Classic Strawberry Shortcake
User Reviews
5
Classic Strawberry Shortcake
Description
This recipe begins by macerating quartered strawberries with sugar to draw out natural juices, enhancing their sweetness. The shortcakes are made by combining flour, sugar, salt, baking powder, and butter to form a dough, which is kneaded lightly and cut into rounds. Baking at a high 450°F produces biscuits with a golden crust and tender interior.
Whipped cream is prepared by beating heavy cream and vanilla until soft peaks form, offering a light, airy texture. Assembly involves layering a biscuit with whipped cream and strawberries, then topping with another biscuit and additional cream and fruit if desired. The resulting dessert showcases contrast between crumbly shortcakes, creamy whipped topping, and juicy berries.
Make ahead options include prepping components separately and assembling just before serving. Leftovers keep in an airtight container for 1-2 days, though the biscuits may absorb moisture from the cream and berries.
Ingredients
- 2 pints strawberry rinsed, hulled, and quartered
- ¼ cup granulated sugar
- 4 cups all-purpose flour
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1¼ cup butter divided
- 3 cups heavy cream divided
- 1 teaspoon vanilla extract
Instructions
- Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices for about 30 minutes.
- Preheat oven to 450°F.
- Sift flour, sugar, salt, and baking powder in a large bowl. Add 1 cup softened butter and mix. Add 1½ cups cream and mix until a soft dough forms.
- Knead the dough for a minute and roll out to about ½ inch thickness. Use a 3-inch circle cookie/biscuit cutter and place rounds on a cookie sheet. Brush with ¼ cup melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuity than cake.
- Make whipped cream: Beat the remaining whipping cream and vanilla until thickened and soft peaks form.
- To assemble: Place a shortcake on the plate, top with whipped cream and strawberries, then top with another shortcake. Add strawberries and more cream on top if desired.
Notes
- Prepared strawberries should be macerated with sugar only shortly before serving to avoid excessive juiciness.
- Bake biscuits until golden and tender by measuring flour accurately and minimizing dough handling.
- Whip cream to soft peaks, watch closely to prevent overbeating which can cause graininess.
- Components can be made ahead and stored separately, assembling the dessert just before serving.
- Leftover assembled shortcake can be refrigerated up to 2 days, but biscuits may soften due to moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Calories | 602kcal | 30% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 132mg | 44% |
| Sodium | 243mg | 10% |
| Potassium | 425mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 46.7mg | 52% |
| Calcium | 153mg | 15% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
