Go Back
–+ servings
Strawberry Shortcake
Print

Strawberry Shortcake

Servings 8
Author Pam - For the Love of Cooking

Equipment

  • Baking Sheet
  • Biscuit Cutters
  • Wire Cooling Rack
  • Hand mixer

Ingredients

Strawberries:

  • 2 lbs. strawberries cleaned and sliced thinly
  • 3 tbsp white sugar or more depending on the sweetness of the berries

Shortcake:

  • 2 cups of flour
  • ¼ cup of sugar
  • 1 tsp baking powder
  • ½ tsp salt
  • 6 tbsp cold unsalted butter cut into small chunks
  • 1 large egg
  • ½ tsp vanilla
  • ¾ cup of milk divided
  • 1 egg yolk

Whipped Cream:

  • 1 pint of whipping cream
  • ¼ cup white sugar
  • 1 tsp vanilla

Instructions

  • Prepare the macerated strawberries by combining sliced strawberries and sugar in a bowl, then covering.
  • Let them marinate, stirring occasionally, in the refrigerator for at least 1- 2 hours before serving.
  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
  • Make the shortcake by combining flour, sugar, baking powder, and salt, and mix thoroughly.
  • Add small chunks of butter and knead by hand until it is crumbly.
  • Whisk together the egg and ½ cup plus 2 tablespoons of milk, and slowly add to the dry mixture.
  • Roll out the dough until it is 1 inch thick.
  • Use a small cup or biscuit cutter to cut the dough into circles.
  • Whisk together egg yolk and the remaining milk, and brush the top of each shortcake.
  • Bake 20 minutes, or until golden brown.  Cool on a wire cooling rack.
  • Make the whipped cream by mixing all ingredients with a hand blender for 5-7 minutes until fluffy.
  • To serve, slice the shortcake in half.
  • Place the bottom half on a plate, add spoonfuls of the strawberry mixture, and add the remaining shortcake.
  • Top with fresh whipped cream. Enjoy!