Kenji i want you to know that this video changed my life, I’ve never been able to bake before because it always feels like if I get the recipe slightly wrong everything goes to shit, but I was able to actually make this, and its the best dessert I’ve ever made, and I feel like a million bucks. Thank you.
My grandpa used to make these every summer. Truly one of the most delicious and simple treats you can make for yourself. He passed away in January. Strawberry Shortcakes will always make me think of him.
Dude, my grandfather loved strawberry shortcakes and he passed away in January too... I don't think he made them himself but your comment mirrored my thoughts exactly.
I love the advice of letting the ingredients dictate what you're making. I've been using that lately. I just go to the store and build a menu around the best ingredients I can find. It never disappoints.
Kenji is not only someone who I look up to culinarily, but also as a dad. Anyone who's up in the wee small hours of the night making strawberry shortcake for their daughter's breakfast is alright in my book.
To speed this up even more (especially if you haven’t got a chef’s forearms), pour your cream, sugar and vanilla into a clean jar and shake. You’ll hear and feel the mixture thicken and it takes no time! Great recipe Kenji- thank you!
I really appreciate when you talk about seasonal cooking. It's very informative. I also liked the proposed substitute for self-rising flour. Stuff like that is always very helpful.
When Kenji lifted the bowl above his head I definitely thought it was just gonna be raised normal above his head, not upside down. I was expecting the dad joke, not the DQ blizzard treatment haha
So glad I fonud your channel my dude! You have the most down-to-earth approach to cooking! Congrats on your newest cookbook being featured in Times Square.
I did it and it was great but the top tip I picked up was that you can make a very easy fruit/syrup with anything. I tried it with peach and it worked perfectly and today I made chicken pot pie and had extra pie dough so I tried it with fresh crushed blueberry and I was scared it would be too liquid so I dropped what I thought was a correct amount of cornstarch and it work flawlessly! One of the best blueberry pie I ever had! No recipe or anything! Amazing stuff really.
Love that bowl management; I used to work in a commercial bakery where we washed all of our dishes ourselves, so I became very strategic about bowl and utensil usage. Now I'm at a restaurant where the dishwashers are disappointed because I'm too thorough at scraping cake batters and cookie dough out (but I always hook them up with snacks before anyone else)
Handy tip for whipping cream by hand: the more tines on the whisk, the better (makes sense when you think about it, just look at the whisk Kenji used). You can also use multiple whisks at once in your hand and it will go even faster.
That is the easiest baked good I've ever seen. My man had those biscuits in the oven in less than four minutes, including the intro. Definitely trying this when I get my hands on some sweet juicy fruit.
Growing up our strawberry shortcakes were with blitzed strawberries, unwhipped cream and sugar, the blended strawberry/cream mix would just soak in the biscuit. was bomb.
This is my kind of dessert coz it relies on whatever fresh fruit you get. Be it mangoes which just went out of season where i live, or bananas which are always in season here, i can just imagine the different wonderful flavours i could build on top
Perfect timing! I’ll make this with previously frozen strawberries which I’d stashed in the freezer. They were perfect; I just had too many so froze the extra. They’ll still be delicious over the shortbread. Thanks for your simple recipe.
Kenji - I've been enjoying cooking from your "The Wok" book and have loved the recipes so far. I tried making Phat Phrik Khing (I used the version on Serious Eats) and, I'm sure due to mistakes I made, the dish tasted really flat. I was wondering if you'd consider doing an episode where people could write in with questions about some of your recipes and you could give tips about how to improve the outcome? It would be informative to see some of the other pitfalls that snag other home cooks. Thanks!
Literally went and got ingredients to make this within 20min of watching!! Biscuits are coming out of the oven as we speak!!! Looks amazing! I even made a second batch of the biscuits with gluten free flour for my celiac daughter :)
Kenji I don't know where to ask this so I'll give it a try here. I just love potatoes and simple recipies. After watching your videos starring the Colombian cuisine, I'm hooked. The Colombian cuisine has most of the things I want with my own cooking: lots of potatoes, super easy (often) recipies, many soups, cheap, and seemingly a lot of vegetarian (eggs and dairy included) food. Where can I learn more about colombian food? Any blogs/books?
I ❤️ that you made drop biscuits. The biscuits I make are drop biscuits (melted butter and cold buttermilk create alchemy!), but I have always wanted to see a recipe being made for cream biscuits. Thank you.
That's pretty much the way I make biscuits for breakfast sandwiches or biscuits and gravy. I don't keep White Lily on hand but I use 3 parts of cake flour to one part of all-purpose. I've used 100% all-purpose and it works but the biscuits come out heavier. White Lily is more similar to cake flour than to all-purpose. (Once when I was drunk and had my containers mixed up I used corn meal instead of all-purpose with the cake flour, and the biscuits were still OK.) For making whipped cream or egg whites, all you need is wrist action. I'm lazy and Kenji, your method looks like too much exercise. :-)
8:00 - no defence necessary because you are the Master. I have done taste tests as well with chef friends... couldn't tell either. The only advantage is that of "poisons"... the real deal has ethyl alcohol where the imitation uses another form of alcohol. Great recipe, Chef ! ❤️
@@svenfrosterud6362 Yes. Imitation vanilla often contains propylene glycol, which is the chemical name for automobile antifreeze. GRAS (generally regarded as safe) by our illustrious FDA/USDA; however, it will kill the dog. Cheers!
with this being a biscuit where the development of gluten is to be avoided, would it make a good candidate for using a gluten free flour? I might just try it regardless but wondered if it's something you've played with or read anything on.
White Lily is low in gluten compared to all-purpose flour. I think you are right. I make biscuits like that with cake flour which is also low in gluten.
update: I made a version of these biscuits with bobs red mill 1 to 1 gluten free flour + baking powder, and coconut milk, to make it gf df. They taste great! Texture is absolutely passable, typical of gf baked goods. Excited to try them with whipped cream and strawberries tonight.
hi, I have not tried this recipe but I have celiac and so had my fair share of experience with gluten free flour. I just wanted to share that usually gluten free flour needs a lot more hydration than wheat flour. so I am not sure this dry a mixture would work gluten free. I am looking forward to hearing how it worked out! but you might want to try to add more moisture if the biscuits come out too dry.
Yeah, I'd imagine you'd need something to help bind the flour particles or else it'd just crumble back into baked flour particles upon cutting after baking
Is the cream brushed on the biscuits before they're baked similar to an egg wash or brushing butter? Is there a specific reason for using cream or is it just convenient and a serviceable replacement for an egg wash.
i've made this. the night i made this i tried it immediately it was tasty, kinda tasted like cheese scone. the next morning, i ate it - it was not moist and crumbles and just weird taste texture was horrible... this recipe is only good if you're finishing off in one sitting right after coming out of the oven. i guess you cannot cut corners in baking pastries, really
Love the facial hair! Almost didn't recognise you with it. Awesome recipe, can't wait to have a go making it, got some biscuits in the freezer ready for it
Kenji - talks softly to not wake his daughter
Also Kenji - whisks so hard (and loudly) my shoulder would probably dislocate
🤣🤣🤣🤣🤣
Was going to comment the exact same thing.
Aaahaha you beat me to the comment
I guess this shortbread was... Worth the whisk
Classic dad stuff
Some say he is still adding a little more cream and a little more strawberry to this day
Haha
Lol
Kenji i want you to know that this video changed my life, I’ve never been able to bake before because it always feels like if I get the recipe slightly wrong everything goes to shit, but I was able to actually make this, and its the best dessert I’ve ever made, and I feel like a million bucks. Thank you.
"I'm speaking a little softly because my kids are asleep". Proceeds to vigorously whip cream in a metal bowl.
Your kids are going to have such fond memories of your cooking when they grow up
I live for Kenji's little giggles when he eats something good at the end of these videos
That’s one of the reasons I watch his videos, right before any meals to get my mouth to salivate !!
"alright, and *finally*: a little more strawberry!
and a little more cream, how bout that?
ᵃⁿᵈ ᵃ ˡᶦᵗᵗˡᵉ ᵐᵒʳᵉ ˢᵗʳᵃʷᵇᵉʳʳʸ" 😆🍓
It cracks me up when he makes videos where its like "we're having this for lunch but i'll taste a little now" and he eats half of the dish.
This is how I fail at diets. :D
As a treat
My grandpa used to make these every summer. Truly one of the most delicious and simple treats you can make for yourself. He passed away in January. Strawberry Shortcakes will always make me think of him.
Dude, my grandfather loved strawberry shortcakes and he passed away in January too... I don't think he made them himself but your comment mirrored my thoughts exactly.
@@Yksisuuntainen I think we should try out this recipe then, maybe one day we can be a little bit more like our grandpas.
@@stellar476 I agree!
So wholesome
Love how Kenji was keeping it real about the vanilla extracts
I love the advice of letting the ingredients dictate what you're making. I've been using that lately. I just go to the store and build a menu around the best ingredients I can find. It never disappoints.
Shabu must be thinking "Why does he always talk to himself in the kitchen?"
Shabu is too focused on watching for potential drops to think about that. The talking is probably the pavlovian cue to get on alert.
I dont even record my dog just sits there like.. "yea this is normal" lol
Kenji is not only someone who I look up to culinarily, but also as a dad. Anyone who's up in the wee small hours of the night making strawberry shortcake for their daughter's breakfast is alright in my book.
To speed this up even more (especially if you haven’t got a chef’s forearms), pour your cream, sugar and vanilla into a clean jar and shake. You’ll hear and feel the mixture thicken and it takes no time!
Great recipe Kenji- thank you!
And make kids shake
Great tip! I used a blender
I really appreciate when you talk about seasonal cooking. It's very informative. I also liked the proposed substitute for self-rising flour. Stuff like that is always very helpful.
When Kenji lifted the bowl above his head I definitely thought it was just gonna be raised normal above his head, not upside down. I was expecting the dad joke, not the DQ blizzard treatment haha
Omg Shabu's little sounds are so cute. I love her.
So glad I fonud your channel my dude! You have the most down-to-earth approach to cooking! Congrats on your newest cookbook being featured in Times Square.
You've made a strawberry and creame scone! Much love from New Zealand!
I did it and it was great but the top tip I picked up was that you can make a very easy fruit/syrup with anything. I tried it with peach and it worked perfectly and today I made chicken pot pie and had extra pie dough so I tried it with fresh crushed blueberry and I was scared it would be too liquid so I dropped what I thought was a correct amount of cornstarch and it work flawlessly! One of the best blueberry pie I ever had! No recipe or anything! Amazing stuff really.
Love that bowl management; I used to work in a commercial bakery where we washed all of our dishes ourselves, so I became very strategic about bowl and utensil usage. Now I'm at a restaurant where the dishwashers are disappointed because I'm too thorough at scraping cake batters and cookie dough out (but I always hook them up with snacks before anyone else)
Handy tip for whipping cream by hand: the more tines on the whisk, the better (makes sense when you think about it, just look at the whisk Kenji used). You can also use multiple whisks at once in your hand and it will go even faster.
Congratulations on one and a quarter million subs!
The strawberry shortcake looks mouth watering.
That is the easiest baked good I've ever seen. My man had those biscuits in the oven in less than four minutes, including the intro. Definitely trying this when I get my hands on some sweet juicy fruit.
Growing up our strawberry shortcakes were with blitzed strawberries, unwhipped cream and sugar, the blended strawberry/cream mix would just soak in the biscuit. was bomb.
My family makes it this way
This is my kind of dessert coz it relies on whatever fresh fruit you get. Be it mangoes which just went out of season where i live, or bananas which are always in season here, i can just imagine the different wonderful flavours i could build on top
Kenji, I made this tonight for an after dinner dessert. It was a big hit with my family. Thanks for sharing all your knowledge and for your hard work.
Love your content Kenji! Thank you for everything! Hope you're having a good week so far! ☺️
We had friends over recently and I made these for dessert. They were a big hit with everyone- thank you!
Perfect timing! I’ll make this with previously frozen strawberries which I’d stashed in the freezer. They were perfect; I just had too many so froze the extra. They’ll still be delicious over the shortbread. Thanks for your simple recipe.
Legend has it Kenji is still putting "a little more cream" and "a little more strawberries"
Kenji - I've been enjoying cooking from your "The Wok" book and have loved the recipes so far. I tried making Phat Phrik Khing (I used the version on Serious Eats) and, I'm sure due to mistakes I made, the dish tasted really flat. I was wondering if you'd consider doing an episode where people could write in with questions about some of your recipes and you could give tips about how to improve the outcome? It would be informative to see some of the other pitfalls that snag other home cooks. Thanks!
This is even easier than your biscuits & gravy I’ve been making for the past year 🤤
This is my 80-year old mom's all-time favorite dessert. I'm usually terrified of baking but you made it look so easy! Maybe there's hope for me yet...
I'd probably pick this channel as my sole form of online media consumption for the rest of my days
Kenji i used to watch your videos all the time and this video popped up on my recommended and now i will watch again
I’m pretty sure this guy has baked on a professional level. He has that kinda warmth.
Literally went and got ingredients to make this within 20min of watching!! Biscuits are coming out of the oven as we speak!!! Looks amazing!
I even made a second batch of the biscuits with gluten free flour for my celiac daughter :)
Kenji I don't know where to ask this so I'll give it a try here. I just love potatoes and simple recipies. After watching your videos starring the Colombian cuisine, I'm hooked. The Colombian cuisine has most of the things I want with my own cooking: lots of potatoes, super easy (often) recipies, many soups, cheap, and seemingly a lot of vegetarian (eggs and dairy included) food. Where can I learn more about colombian food? Any blogs/books?
The dog was like come on, drop something will ya? He's no dummy,they know where to sit that's for sure!!
I ❤️ that you made drop biscuits. The biscuits I make are drop biscuits (melted butter and cold buttermilk create alchemy!), but I have always wanted to see a recipe being made for cream biscuits. Thank you.
I’m not a desert guy but this is definitely something I would eat/make ! Not too sweet ! Light !
Cheers from San Diego California
When you have perfectly ripe strawberries, that juice would be delicious on anything.
Was that whipping of the cream in real time?!?! Holy cow! It never works like that for me🤦🏻♀️🤣💚
Kenji, you and your recipes are brilliant. Thank you for sharing your recipes and time!
Man, Kenji is the best
My god those strawberries look divine. 🍓 yummm
love that he hand whisked the whipped cream while continuing to talk and not breaking a sweat. id be short of breath
So simple and good with fresh peaches
in Sweden we eat strawberry's, milk and sugar as a desert during summer
I usually make this at home in just 2 ingredients! 1st is strawberries (obviously) and the 2nd is store bought shortcake 😁😁😂😂
Awesome little recipe! Had some blueberries laying around so I made some earlier and they turned out great!
This guy loves his daughter.
This is pretty much a scone in australia. we make it with whipped cream and strawberry jam on it, so it is pretty much the same. it is delicious
Strawberries are going OFF in my garden and we've been eating SO much strawberry shortcake
Hi Kenji: Like the new look! And that looks like a blueberry pie? Yummy!
My absolute favorite application of strawberries. Especially when they're at peak season and you can pick them at a farm
i love it when you do sweet stuff
The belly save at 10:14 Love it!
That's pretty much the way I make biscuits for breakfast sandwiches or biscuits and gravy. I don't keep White Lily on hand but I use 3 parts of cake flour to one part of all-purpose. I've used 100% all-purpose and it works but the biscuits come out heavier. White Lily is more similar to cake flour than to all-purpose. (Once when I was drunk and had my containers mixed up I used corn meal instead of all-purpose with the cake flour, and the biscuits were still OK.)
For making whipped cream or egg whites, all you need is wrist action. I'm lazy and Kenji, your method looks like too much exercise. :-)
8:00 - no defence necessary because you are the Master.
I have done taste tests as well with chef friends... couldn't tell either. The only advantage is that of "poisons"... the real deal has ethyl alcohol where the imitation uses another form of alcohol.
Great recipe, Chef ! ❤️
could u explain that second sentence, poinsons? I'm confused
@@svenfrosterud6362 Yes. Imitation vanilla often contains propylene glycol, which is the chemical name for automobile antifreeze. GRAS (generally regarded as safe) by our illustrious FDA/USDA; however, it will kill the dog. Cheers!
Lovin these uploads
man i love your videos
liking the stache
Looks amazing
Thanks for this.
Shabu is the best cooking companion, no need to clean up if you drop something!
Breakfast cakes 😭😭 i wanna have you as a parent Kenji
yeah, have u seen the lunch boxes he makes for his daughter. Shits delicious, on his insta
Thank you for another great video.
Rumor has it he is still layering strawberries and whipped cream to this day
Great video! Thanks for sharing!
I made this today. So easy. So delicious. THANK YOU JKLA!
a TABLESPOON of baking powder per cup. wow I have been doing a teaspoon. Learning.
Clever girl. You are using an ingredient that is already a combination of ingredients! Well played sir. Well played.
As a New Englander, White Lily is only available by shipping. Soft and fluffy it is, but I found it too salty.
I dig that moustache. 🔥
J Kenji Lopez Kiedis
that pie look good
the beard gets better and better each episode, keep it up!
He’s starting to look like Danny Trejo lol
That whipping speed tho👀👀
Shabu’s such a mood
Took me way too long to realize there's no "main" channel and this isn't the "alt" channel...
Thanks for your videos Kenji! My fiance and I also love your books!
with this being a biscuit where the development of gluten is to be avoided, would it make a good candidate for using a gluten free flour? I might just try it regardless but wondered if it's something you've played with or read anything on.
I think I'm going to try this as a gluten free dairy free recipe with Coconut Milk as well. will report back!
White Lily is low in gluten compared to all-purpose flour. I think you are right. I make biscuits like that with cake flour which is also low in gluten.
update: I made a version of these biscuits with bobs red mill 1 to 1 gluten free flour + baking powder, and coconut milk, to make it gf df. They taste great! Texture is absolutely passable, typical of gf baked goods. Excited to try them with whipped cream and strawberries tonight.
hi, I have not tried this recipe but I have celiac and so had my fair share of experience with gluten free flour. I just wanted to share that usually gluten free flour needs a lot more hydration than wheat flour. so I am not sure this dry a mixture would work gluten free. I am looking forward to hearing how it worked out! but you might want to try to add more moisture if the biscuits come out too dry.
Yeah, I'd imagine you'd need something to help bind the flour particles or else it'd just crumble back into baked flour particles upon cutting after baking
kenji! you’re the best :)
Is the cream brushed on the biscuits before they're baked similar to an egg wash or brushing butter? Is there a specific reason for using cream or is it just convenient and a serviceable replacement for an egg wash.
Called self raising flour in Australia, bit weird to hear how its called in America
that strawberry alone looks awesome
Not sure why I never realized this before … but strawberry shortcake is just a simplified version of a scone with clotted cream and strawberry jam.
So basically scones?
Really want to make this now but I don't have the heavy whipping cream, just milk...
Made me check why my oven was preheated
i've made this. the night i made this i tried it immediately it was tasty, kinda tasted like cheese scone. the next morning, i ate it - it was not moist and crumbles and just weird taste texture was horrible... this recipe is only good if you're finishing off in one sitting right after coming out of the oven. i guess you cannot cut corners in baking pastries, really
Perhaps because there was no fat added to the dough?
:32 should be 1teaspoon / cup of flour
Taste of the biscuit was ruined by putting a tablespoon
It's cute how he thinks his voice is louder than him violently whipping the cream.
That's lotta trust in whipped cream!
those look more like scones to me, being from the uk. maybe what we call shortbread you call shortbread cookies or scottish shortbread?
I wish I didn’t know where imitation vanilla comes from!
Hey, Kenji. Have you watched 'The Bear' series yet? Would love to read your thoughts, given all your time in the business. -John from Scotland
Have not. I’m worried it’ll be too realistic haha
@@JKenjiLopezAlt it is
“some amount in metric units" lol
1 small out of 5 biscuits
ALSO: more than half of the strawberries and cream.
Yeah I'm a dad too, I know how it's done :D
Love the facial hair! Almost didn't recognise you with it. Awesome recipe, can't wait to have a go making it, got some biscuits in the freezer ready for it
Is the shortcake recipe the same as your cream biscuit recipe from your biscuits and gravy episode, just with sugar?
Pretty much, yes.