| 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 | 677 |
| Total Fat | 44 g |
| Saturated Fat | 27 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 8 g |
| Cholesterol | 134 mg |
| Sodium | 499 mg |
| Serving Size | 1 of 6 servings |
| Calories | 677 |
| Total Fat | 44 g |
| Saturated Fat | 27 g |
| Carbohydrates | 65 g |
| Dietary Fiber | 3 g |
| Sugar | 30 g |
| Protein | 8 g |
| Cholesterol | 134 mg |
| Sodium | 499 mg |
Reviews
I followed the recipe exactly and found the shortcake to be very dense. When I put the strawberries o it it turned pasty.
This is such an easy and delicious shortcake recipe! I have made this several times and have always gotten the best reviews! It’s my favorite go to for a satisfying summer treat!
Delicious! I sprinkled some finishing sugar on the biscuits, and served it with ice cream instead of whipped cream.
I baked the shortcake today for my guests coming tomorrow. Should I refrigerate it over night or can I keep it covered on the countertop? Thanks!
I made this last week and I liked the recipe. I was surprised to discover the addition of 35% cream in it but it gave it a richness I appreciated. While it stuck a little in the pan, next time I will very lightly grease and flour my Fat Daddios pan, just so I am able to extract it immediately from the pan.
The biscuits were delicious. I added a little extra heavy cream to make them more moist.
The shortcake turned out light and flaky. perfect for soaking up delicious strawberry juices. I spooned 7 dollops of dough on the sheet pan and sprinkled extra sugar on top for a little sweet crunch. yum.
The cake tastes wonderful, but I would NEVER make it again without preparing the pan. It would not come out. It stuck to the bottom and finally came out in chunks…so disappointing. I still used it …it was just for my family…luckily.
It is strawberry season by my home and I look for recipes that help me enjoy this delicious fruit! This is a great recipe! This was easy and delicious! For the whipped cream I had to beat mine for longer than a minute and a half, but it came out great! Will be making another one soon why the strawberries are still in season!
Very easy to make, and everything was delicious. The shortcake didn’t rise much, but still worked well for the dish. Everyone loved it.