Strawberry Shortcake Recipe
There’s nothing quite like the classic charm of a Strawberry Shortcake, where tender, golden biscuits meet juicy, sweet strawberries and billowy whipped cream. With just 40 minutes from start to finish, it’s a dessert that feels indulgent yet effortless to create.
Ingredients
For the Strawberries:
- 2 cups fresh strawberries (quartered)
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream (whipped)
For the Shortcakes:
- 2 large eggs (lightly beaten)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3/4 cup butter (frozen)
Instructions
- Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
- Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
- Whisk together eggs, sour cream, and vanilla until blended.
- Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
- Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
- On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4" wide, but you can use smaller) cut out your shortcakes.
- Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
- Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.
Tried this recipe?Let us know how it was!