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Classic Strawberry Shortcake

Classic Strawberry Shortcake

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Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Course: Dessert
Keyword: summer

Ingredients

  • 1 pint strawberries
  • 1/4 cup sugar or more to taste
  • 450 g flour or 4 cups
  • 3 tablespoons sugar
  • ¼ teaspoon salt
  • 3 teaspoons aluminum-free baking powder
  • 1/2 cup butter cold + cubed, plus more for brushing
  • 3 cups heavy cream divided
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Instructions

  • Slice strawberries. In a medium sized bowl, mix sliced strawberries with sugar. Start with a scant 1/4 cup of sugar and add more to taste. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 400 degrees. In a large mixing bowl, combine flour, 3 tablespoons of sugar, salt and baking powder.
  • Add 1/2 cup of cubed butter, and cut into dry ingredients with a pastry cutter or fork until the mixture resembles coarse crumbs. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured surface, then roll out to about 1/2-inch thickness. Using a 3-inch biscuit cutter (or the cookie cutter of your choice), cut an even number of biscuits - 2 per serving.
  • Line a baking sheet with parchment paper. Place half the biscuits on the baking sheet. Brush with butter. Top with remaining halves. Brush tops with heavy cream. Bake for 15 to 20 minutes, or until golden brown.
  • Beat the remaining cream until it thickens. Add vanilla and powdered sugar. Beat again just until thick. If you prefer a sturdier whipped cream, you can continue beating until stiff peaks form.
  • Serve shortcakes with berries in the middle, and top with additional berries and whipped cream. Enjoy!

Notes

My family often eats this for dinner in the summer. If that’s your plan, I recommend omitting the powdered sugar from the whipped cream to avoid sugar overload!