Strawberry Shortcake Recipe


Strawberry Shortcake

Created date

May 4, 2015
Main ingredient: 
Prep time: 
Total time: 


2 cups all-purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

2 tablespoons white sugar

1/2 cup heavy 36% whipping cream

9 tablespoons unsalted butter, frozen

1 large egg, beaten

1/2 cup 1 tablespoon sugar

4 pints strawberries, hulled and quartered

1 tablespoon fresh lemon juice

1 tablespoon sugar

2 cups heavy 36% whipping cream

1 tablespoon sugar


In a medium bowl gently toss strawberries with lemon juice and sugar. Let stand for 1 or two hours.

When ready to serve, whip cream with sugar until soft peaks form.

Preheat oven to 425F. Mix flour, salt, baking powder and 2 tablespoons of sugar in a large bowl.

Grate frozen butter into mixed ingredients. With fingertips, rub into the dry ingredients just until coarse crumbs form.

Whisk egg into whipping cream, and add to the flour mixture slowly, using a fork to just combine, being careful not to over-mix.

On a lightly floured surface, roll dough to about 3/4-inch thickness and with a cookie cutter, cut out 3-inch circles.

Brush tops of shortcakes with some of the remaining whipping cream and sprinkle with sugar for a crispy finish.

Bake for 10-12 minutes, until tops are golden brown.

Let shortcakes cool before slicing in half and spooning berries and a dollop of whipped cream on the bottoms of each. Assemble and garnish each with a dollop of whipped cream and berry on top.