Stacked Strawberry Shortcakes

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 to 3 dozen shortbread cakes
Level:
Easy

Ingredients
  • 3 pounds strawberries, stemmed and sliced
  • 1 1/2 cups sugar
  • 4 tablespoons balsamic vinegar
  • 1 bunch fresh basil leaves, thinly sliced
  • 6 cups cake flour
  • 3/4 cup milk
  • 1 stick plus 1 tablespoon butter, melted
  • Whipped cream, sweetened with sugar, to serve
Directions
  • Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.

  • Combine the strawberries, sugar, balsamic vinegar and basil. Let sit for a few minutes, stirring occasionally, to allow the juices to come out of the berries.

  • In a large bowl, combine the flour, milk and melted butter to make a batter. Spoon out dollops of batter onto the prepared baking sheets and shape into rounds. Space the batter dollops out about 1 1/2 inches apart. Do not overcrowd the sheets. You may have to bake in batches if all the batter does not fit on the 2 baking sheets. Bake the shortcakes until golden brown, 10 to 12 minutes. Remove from the oven and let cool on a wire rack.

  • Slice each shortcake in half lengthwise and top the bottom half with some strawberries. Place other half of cake on top, and top with whipped cream. Serve immediately.

  • This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


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    This recipe is featured in:

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