Strawberry Shortcake
User Reviews
5
Strawberry Shortcake
Description
This Strawberry Shortcake involves baking shortcake layers made from flour, powdered sugar, baking powder, and salt with cold butter and a combination of milk and heavy cream. The dry ingredients are processed with butter until the mixture resembles cornmeal, then moistened into a sticky dough which is divided into three rounds. These rounds bake at 400°F until golden.
The strawberry filling combines hulled, quartered strawberries with fresh lemon zest and juice, and granulated sugar, which brings out their natural sweetness and brightness. The whipped cream is made by beating heavy cream with powdered sugar, cornstarch to stabilize it, and vanilla extract until stiff peaks form.
Once the shortcake rounds have fully cooled, they are stacked with layers of strawberry filling and whipped cream in between. This assembly creates a dessert with a balance of soft, buttery cake, refreshing fruit, and airy cream.
Ingredients
Shortcake
- 4 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 2 tablespoons baking powder
- 2 teaspoons salt
- 8 tablespoons butter cubed, cold
- 1 cup milk 2% or whole
- 1/2 cup heavy cream
Strawberry Filling
- 2 pounds strawberries hulled and quartered
- 1 medium lemon zested and juiced
- 2 tablespoons granulated sugar
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400 degrees. Lightly grease 3 (9-inch) round cake pans.
- In a food processor, mix together flour, powdered sugar, baking powder and salt. Add in butter cubes and pulse until the mixture resembles cornmeal. Pour in the milk and heavy cream and pulse until a sticky dough forms.
- Divide dough into 3. Press into the bottom of the prepared pans into a flat, smooth layer.
- Bake in the preheated oven for 20-25 minutes, until tops begin to turn a golden brown. Remove from oven and cool completely on a wire rack.
- Meanwhile, add strawberries to a large mixing bowl and toss together with lemon zest, lemon juice and sugar.
- Whip the heavy cream with powdered sugar, cornstarch, and vanilla extract using either a hand or stand mixer until the cream forms stiff peaks.
- Assemble cake once completely cooled with strawberries and whipped cream between each layer. Store in fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Servings or 1 (3 layer) cake
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Calories | 412kcal | 21% |
| Carbohydrates | 50g | 17% |
| Protein | 5g | 10% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 388mg | 16% |
| Potassium | 350mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 805IU | 16% |
| Vitamin C | 39.6mg | 44% |
| Calcium | 132mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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