Strawberry Shortcake
User Reviews
5
Strawberry Shortcake
Description
The Strawberry Shortcake recipe combines flour, sugar, baking powder, and salt, into which vegetable shortening is cut to form coarse crumbs that create its delicate texture. Light cream adds moisture, making a tender dough that is gently kneaded and cut into rounds before baking until golden. This method produces biscuits with a crisp exterior and soft interior.
The filling of hulled, sliced strawberries is macerated with sugar to release juice and sweetness. The topping is whipped heavy cream sweetened and flavored with vanilla, complementing the shortcakes and berries with a light, fluffy finish.
Serve the split biscuits layered with the juicy strawberries and cream, a traditional way to enjoy this dessert. Variations include baking the dough in larger pans for layered shortcakes or swapping cream for buttermilk with adjusted leavening to change the tender crumb and tang.
The recipe yields a flexible number of biscuits of various sizes, making it adaptable for different servings. Proper gentle handling of dough and moderate baking time help maintain the biscuits’ tender texture and prevent toughness.
Ingredients
- 2 cups all-purpose flour 8.5 ounces/250 grams, or soft Southern or pastry flour; or 1¼ cups all-purpose flour and ¾ cup sifted cake flour
- 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 1 stick/4 ounces/115 grams, or butter; or ¼ cup each, chilled
- 3/4 cup light cream or 1 large egg and ½ cup plus 1 tablespoon half-and-half or milk, or half-and-half or whole milk
- 2 pints strawberries adjust according to the sweetness of the fruit, hulled and sliced (4½ cups), tossed with 2 to 4 tablespoons sugar
- 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
- The recipe yields six 3-inch, nine 2½-inch, or twelve 2-inch biscuits depending on cutter size.
- For larger shortcakes, press dough into greased 8-inch pans and bake about 20 minutes until golden.
- Substitute ¾ cup buttermilk for cream, reduce baking powder to 2 teaspoons, and add ½ teaspoon baking soda for buttermilk shortcakes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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