

So friends, here’s how to make Momofuku Strawberry Shortcakes 🙂



  • 4 cups strawberries, preferably naturally sweet and not-too-big variety like Tri-star, hulled
  • 1/4 cup sugar

One to 2 hours before you intend to serve the shortcakes, gently toss the strawberries with the sugar; the sugar will draw out the juices from the strawberries. Serve cold or at room temperature, allotting about 1/2 cup of strawberries per serving. Use the macerating liquid as part of the dish — pour it over the shortcakes and strawberries.



  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1/4 cup confectioner’s sugar
  • Pinch of kosher salt

This recipe yields 3 1/2 cups of whipped cream. Combine the heavy cream, sour cream, confectioner’s sugar, and salt in a large bowl and whisk with an electric mixer or by hand until medium peaks form. The whipped cream can be made ahead of time and kept in the refrigerator for up to a few hours. Rewhisk before serving.



  • 1 large egg
  • About 1/2 cup heavy cream
  • 1 1/2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces and chilled
  • 1/4 cup vegetable shortening, at room temperature
  • About 1/2 cup of confectioner’s sugar

Crack the egg into a small graduated measuring cup and whisk it to thoroughly mix the white and yolk. Decant or spoon off half of it (you can discard that part of the egg or reserve it for another use). Add enough cream to the egg in the measuring cup to make 1/2 cup. Stir briefly, then put the mixture in the refrigerator to chill.

Combine the flour, granulated sugar, brown sugar, salt, and baking powder in the bowl of a stand mixer outfitted with the paddle attachment and stir them together. Add the butter and shortening and turn the mixer on to its lowest setting. Mix the fat until the batter is gravelly, with pea-sized lumps everywhere, which shouldn’t take much more than 4 minutes.

Once you’ve got the sandy, lumpy, dryish, short batter together, grab the cream mixture from the refrigerator and stream it into the batter, stirring it in with the machine still on its lowest speed. Do this for as short a time as humanly as possible, just until the liquid is barely absorbed; do not overmix. Let the dough rest in the mixer bowl for 10 minutes.

Scoop the batter into little balls, using about 2 tablespoons for each (you can assist their shaping lightly with your hands) and line them up on a baking sheet. You should have 8 balls. Chill in the refrigerator for at least 30 minutes, and as long as overnight.

Heat the oven to 350F. Line a couple of baking sheets with parchment paper or Silpats.

Pour the confectioner’s sugar into a wide shallow bowl. Roll each of the shortcakes through the sugar to coat very lightly, tap off the excess, and place the dusted cakes on the prepared baking sheets, with enough room between them to allow them to double their footprint while baking.

Bake for 9 to 11 minutes. The cakes will spread and then rise — the baking powder in it will give them a final, poofy kick and the confectioner’s sugar on the outside should crackle when they’re ready. Overbaked is preferable to underbaked with these cakes. If their centers fall after you pull them from the oven, bake them for another 60 to 90 seconds. Transfer to a rack and let cool.

Serve with strawberries and a generous dollop of whipped cream.

Enjoy! 😉


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