Strawberry Shortcake
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18 reviews
Excellent
Strawberry Shortcake
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American Cakes - the history of Strawberry Shortcake from food historian Gil Marks, and a delicious traditional recipe for Strawberry Shortcake.
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Ingredients
- 2 cups soft Southern or other all-purpose flour or pastry flour, or 1¼ cups all-purpose flour and ¾ cup sifted cake flour (8.5 ounces/250 grams)
- 1/4 cup granulated sugar (1.75 ounces/50 grams/60 ml)
- 1 tablespoon double-acting baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening or butter, or ¼ cup each, chilled (1 stick/4 ounces/115 grams)
- 3/4 cup light cream, half-and-half, or whole milk (or 1 large egg and ½ cup plus 1 tablespoon half-and-half or milk)
- 2 pints strawberries, hulled and sliced (4½ cups), tossed with 2 to 4 tablespoons sugar (adjust according to the sweetness of the fruit)
- 1 cup heavy cream beaten with 1 tablespoon sugar and ½ teaspoon vanilla extract for topping
Instructions
- Position a rack in the center of the oven. Preheat the oven to 425°F. In a medium bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Gradually add the cream, stirring with a fork until the dough clings together.Place the dough on a lightly floured surface, flour your hands, and knead until just manageable, 6 to 10 strokes. Do not overknead; the dough will still be rough. Sprinkle lightly with flour and pat out ¾ inch thick, about a 9- by 6-inch rectangle.
- Using a floured 3-, 2½-, or 2-inch biscuit cutter or other sharp-edged circular cutter, press straight down to cut out the dough. Reroll and cut out the remnants.
- Place the biscuits on an ungreased (preferably parchment-lined) baking sheet, an 8- by 1½-inch round baking pan, or cast-iron skillet. Bake until golden brown, about 12 minutes. Transfer to a wire rack and let cool for 5 minutes.
- Split the shortcakes in half horizontally. Place the bottoms on serving plates, spoon about ¼ cup berries over top, and top with a dollop of whipped cream. Place the biscuit tops over the berries. If desired, top with more whipped cream and spoon additional berries over top. Serve at once.
Notes
- Yield: six 3-inch, nine 2½-inch, or twelve 2-inch round biscuits
- Variations
- Variations
- Large Shortcakes: Grease two 8-inch round cake pans, divide the dough equally between the pans, press lightly to produce an even surface, and bake until golden, about 20 minutes. Invert onto wire racks and let cool for at least 10 minutes.
- Large Shortcakes:
- Grease two 8-inch round cake pans, divide the dough equally between the pans, press lightly to produce an even surface, and bake until golden, about 20 minutes. Invert onto wire racks and let cool for at least 10 minutes.
- Buttermilk Shortcakes: Substitute ¾ cup buttermilk for the cream, reduce the baking powder to 2 teaspoons, and add ½ teaspoon baking soda.
- Buttermilk Shortcakes:
- Substitute ¾ cup buttermilk for the cream, reduce the baking powder to 2 teaspoons, and add ½ teaspoon baking soda.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Cholesterol
35mg
(12%)
Sodium
109mg
(5%)
Potassium
266mg
(8%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
375IU
(8%)
Vitamin C
46.5mg
(52%)
Calcium
77mg
(8%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 35mg | 12% |
| Sodium | 109mg | 5% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 375IU | 8% |
| Vitamin C | 46.5mg | 52% |
| Calcium | 77mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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