Shortcakes on pedestals with strawberries surrounding them.
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Strawberry Shortcake Recipe

This homemade Strawberry Shortcake recipe is a classic for a reason. It has a tender shortcake, perfectly sweetened whipped cream and macerated and sliced strawberries.
Course Main Dish
Cuisine American
Keyword strawberries, whipped cream
Prep Time 30 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 54 minutes
Servings 6 people
Calories 480kcal
Author Jillian - a Food, Folks and Fun original!

Ingredients

STRAWBERRY TOPPING:

  • 3 pints fresh strawberries rinsed and dried
  • 6 Tablespoons granulated sugar

STRAWBERRY SHORTCAKE BISCUITS:

  • 2 cups bleached all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 5 Tablespoons granulated sugar separated
  • 8 Tablespoons unsalted butter frozen
  • 1 large egg
  • ½ cup half-and-half
  • 1 tablespoon half-and-half
  • 1 egg white lightly beaten

WHIPPED CREAM:

  • 1 cup heavy cream chilled
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract

Instructions

MAKE THE STRAWBERRY TOPPING:

  • Hull the strawberries. Cut 2 pints into quarters, and crush the remaining pint with a potato or avocado masher. Place all of the strawberries in a bowl and mix in the sugar. Set the mixture aside while you make the rest of the recipe.
    Smash the strawberries and mix with sugar.

MAKE THE STRAWBERRY SHORTCAKE BISCUITS:

  • Move the oven rack to the middle position and preheat the oven to 425 degrees In a medium bowl whisk together the flour, salt, baking powder, and 3 Tablespoons of sugar.
    mix together the flour, baking powder, sugar, and butter.
  • Use a box grater to shred the butter into the flour mixture. Use your hands to toss the butter and flour together until the butter is coated. Then, use a pastry cutter or 2 forks to cut the butter into the flour. You know it’s mixed when the butter pieces are the size of split peas.
    Use a pastry cutter to cut in the butter into the flour mixture.
  • Whisk together the half-and-half and the egg in a liquid measuring cup. Pour it into the flour mixture and stir with a fork until large clumps of dough form. Then, flour a clean work surface and dump the dough out onto the counter. Knead until it comes together and no flour bits remain. DO NOT OVER-MIX!
    Mix in the half and half and egg.
  • Gently press the dough into a 9-inch by 6-inch rectangle that is about 3/4 of an inch thick. Flour a 2 3/4-inch biscuit cutter and cut the dough into 6 rounds.
    Use your fingers to pat out the dough and cut into rounds.
  • Spread the dough rounds out onto a baking sheet, and brush the tops with egg white. Sprinkle with the remaining 2 Tablespoons of sugar. Bake until the shortcakes are golden brown, about 12-14 minutes. Put the baking sheet on a wire rack to cool for 10 minutes.
    Brush the dough rounds with egg white and sprinkle with sugar.

MAKE THE WHIPPED CREAM:

  • Pour the heavy cream, sugar, and vanilla into a bowl of a stand mixer or into a large bowl. Using a stand mixer fitted with the whisk attachment or a handheld mixer, mix the cream on low until small bubbled begin to form, about 30 seconds. Next, increase the speed to medium and continue mix until the whisk attachment or beaters leave a trail, about 30 more seconds. Then, increase the speed to high and mix until the cream whipped smooth, thick, and almost doubled in size, about 30 seconds for soft peaks and 40 seconds for stiff peaks.
    While the cream, vanilla, and sugar until stiff peaks form.

TO FINISH:

  • Split or cut each of the shortcakes in half crosswise. Spoon 1/6 of the strawberry topping onto the bottom of the shortcake followed by a healthy dollop of the whipped cream. Finally, op with the shortcake top and serve right away!
    Shortcakes on pedestals with strawberries surrounding them.

Nutrition

Calories: 480kcal | Carbohydrates: 58g | Protein: 7g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 104mg | Sodium: 185mg | Potassium: 514mg | Fiber: 4g | Sugar: 27g | Vitamin A: 18.1% | Vitamin C: 126.8% | Calcium: 14.3% | Iron: 13.5%