Strawberry Shortcake
User Reviews
4.6
Strawberry Shortcake
Description
This Strawberry Shortcake recipe emphasizes layering ripe, sliced strawberries tossed with sugar to draw out their juices, creating a vibrant, syrupy topping. The shortcakes are made from a biscuit dough featuring cold butter cut into flour with baking powder and sugar, producing a tender crumb and slight rise during baking. Vanilla-flavored heavy cream both enriches the dough and is used to brush the tops before baking, where a sprinkle of turbinado sugar adds a crunchy, sweet finish.
Whipped cream made from heavy cream, confectioners' sugar, vanilla, and a pinch of salt complements the biscuit and berries with a smooth, sweet creaminess. The final dessert balances the crisp and soft textures and merges sweet, rich, and fresh berry flavors.
This dessert is traditionally assembled by slicing the warm shortcakes in half, layering with strawberries and cream, then topping with the biscuit lid. It is ideal for serving as a refreshing treat during strawberry season. Leftovers can be stored chilled and the biscuits reheated gently to restore some warmth.
To prepare ahead, unbaked biscuits can be frozen on a baking sheet, then transferred to a bag for up to a month and baked from frozen when needed. Baked biscuits also freeze well and can be reheated before use.
Ingredients
For the strawberries:
- 1 1/2 pounds strawberry stemmed and sliced or quartered
- 1/3 cup granulated sugar
For the shortcakes:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup butter cut into small pieces, cold unsalted
- 1 1/3 cups heavy cream cold
- 1 teaspoon vanilla extract pure
- 2 tablespoons heavy cream for brushing on shortcakes
- turbinado sugar for sprinkling on shortcakes
For the whipped cream:
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1 teaspoon vanilla extract pure
- Pinch salt
Instructions
- Slice or quarter the strawberries and place them into a large bowl. Cover with granulated sugar and stir. Cover and refrigerate the strawberries while you make the shortcakes so they can get juicy.
- Preheat oven to 425 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- In a large bowl, sift together the flour, sugar, and baking powder. Mix in the salt. Add the small pieces of cold butter and use a pastry blender, fork, or your clean hands to cut the butter into the dry ingredients. Mix until you have pieces that are the size of peas.
- In a small bowl, stir together the cold heavy cream and vanilla extract. Pour the mixture over the flour mixture and stir until just combined. Turn out onto a lightly floured surface and lightly knead the dough together to incorporate all of the crumbly dough pieces. Do not overmix.
- Press the dough into a circle, about 1-inch thick and cut into rounds, using a biscuit cutter. Place the biscuits on the prepared baking sheet, about 2 inches apart. Place the pan in the refrigerator and chill the biscuits for 20 minutes before baking.
- Use a pastry brush to brush the chilled biscuit tops with heavy cream. Sprinkle tops generously with turbinado sugar.
- Bake the biscuits until golden brown, about 15-20 minutes. Let cool completely.
- While the biscuits are cooling, make the whipped cream. In the bowl of a stand mixer, whip the heavy cream, sugar, vanilla, and pinch of salt together until the cream reaches stiff peaks.
- To assemble the shortcakes, cut the biscuits in half horizontally. Spoon the strawberries over the bottom of the biscuit and add a dollop of whipped cream. Top with the other biscuit half. Add more strawberries and whipped cream on top, if desired. You can also break up the biscuits and top them with strawberries and whipped cream or leave them whole and add strawberries and whipped cream on top.
Notes
- Unbaked shortcake biscuits can be frozen on a lined tray, then stored in a bag for up to one month before baking.
- Baked shortcakes freeze well for about one month and can be thawed and warmed before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 676 kcal
% Daily Value*
| Calories | 676kcal | 34% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 45g | 69% |
| Saturated Fat | 27g | 135% |
| Cholesterol | 145mg | 48% |
| Sodium | 475mg | 20% |
| Potassium | 540mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 1620IU | 32% |
| Vitamin C | 50.4mg | 56% |
| Calcium | 203mg | 20% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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