Go Back

Strawberry Shortcake

A no fuss, straightforward recipe for homemade strawberry shortcakes.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

Strawberries
  • 2 pints of fresh strawberries
  • 6 Tablespoons sugar
Shortcakes
  • 2 cups all purpose flour
  • 5 Tablespoons sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 8 Tablespoons VERY cold butter cut into 1/2 in cubes
  • 1 egg slightly beaten
  • 1/2 cup plus 1 Tablespoon whole milk
  • 1 large egg white lightly beaten
  • Whipped Cream
  • 1 cup heavy whipping cream
  • 2 Tablespoons sugar
  • 1 teaspoon vanilla extract

Method
 

Strawberries
  1. Hull strawberries and cut in half. Take about 1/3 of the strawberries and mash with a potato masher until juicy and perfectly muddled.
  2. Add remaining strawberries halves.
  3. Stir in sugar. Set aside, in fridge.
Shortcakes
  1. Preheat oven to 425 degrees F.
  2. In a food processor, pulse the flour, 3 Tablespoons of sugar, baking powder, and salt until combined. Scatter the butter cubes over and process until the mixture resembles coarse meal, about 15 1-second pulses. Transfer to a medium bowl.
  3. In a separate small mixing bowl, mix the beaten egg with the whole milk. Pour the egg/milk mixture into the flour mixture.
  4. Combine with a rubber spatula until large clumps form. Transfer to a floured surface.
  5. Using your hands, pat the dough into a 9x6-inch rectangle about 3/4 inch thick. Be careful not to overwork the dough.
  6. Flour a 2 1/4 inch biscuit cutter and cut into 6-8 dough rounds. Place the rounds on a baking sheet, about 1 inch apart.
  7. Brush the tops of the shortcakes with the beaten egg white then sprinkle with the remaining two Tablespoons of sugar.
  8. Bake until the shortcakes are golden brown, about 12-14 minutes. Remove from oven and place on cooling rack.
  9. When ready to eat, split the shortcakes in half, spoon a heaping amount of strawberries and a dollop of whipped cream on top.
Whipped Cream
  1. Freeze mixer bowl and whisk for 10 minutes.
  2. Pour heavy whipping cream, vanilla and sugar in mixing bowl.
  3. Mix on level 6 for 4-5 minutes until soft peaks form. You'll know it's ready when you can remove the whisk, hold it upside down and it stays put.