Classic Strawberry Shortcake
User Reviews
4.5
Classic Strawberry Shortcake
Description
The recipe starts with sugared strawberries macerated with vanilla extract, releasing their juices into a sweet, fragrant accompaniment. The shortcake batter is a creamed mixture of butter, sugar, egg, and vanilla combined with flour, baking powder, and salt to form soft biscuits after baking. Whipped cream sweetened lightly with powdered sugar and vanilla provides a smooth, airy texture.
These elements are layered to create a dessert showcasing juicy berries, tender crumb, and creamy richness. The baking temperature and time produce a shortcake with a slightly golden exterior and soft interior suitable for soaking up strawberry juices.
For variation, a chocolate version substitutes part cocoa powder and baking soda for flour. Quantities of strawberries and cream can be increased to load the dessert according to taste.
Ingredients
Strawberries:
- 4-6 cups strawberries sliced
- 2 tablespoons granulated sugar
- ⅛ teaspoon vanilla extract
Sweetened Whipped Cream:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Shortcake:
- ½ cup granulated sugar
- 6 tablespoons butter softened
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup milk not skim
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 8- or 9-inch square baking pan with cooking spray and set aside.
- Combine the sliced strawberries with the sugar and vanilla. Cover and let refrigerate for at least 30 minutes (or up to several hours).
- For the whipped cream, beat the cream, powdered sugar and vanilla together (a blender works great for this) until thick. Refrigerate until ready to use (don't refrigerate longer than an hour or so or it will get a bit liquidy).
- For the shortcake, in a medium bowl, cream together the sugar and butter for 1-2 minutes with a handheld (or stand) electric mixer. Add the egg and vanilla and mix well.
- In a separate smaller bowl, whisk together the flour, baking powder and salt (see the note above for the chocolate version).
- Add 1/3 of the dry ingredients to the batter and mix. Pour in half the milk and mix again. Add another 1/3 of the dry ingredients and mix followed by the rest of the milk. Mix in the milk and add the remaining dry ingredients. Mix until just combined.
- Spread the batter evenly in the prepared pan. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean (don't overbake or it will be dry).
- Let the shortcake cool. Cut into squares, slice in half horizontally (like a hamburger bun). Place the bottom half on a plate, top with a spoonful of strawberries and a dollop of whipped cream. Top with the other half of shortcake and top with additional berries and whipped cream. Serve immediately.
Notes
- For the chocolate version, replace flour with a mix of flour, cocoa powder, and baking soda as specified.
- Adjust the amount of strawberries and whipped cream based on how generously you want to top each serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 431kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 111mg | 37% |
| Sodium | 228mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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