Strawberry Shortcake
A timeless dessert that combines fresh strawberries with rich whipped cream and buttery shortcakes, perfect for any occasion.
Ingredients
Fresh Strawberry Topping
- 1 batch Fresh Strawberry Topping Make and set aside to thicken.
Shortcake Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup butter (COLD, 1 & 1/2 sticks) Chilled for optimal flakiness.
- 1 large egg (cold)
- 3/4 cup buttermilk (COLD)
- 1-2 tablespoons buttermilk (cold OR ice water) For adjusting dough consistency.
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla
Instructions
Prepare Fresh Strawberry Topping
- Make the Fresh Strawberry Topping and set aside to thicken.
Make the Shortcake
- In a large bowl, combine flour, sugar, salt, and baking powder. Whisk together.
- Chop cold butter into small chunks and add to the flour mixture.
- Use a pastry cutter to mix the butter into the flour until crumbly.
- In a small bowl, whisk the egg into the cold buttermilk.
- Pour the buttermilk and egg mixture into the flour mixture and stir until shaggy.
- Knead the dough a few times and adjust with cold buttermilk or ice water if too dry.
- On a floured surface, roll the dough into a rectangle about 9x13 inches.
- Fold the dough and roll again; cut using a 2 and 1/2 inch biscuit cutter.
- Place the shortcakes close together in a buttered skillet and freeze for 20 minutes.
- Preheat the oven to 425°F.
- Brush the tops with buttermilk or cream and sprinkle with sugar.
- Bake for 18-22 minutes until golden brown.
Prepare the Whipped Cream
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla on high speed until thick and peaks form.
Assemble the Shortcake
- While the shortcakes are warm, split one, add strawberries and whipped cream, and top with the other half.
- Finish with more strawberries and whipped cream.
- Serve immediately on a dessert plate.
Notes
Store leftovers separately; shortcake at room temperature for up to two days, while strawberries and cream should be refrigerated. Note that whipped cream may lose texture over time.