Strawberry Shortcake Recipe

Fresh strawberries, whipped cream, and moist and sweet shortcake combine to make
a deliciously satisfying dessert recipe.

Servings: 6 servings

Author: Joy Kincaid

Prep Time:
25 minutes

Cook Time:
20 minutes

Refrigerate Strawberries:
1 hour

Total Time:
1 hour, 45 minutes

Dessert

American

strawberries shortcake

Instructions

1 Wash, hull and quarter strawberries. Mix gently with 1/2 cup sugar. Cover and
let stand in refrigerator about one hour (makes strawberries juicy).
2 Preheat oven to 450 degrees F.
3 In a large mixing bowl, add flour, sugar, baking powder and salt. Add cold
butter cubes and cut into flour mixture with a pastry blender (or add all to a
food processor [https://amzn.to/3UnOKi3] and pulse) until fine crumbs form.
4 Add buttermilk and stir just until blended.
5 Pour dough out onto a lightly floured surface and gently form into a ball. Knead
gently (about 15-20 times) and roll or pat until dough is about 1/2 inch thick.
6 Cut dough into circles with a 3-inch biscuit cutter and put circles on ungreased
cookie sheet or cast iron skillet one inch apart. Reshape dough after cutting
and make more circles until you've made 6-8 biscuits.
7 Bake in preheated oven for 10-12 minutes or until golden brown. Remove from oven
and cool on pan 10 minutes.
8 Make whipped cream. In a large bowl, add heavy cream, sugar, and vanilla. Beat
with electric mixer (or stand mixer) on medium/high speed until soft peaks form,
about 2-3 minutes.
9 Split shortcakes in half and layer strawberries and whipped cream on each half.
Add the tops of the shortcakes and add more whipped cream and strawberries.