Strawberry Shortcake

  • Strawberry shortcake is a dessert I grew up eating quite frequently.  I remember eating it with biscuits, angel food, with whipped cream, without whipped cream……  but one way I remember the most is pouring a little milk over it (I know I am weird).  It was how my dad and grandma would eat theirs.  I still put milk over mine and it drives my husband nuts.  He can’t believe I would eat it all soggy with milk.

    Strawberry Shortcake

    I love making strawberry shortcake because it is quick.  It is also the perfect spring and summer dessert if you ask me because it isn’t as heavy as a piece of chocolate cake.  Not that there is anything wrong with chocolate cake because I really really like chocolate cake too.  Just sometimes it is nice to have something a little lighter and not as sweet.  So I hope you enjoy and eat it however you like! 🙂

    Strawberry Shortcake

    Strawberry Shortcake
    Course: Dessert
    Author: Malinda
    • 2 c. all purpose flour
    • 1/4 c sugar
    • 2 tsp baking powder
    • pinch of salt
    • 1/3 c butter cold and cubed
    • 1 egg lightly beaten
    • 1 1/2 tsp vanilla divided
    • 1 1/2 c. heavy whipping cream divided
    • 2 lbs stawberries
    • 1/4 c sugar this may very depending on the sweetness of your berries
    • 2 TBSP powdered sugar
    1. Preheat oven to 375.
    2. Lightly grease a cookie sheet or line it with parchment paper.
    3. In a large bowl combine the flour, 1/4 c. sugar, baking powder and salt.
    4. Cut the butter in with a pastry blender until it resembles coarse crumbs.
    5. In a small bowl combine the egg, 1/2 c heavy whipping cream and 1 tsp vanilla.
    6. Add this to the flour mixture and combine just until the dough comes together.
    7. Gently knead a few times and pat the dough into a 7 inch round.
    8. With a 3 inch round cookie cutter, cut out rounds and place them on baking sheet.
    9. Bake for 15-20 minutes or until golden.
    10. Wash, hull and slice the strawberries and put them in a large bowl.
    11. Add 1/4 c sugar and gently toss with the strawberries.
    12. Set aside to macerate at room temperature.
    13. For the whipped cream: put 1 c. heavy whipping cream and the powdered sugar in a bowl and whip until stiff peaks form.
    14. To serve:Cut the shortcake in half.
    15. Place strawberries and whipped cream on bottom half.
    16. Place top of shortcake on top of whipped cream.
    17. Drizzle with some of the juice from the strawberry bowl.
    18. Serve immediately.


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