BLOG

Strawberry Shortcake

strawberry shortcakeIt’s time to make actual, real strawberry shortcake now. You know those cellophane bags of “shortcakes” you can pick up in the produce section, usually right next to the plastic sacks of “strawberry” glaze? Well, I have some bad news. I destroyed all of those in several small arson jobs. And I infested the factories than make them with toucans.

I know, I know, I should have talked to you first before I stole all those toucans from the Froot Loops factory and released them into the ventilation system of the fake strawberry product factory, but really I was doing you a favor.

Traditional, homemade shortcakes are infinitely better tasting than those stale old sponge cake bowls; and my strawberry sauce has TWO special ingredients that will make you go Whoomp. There it is.

PLUS, in the video I show you how to make them shaped like little cutie-pie bunnies! Strawbunny Shortcakes! Get it?! FOR EASTER!!!

I crack me up.

Print

Strawberry Shortcake

5 from 2 reviews

Traditional shortcakes filled with vanilla strawberries and whipped cream

  • Yield: 4-6

Ingredients

  • 1 quart strawberries
  • 3 tablespoons brown sugar (to make it special!)
  • 1/2 teaspoon vanilla extract (and even more special!)
  • For the shortcakes:
  • 1 1/2 cups all purpose flour
  • 1 tablespoon white sugar
  • 1 3/4 teaspoons baking powder
  • 15 tablespoons heavy cream (1 cup minus 1 tablespoon)
  • 2 tablespoons raw sugar
  • For serving:
  • 1/2 – 1 cup heavy cream, whipped to soft peaks

Instructions

  1. Prepare the strawberries: Wash, hull, and slice 1/4″ thick. Combine with 3 tablespoons brown sugar and vanilla. Refrigerate at least 30 minutes and up to 4 hours.
  2. Preheat oven to 450 F (425 F if using a dark-colored baking sheet) and lightly grease a baking sheet or line with parchment paper
  3. Sift together the flour, white sugar, and baking powder in a large bowl.
  4. Make a well in the center and pour in about 3/4 cup of the heavy cream. Stir and add a couple more tablespoons cream, stirring, until the dough begins to come together.
  5. Sprinkle a surface with flour and knead the dough 3-4 times or until it can be pressed into a smooth ball.
  6. Roll out 1/2 inch thick and cut out four 2-1/2″ or 3″ circles and eight ovoid “bunny ear” shapes. If you want, you may skip the bunny part and just cut out 6 circles.
  7. Attach two ears to each circle. Brush the 1 tablespoon remaining cream over all and sprinkle with raw sugar.
  8. Bake for 15-18 minutes until the bottoms are light brown.
  9. While they bake, whip the cream for filling. Place cold cream in a bowl and beat with a mixer whisk attachment on high for 5-8 minutes, or until it stands in soft peaks. You may add a teaspoon or two of sugar if you like.
  10. While warm, arrange on plates and split. Fill with strawberries and their juice and some whipped cream.
  11. Pass extra strawberries and cream at the table.

Notes

The amount of whipped cream to make is your call. For 4 people, I find that 1/2 cup cream which yields about a cup when whipped is enough. If your family is really big on whipped cream, or if you are forgoing the bunny shape in favor of serving more people, whip 1 cup of cream.

Of course, you can use CoolWhip or ReddiWhip if you must, but in a dish this simple, I would choose the simplicity of real whipped cream. Plus, you have all that cream left over from making the biscuits! You might also like this fruit tart recipe if you liked the strawberry shortcake.

9 Comments

  1. Great Stone Face on April 3, 2012 at 3:50 pm

    Great recipe! I love strawberry shortcake. We used to get it for dessert every time we went to Durgin Park in Boston, Mass., for the corned beef and cabbage. Your shortcake looks like cream scones — add raisins and have it for afternoon tea!

    I agree that homemade whipped cream is way better than from a container. Sweetening it with simple syrup avoids the possible grittiness of sugar granules. I’ve used maple syrup to sweeten whipped cream for pumpkin pie and pecan pie.

    • Hilah on April 4, 2012 at 10:20 am

      Shortcake is a favorite of mine. With any berries, too, not just strawberries. You’re right the shortcakes are pretty much scones. I thought about maybe just making “strawberry shortcake scones” but then I’d have had to use dried berries or something. Although, could also have strawberry jam on the cream scones and still call it that!
      Thanks for the simple syrup tip! I’d never thought of that before.

  2. Diane on April 3, 2012 at 8:02 pm

    Aeffing adorable!!!

    • Hilah on April 4, 2012 at 10:18 am

      I know, RIGHT?!?!? 🙂

      • Dianna on April 28, 2014 at 3:00 pm

        Hello Hilah,

        I know sometimes you have made “copycat recipes.” i.e Chick-fil-A. I’m interested if you have ever tried Chicago’s Garretts popcorn. I understand people stand in long lines to eat it. That it is “that good.” I myself have never tried it and I understand to order even a small tin, online it’s very expensive. I believe the nearest shop on the west is located in Las Vegas NV.. so hopefully I can some day acquire. The popcorn i am talking about is caramel mixed with cheese. You seem to do a good job of researching recipes.Thanks!!!

  3. Faye on February 18, 2013 at 9:40 am

    Hilah, this is the cutest strawberry shortcake I’ve ever seen!

    • Hilah on February 18, 2013 at 11:45 am

      Thanks, Faye!

  4. sujjita sharma on April 1, 2013 at 3:14 am

    You rock hilah! Thanks 🙂

    • Hilah on April 2, 2013 at 10:05 am

      Thank you, Sujita!

Leave a Comment





Pin It on Pinterest