| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 20 min |
| Inactive: | 30 min |
| Cook: | 20 min |
| Yield: | 6 servings |
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
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
Instructions
- 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.
- Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 683 |
| Total Fat | 45 g |
| Saturated Fat | 27 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 8 g |
| Cholesterol | 163 mg |
| Sodium | 512 mg |
Reviews
I have made a very similar one. My recipe makes actual round biscuits but they both taste the same.
This is the best. Pairs great with sweet strawberries and whipped cream. I’ve made it regularly for years!
The video of the shortcake was excellent. I would have made the mistake of added more liquid without it. Mine looked exactly as the video before and after baking. So “just right” for the strawberries and whipped cream. Thanks for taking your time to make this video. I loved the soft center and crispy top. Excellent!!! Great job.
Mine broke when turning it out, but I agree–it was delicious. Next time I make a large one I think I’ll try lining the bottom of the baking dish with parchment paper. Tonight I’m going to try using cupcake pan for individuals. (I also have small brioche pans which could look cute with the fluted “cap”.)
This was the best shortcake ever and so simple to make as well. We always have organic strawberries or use baking soda and water to soak regular ones if not. This recipe is a keeper.
I read reviews and listened to the ones saying they added sugar because it wasn’t sweet enough. I could have gone without the added sugar. This shortcake was delicious. People who didn’t like it want cake, not shortcake because this is shortcake at its best. If you want pound cake, make that. This is old fashioned shortcake and I will be making it again.
Very tasty indeed. Added lime zest, lime juice, sugar, and a pinch of salt to the strawberries. It paired nicely and complimented the whipped cream with lemon zest. A dollop of vanilla ice cream and magnificent. YUM!!!
my kids made this this morning for breakfast- super easy and very yummy! The batter will be super thick- like a biscuit- but its very good! we cut it into 8ths and it was plenty- slkipped the lemon zest and it worked fine!
This turned out perfectly, just like shortcake should taste. I did break it bringing it out of the pan to cool, but didn’t matter at all, was just a more rustic presentation. Delicious, thank you!
Super easy and tasted great. Shortcake in this recipe is a more dense version, but absorbed the strawberry juices well. I made a strawberry sauce from The Kitchen recipe, basically strawberry preserves and lemon juice simmered, and added some Cointreau to it. I’d seen many recipes that included adding Grand Manier to the macerating strawberries, but didn’t think my kids would like that. In a simmered sauce the liqueur was more subtle. Thought the sauce put it over the top.