Strawberry Shortcake
User Reviews
5
Strawberry Shortcake
Description
Strawberry Shortcake is built from three main components: sugared strawberries, flaky shortcakes, and fresh whipped cream. The strawberries are sliced and sweetened, then chilled to develop their juicy flavor. The shortcakes rely on cold butter mixed into a flour blend with baking powder and salt to create a tender but slightly crumbly biscuit-like texture, baked until golden brown. The whipped cream, enriched with sugar and vanilla, adds a smooth, airy finish. Together, these parts create a dessert where soft, buttery biscuits meet fresh, sweet fruit and creamy topping.
The individual shortcakes are sliced and layered with the macerated strawberries and topped with whipped cream, making a visually appealing and pleasingly varied treat. It’s suitable as a light dessert after a meal or a special summer treat when strawberries are in season.
Using a food processor speeds up the dough preparation, though a pastry cutter or fork can also be used to incorporate butter. For convenience, store-bought whipped topping can replace homemade whipped cream. Frozen strawberries may be used after thawing and adjusting sugar accordingly. If a biscuit cutter is unavailable, the rim of a glass jar can serve as a substitute to cut the dough rounds.
Ingredients
Strawberries
- 1 pound strawberry fresh
- ¼ c. granulated sugar
Shortcakes
- 3 c. all-purpose flour
- 2 Tbsp baking powder
- 1 tsp salt
- ¼ c. granulated sugar
- ¾ c. butter 1 + ½ sticks, unsalted, very cold, cut into small pieces
- 1 c. buttermilk or heavy cream; plus more for brushing biscuits
- sugar coarse; for sprinkling on shortcakes
Homemade Whipped Cream
- 2 c. heavy whipping cream
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract clear
Instructions
Strawberries
- Clean and slice strawberries and add to large bowl
- Sprinkle with sugar
- Cover and place in refrigerator
Shortcakes
- Preheat oven to 400 degrees and prepare baking sheet with parchment paper or silicone mat
- In a food processor, add flour, baking powder, salt and sugar ** see notes
- Pulse until well combined
- Add butter and mix until butter is broken and mixture is coarse
- Pour milk on top of flour mixture and mix just until the dough begins to form a ball
- Remove dough onto lightly floured surface
- Form dough into large disk
- Roll dough out slowly until about 1 inch thick
- Use a floured biscuit cutter to cut circles
- Lightly brush with extra heavy cream or buttermilk
- Sprinkle with coarse sugar
- Place close together on prepared baking sheet
- Bake for 15-20 minutes or until golden brown
- Remove from oven onto wire rack and cool
Whipped Cream
- Mix cold heavy cream, sugar and vanilla with an electric mixer fitted with a whisk until stiff peaks form, about 10 minutes
Serving
- Slice biscuits in half
- Top bottom with whipping cream and strawberries
- Add top and more whipping cream and strawberries
Notes
- Butter can be incorporated with a pastry cutter or fork if no food processor is available.
- Frozen strawberries work well after thawing; reduce sugar if they are already sweetened.
- Store-bought whipped topping is a quick alternative to homemade whipped cream.
- If you lack a biscuit cutter, use the rim of a glass jar to cut biscuit rounds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 714 kcal
% Daily Value*
| Calories | 714kcal | 36% |
| Carbohydrates | 60g | 20% |
| Protein | 7g | 14% |
| Fat | 51g | 78% |
| Saturated Fat | 32g | 160% |
| Cholesterol | 168mg | 56% |
| Sodium | 331mg | 14% |
| Potassium | 512mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 1851IU | 37% |
| Vitamin C | 34mg | 38% |
| Calcium | 209mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
