This delicacy is a cool treat for spring and summer that departs from the standard angel food cake recipe.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 pints fresh strawberries, hulled and thickly sliced
- ½ cup confectioners’ sugar
- 2 cups all-purpose flour
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon sea salt
- 6 tablespoons chilled unsalted butter, cut into cubes
- 2 cups heavy whipping cream, or as needed – divided
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 tablespoons confectioners’ sugar for dusting, or to taste – divided
- 6 sprigs fresh mint for garnish
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Toss strawberries with 1/2 cup confectioners’ sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
- Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
- Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
- Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
- Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners’ sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
- To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners’ sugar and a sprig of mint.
Nutrition Facts
| Calories | 643 kcal |
| Carbohydrate | 63 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 26 g |
| Sodium | 349 mg |
| Sugars | 25 g |
| Fat | 42 g |
| Unsaturated Fat | 0 g |
Reviews
We made this strawberry shortcake and it was FABULOUS! I used self rising flour, which made the cakes a bit fluffier. The cakes were crispy on the outside and soft on the inside. Strawberries were sweet and the cream was light, fluffy, and slightly sweet! For our family of four we each had a generous size cake with plenty of strawberries and cream, even had a few cakes left over. We’ve already made more! By far one of our favorite recipes.
Classic, old fashioned strawberry shortcake. Couldn’t ask for a better summer dessert!
Awesome. Super easy, wonderful texture, light. I added a 1/2 tsp cinnamon and a 1/4 tsp nutmeg. Smelled and tasted so good!!
Turned out great!!! The family loved it!! I added two additional table spoons of confection sugar to the whip cream.
it tasted sooooo good. make sure to dump it with whipped cream . I totally recommend it .
Wonderful! The shortcakes were sweet, tender inside, with a bit of a crispiness on the outside. To make sure the biscuits were tender I wanted to avoid handling the dough too much, so I skipped the kneading step. I used the paddle attachment in a stand mixer to just barely mix the butter into the flour mixture, then added the full cup of cream while still mixing. As soon as the dough was formed, I shaped it into a disk about 1.5 inches thick, which I placed on waxed paper that had been dusted with powdered sugar. I wanted four shortcakes, so I quartered the disk using a bench scraper, patted a bit of powdered sugar on top and bottom, and placed them on a parchment-lined cookie sheet. Since my shortcakes were larger, they took a bit longer to bake, probably 18 to 20 minutes. Over the years I’ve tried different recipes for shortcakes. My search is over. This one is the keeper. Thanks for sharing a great recipe.
Excellent! Perfectly sweet and cakey! Moist! Used milk as I didn’t have cream and was amazing!
This was my first time making strawberry shortcake, and the only thing I did differently was double the vanilla in the cake. It turned out delicious and didn’t last long at all!
I used granulated sugar instead of powdered sugar for the strawberries. Worked great. Chose the wrong recipe though meant to use a cake recipe instead of a biscuit one. Still turned out awesome!
Delicious
Followed the recipe with one exception. My family traditionally mash the berries, which I did. Turned out fabulous!
Made this today. I used milk instead of heavy cream, as I didn’t have any. I also added the vanilla to the dough before baking. Very yummy! I will definitely make it again!
no changes, absolutely delicious! Combined with fresh whipped cream, it’s the best shortcake i’ve ever had. won’t be buying pre-made anymore!
Awesome…..it was a hit with the enter party of 10! warmed the shortcake added a small scoop of vanilla ice cream with fresh strawberries and home made whipped cream….PERFECT
This is my first attempt at shortcake and so glad I picked this one. My husband thought it was great and I thought it was not only tasty but so easy to make!
Made as directed. Soooo delicious. “Biscuit” shortcake is outstanding!
Very disappointed. I’ve made this twice & had the same results both times. The shortcakes do not rise very much at all. I follow the directions to the “T” & have had identical results. Again, disappointing……
Delicious & easy!!
The best. I’ve tried so many recipes for shortcakes, this is simply the best. Had an abundance of strawberries this year and have made this recipe several times already. Just put the dry ingredients in my food processor, mix and add the butter. When it is crumbly, I pour in the cream until it is the right consistency and knead then roll it out. Couldn’t be easier, and they bake up light and flaky!! Thank you for sharing.
Came out great. Did not look as crumbly as I thought it would when I added the butter, but I don’t think it mattered, tasted delicious. I like that they weren’t real sweet, because once the berries were on, it was a nice balance.
This is an awesome recipe for strawberry shortcake! In my family, the shortcake is always a biscuit type, and nothing but real whipped cream will do. My only other comment has to do with the directions. My Mississippi mama who taught me to make biscuits always said “the less you handle the dough, the better your biscuits will be. And NEVER knead no matter what the recipe says.” I’ve always followed that hint, use White Lily flour, and make biscuits that my family devours. We loved this shortcake — thank you so much for sharing!