4 Videos | Photo: Strawberry Shortcake Recipe
Ingredients
- 1 1/2 pounds strawberries, stemmed and quartered
- 5 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
- Whipped Cream, recipe follows
Directions
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped Cream:
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
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By gilplyn
Centennial, CO
on May 20, 2013
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I've made this a couple of times and it is delicious and easy. Shortcake is not supposed to be sweet. Add extra sugar if you like sweeter cake. The lemon zest in the whip cream adds wonderful depth of flavor and makes this recipe extra special. Don't leave it out. Yummy!
By tgmullen6
Riverside, IL
on May 16, 2013
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It was ok. Based on the earlier reviews, I added 1 tbs of butter (probably needed 2 and a little extra sugar & a little vanilla. I also did not use heavy cream - too many people with cholesterol issues in our house. The texture was great - just kind of bland tasting - even after the above changes. I might make one more time and add a little more sugar & vanilla and see. Not bad, just not great.
By smecty
Santa Fe, NM
on May 02, 2013
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Delicious! I got nervous reading some of the reviews, so I ended up cutting in 6 tablespoons of butter and adding 2-3 tablespoons of sugar. I opted for skim milk instead of the heavy cream since I didn't have enough for the recipe and whipped cream to go on top. It ended up being light, fluffy, and delicious. A hit in my house!
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