The Best Strawberry Shortcake
User Reviews
4.7
The Best Strawberry Shortcake
Description
This strawberry shortcake begins by allowing quartered strawberries to sit with sugar in the fridge for several hours, releasing natural juices and mellowing sweetness. The shortcake is made from a mixture of flour, baking powder, salt, sugar, and vegetable shortening, cut together to create coarse crumbs. Milk and beaten egg are incorporated just until combined to maintain a tender texture without toughness.
The batter is spread in a sprayed 9x9 inch pan and topped with a crumbly mixture of butter, flour, and sugar. Baking until golden produces a cake with a soft crumb and sugary crust. Once baked, the shortcake is topped with the macerated strawberries and their juice, which soak into the cake for moistness and flavor contrast.
This dessert showcases the contrast of juicy, sweet berries with the soft buttery shortcake. It’s ideal for using ripe strawberries and can be cut into nine servings. The recipe notes suggest choosing aluminum-free baking powder to avoid off-flavors and mention that butter can replace shortening for variation in taste and texture.
Ingredients
For the strawberries:
- 4 pounds strawberries (cleaned, hulled and quartered)
- 1/2 cup sugar (to taste)
For the shortcake:
- 2 cups all-purpose flour 260 grams
- 4 teaspoons baking powder 13 grams
- 3/4 teaspoon salt 6 grams
- 1 tablespoon granulated sugar 15 grams
- 1/3 cup vegetable shortening 62 grams
- 2/3 cup milk 166 grams, 2%
- 1 large egg (beaten)
For the topping:
- 1/2 cup granulated sugar 100 grams
- 1/2 cup all-purpose flour 65 grams
- 3 tablespoons butter cold, salted
Instructions
Prepare the strawberries:
- The strawberries will need about 3-4 hours to sit in the fridge and make juice, so plan ahead. In a large bowl, mix together the cut strawberries and sugar. You can add more sugar as you'd like. Cover and place in the fridge.
Make the shortcake:
- Preheat the oven to 350ºF and spray a 9x9" baking pan with cooking spray.
- In a large bowl, add the flour, baking powder, salt, sugar and shortening. Cut the ingredients together to make coarse crumbs.
- Add the milk and egg to the crumbs, mixing just until combined. Do not over mix or the shortcake will be tough. It will be very thick.
- Spread the mixture evenly in the prepared pan. Set aside.
- In a small bowl, use two forks or a pastry cutter to cut together the flour, sugar and butter. This mixture will be crumbly. Sprinkle it on top of the shortcake batter.
- Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
- To serve, top pieces of cake with strawberries, whipped cream, or ice cream.
Notes
- Use aluminum-free baking powder to prevent metallic taste in the shortcake.
- Cold butter can substitute for shortening for a different flavor and texture, though the shortcake will slightly change.
- The recipe is designed to serve nine portions, each with strawberry topping and shortcake.
- Allow strawberries to macerate at least 3-4 hours to draw out juices and develop sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 245mg | 10% |
| Potassium | 559mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 34g | 68% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 119mg | 132% |
| Calcium | 140mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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