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Best Strawberry Shortcakes

Recipes » Desserts » Cakes

They are best when eaten within an hour or so of baking.

Yield: 8 Servings Ready in moments

Cuisine: AmericanMain Ingredient: Strawberry

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Verified by stevemur

Original recipe makes 8 Servings

For the strawberries

2 poundStrawberries; sliced

1/3 cupSugar

3/4 teaspoonVanilla extract

For the shortcakes

2 cupsAll-purpose flour; bleached

1/4 cupSugar; divided

1 tablespoonSugar

1 tablespoonBaking powder

1/4 teaspoonSalt

1/4 teaspoonNutmeg

6 tablespoonButter; unsalted, chilled, cut up

1/2 cupButtermilk; chilled

1/2 cupHeavy whipping cream; chilled

For the whipped cream

1 cupHeavy whipping cream; chilled

2 tablespoonPowdered sugar

1/2 teaspoonVanilla extract

Best Strawberry Shortcakes Preparation

1. Coarsley mash 1 1/2 cups off the strawberries with 1/3 cuo sugar in a medium bowl. Stir in remaining berries and 3/4 teaspoon vanilla. Let stand at room temperaure.

2. Heat oven to 425F. Line large baking sheet wut parchment paper or foil. Whisk flour, 1/4 cup sugar, baking powder, salt and nutmeg in a medium bowl. With pastry blender or fingertips, cut butter into flour mixture until soze of small peas. Combine buttermilk and 1/2 cup cream; stir into flour mixture just until dough forms.

3. Spoon dough into 8 mounds about 2-3" apat on a baking sheet. Pat into 3" rounds about 1" thick; sprinkle with remaining 1 tablespoon sugar.

4. Bake for 10-12 ,inutes or until shortcakes are golden brown and toothpick inserted in the center comes out clean. Cool on wire rack until slightly warm.

5. Beat all whipped cream ingredients in a large bowl until soft peaks form. Split shortcakes, fill with berries and whipped cream.