Side Pannel
Homemade Strawberry Shortcake
Homemade Strawberry Shortcake
- Recipe Submitted by maryjosh on 02/03/2020
Ingredients List
- 1 lb fresh strawberries washed, stems removed, quartered
- 3 Tablespoons granulated sugar
- For Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter very cold
- ½ cup cold heavy cream
- 1/3 cup cold milk
- Additional heavy cream for brushing
- Coarse sugar for sprinkling (if you don't have coarse sugar, regular granulated will work just fine!)
- Homemade Whipped Cream:
- 1 1/2 cups heavy cream cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Directions
For best results I recommend chilling your butter in the freezer for 10-20 minutes before beginning. Cold butter yields light, buttery shortcakes.
A chilled metal bowl will also make whipping your cream easier and faster, so while it is not mandatory it would be helpful to place one in the freezer at this point that you can use it for your whipped cream.
Start by preparing your strawberries. Place sliced strawberries in a medium sized bowl and add 3 tablespoons of sugar. Stir well and set aside so they can get nice and juicy while you prepare your shortcakes.
For Shortcakes:
Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Set aside.
Combine the flour, sugar, baking powder, and salt in a large bowl and stir well.
Remove your butter from the freezer and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then stir this into your dry ingredients. Stir until mixture resembles coarse crumbs.
Add heavy cream and milk and use a spoon or spatula to stir until ingredients are combined. Don't over-work the dough but it should be clinging together.
Transfer shortcake dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold it in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times, taking care to not overwork the dough (see video below the recipe for a visual on how to do this if you are uncertain).
Use your hands (do not use a rolling pin) to gently flatten the dough to 1" thick. Lightly dust a 2 3/4" round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough (don't twist it!) and place shortcakes on prepared baking sheet, placing less than 1/2" apart.
Once you have cut as many shortcakes as possible out of the dough, gently re-work the dough to get out another shortcake or two until you have at least 6 (sometimes I'm able to get 7.
Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
Bake on 425F for 14-15 minutes or until tops and bottoms of shortcakes are beginning to just turn lightly golden brown.
Prepare your whipped cream while shortcakes cool.
For Whipped Cream:
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (if you chilled a bowl before starting, use that now).
Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a Cool-Whip consistency.
To Assemble Shortcakes:
Slice your cooled (I like mine to still be a bit warm, but if they're too hot they'll melt your cream) shortcakes in half and place the bottom half cut-side up on a plate.
Stir your strawberries once more (they should be nice and juicy by now) and top one shortcake half generously with your prepared strawberries, and then with a dollop of homemade whipped cream.
Top the whipped cream with the top half of your shortcake, and then top with additional whipped cream and finally additional strawberries.
Serve and enjoy!
A chilled metal bowl will also make whipping your cream easier and faster, so while it is not mandatory it would be helpful to place one in the freezer at this point that you can use it for your whipped cream.
Start by preparing your strawberries. Place sliced strawberries in a medium sized bowl and add 3 tablespoons of sugar. Stir well and set aside so they can get nice and juicy while you prepare your shortcakes.
For Shortcakes:
Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Set aside.
Combine the flour, sugar, baking powder, and salt in a large bowl and stir well.
Remove your butter from the freezer and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then stir this into your dry ingredients. Stir until mixture resembles coarse crumbs.
Add heavy cream and milk and use a spoon or spatula to stir until ingredients are combined. Don't over-work the dough but it should be clinging together.
Transfer shortcake dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable.
Once the dough is cohesive, fold it in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times, taking care to not overwork the dough (see video below the recipe for a visual on how to do this if you are uncertain).
Use your hands (do not use a rolling pin) to gently flatten the dough to 1" thick. Lightly dust a 2 3/4" round biscuit cutter with flour.
Making close cuts, press the biscuit cutter straight down into the dough (don't twist it!) and place shortcakes on prepared baking sheet, placing less than 1/2" apart.
Once you have cut as many shortcakes as possible out of the dough, gently re-work the dough to get out another shortcake or two until you have at least 6 (sometimes I'm able to get 7.
Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don't have coarse sugar, regular granulated will also work just fine).
Bake on 425F for 14-15 minutes or until tops and bottoms of shortcakes are beginning to just turn lightly golden brown.
Prepare your whipped cream while shortcakes cool.
For Whipped Cream:
Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (if you chilled a bowl before starting, use that now).
Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don't over-beat, but don't stop beating until cream has reached a Cool-Whip consistency.
To Assemble Shortcakes:
Slice your cooled (I like mine to still be a bit warm, but if they're too hot they'll melt your cream) shortcakes in half and place the bottom half cut-side up on a plate.
Stir your strawberries once more (they should be nice and juicy by now) and top one shortcake half generously with your prepared strawberries, and then with a dollop of homemade whipped cream.
Top the whipped cream with the top half of your shortcake, and then top with additional whipped cream and finally additional strawberries.
Serve and enjoy!
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