Strawberry Shortcake – a delicious recipe with fresh strawberries, sugar, all-purpose, salt, shortening, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine halved strawberries and 1/4 to 1/2 cup sugar, stirring gently; chill 1 to 2 hours.
2
Combine flour and salt in a large mixing bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle ice water evenly over surface; stir with a fork until dry ingredients are moistened. Divide dough into three equal portions, shaping each portion into a ball.
3
Place each ball on a lightly greased baking sheet. Roll each into a 9-inch circle 1/4-inch thick; trim edges, and prick with a fork. Bake at 450u00b0 for 10 minutes or until lightly browned. Cool on baking sheets 5 minutes; carefully transfer to wire racks to complete cooling.
4
Beat whipping cream until foamy. Gradually add powdered sugar, beating until soft peaks form.
5
Place 1 shortcake layer on serving plate. Arrange one-third of halved strawberries on layer, and spoon one-third of whipped cream over strawberries. Repeat procedure with remaining shortcakes, strawberries, and whipped cream. Garnish top of cake with whole strawberries.
598
kcal
Calories
22
g
Fat
87
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 quarts fresh strawberries, halved, 1/4 to 1/2 cup sugar, 3 cups all-purpose flour, 1 1/2 teaspoons salt, and more.
Yes, Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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