Strawberry Shortcake Recipe
Servings: 6 Servings
Ingredients
Strawberries
- 4 to 5 cups fresh strawberries hulled and sliced
- ¼ cup granulated sugar
Shortcake Biscuits:
- 2 cups all-purpose flour plus more for dusting the countertop
- 8 tablespoons unsalted butter cold, cubed
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ to ¾ cup buttermilk
- 1 tablespoon heavy cream
- 2 tablespoons coarse sugar
Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
For the Strawberries:
- In a medium bowl, combine the strawberries and sugar. Cover, and refrigerate until ready to use.4 to 5 cups fresh strawberries, ¼ cup granulated sugar
For the Biscuits:
- Preheat the oven to 425°F, and line a baking sheet with parchment paper. Set aside.
- Place the flour, butter, sugar, baking powder, baking soda, and salt in a food processor. Pulse briefly to combine the ingredients until the flour resembles coarse cornmeal.2 cups all-purpose flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 8 tablespoons unsalted butter
- Transfer the flour mixture to a large mixing bowl. Drizzle the buttermilk into the flour mixture, and stir until it just begins to come together. It shouldn’t be sticky or tacky.½ to ¾ cup buttermilk
- Turn the dough out onto a lightly floured surface and knead a couple of times. Form the dough into a rectangle shape about ½ - ¾ -inch thick.
- Use a sharp knife or bench scraper to cut the dough into 6 equal squares. Transfer the dough to the prepared baking sheet spaced about 1-2 inches apart.
- Use a pastry brush to lightly brush heavy cream over the tops of the dough. Then sprinkle with coarse sugar.1 tablespoon heavy cream, 2 tablespoons coarse sugar
- Bake for 14-16 minutes or until the tops are golden brown. Remove from the oven and allow to cool completely on a wire rack.
For the Whipped Cream:
- Place the heavy cream, powdered sugar, and vanilla in a large bowl. Use an electric mixer with a whisk attachment to mix on low speed until the ingredients are well combined, about 1 minute.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon pure vanilla extract
- Increase the speed to medium and continue to mix until stiff peaks form, about 3-5 minutes.
Assemble:
- Cut each shortcake in half horizontally. Add 2-3 spoonfuls of strawberries to half a slice of shortcake followed by some whipped cream. Add the remaining piece of shortcake with more strawberries and whipped cream.
- Serve immediately. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 strawberry shortcake. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
Nutrition Facts
Strawberry Shortcake Recipe
Serving Size
1 strawberry shortcake
Amount per Serving
Calories
573
% Daily Value*
Fat
32
g
49
%
Saturated Fat
20
g
125
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
90
mg
30
%
Sodium
463
mg
20
%
Potassium
265
mg
8
%
Carbohydrates
67
g
22
%
Fiber
3
g
13
%
Sugar
33
g
37
%
Protein
7
g
14
%
Vitamin A
1132
IU
23
%
Vitamin C
57
mg
69
%
Calcium
156
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
