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Strawberry Shortcake

5 from 2 reviews

Traditional shortcakes filled with vanilla strawberries and whipped cream

Scale

Ingredients

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.

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