Strawberry Shortcake Recipe
A delightful American dessert, these strawberry shortcakes combine buttery biscuits with sweet, juicy strawberries and freshly whipped cream. Perfect for a summer treat!
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Calories: 1681kcal
Servings: 4
Equipment
- Large mixing bowl
- Small Bowl
- Fork
- Pastry board
- Rolling Pin
- 3-inch biscuit cutter
- Baking sheet
- Pastry Brush
- Electric mixer (for whipping cream)
- Knife
- Spoon
Ingredients
- 2 pints ripe well-rinsed strawberries
- ½ cup sugar or more to taste
- 4 cups flour
- 3 tablespoons sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1¼ cups butter
- 3 cups whipping cream
- ¼ teaspoon vanilla extract
Instructions
- Pick over, hull, and slice strawberries. Crush a quarter of them to release juices, mix with sugar, and set aside.
- Preheat the oven to 450°F (230°C).
- Sift flour, 3 tablespoons sugar, salt, and baking powder into a large bowl. Rub in ¾ cup butter until crumbly. Add 1¼ cups cream to form a soft dough.
- Knead dough for one minute, roll to ½-inch thickness, and cut into 3-inch rounds.
- Grease a baking sheet and place half the rounds on it. Brush with melted butter, top with remaining rounds, and bake for 10-15 minutes until golden.
- Remove from oven, split shortcakes, and brush insides with melted butter.
- Beat remaining cream with vanilla until thick.
- Assemble by placing a shortcake half on each plate, topping with cream and berries, covering with the other half, and adding more berries and cream.
Nutrition
Calories: 1681kcal | Carbohydrates: 150g | Protein: 19g | Fat: 115g | Saturated Fat: 71g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Sodium: 673mg | Fiber: 7g | Sugar: 49g