Strawberry Shortcake From Scratch Recipe

Name: Strawberry Shortcake From Scratch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE STRAWBERRIES:; 2 cups Chopped Fresh Strawberries; 1 Tablespoon Granulated Sugar (or More To Taste); FOR THE SHORTCAKES:; 4 cups All-purpose Flour; 1/3 cups Granulated Sugar; 1 Tablespoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Salt; 8 Tablespoons Unsalted Butter, Room Temperature; 1 cup Buttermilk Plus Extra For Brushing On Top Of The Cakes; 1 whole Large Egg, Beaten; FOR THE WHIPPED CREAM:; 2 cups Heavy Cream; 2 Tablespoons Granulated Sugar (or More To Taste); 1 teaspoon Pure Vanilla Extract

Servings: persons

FOR THE STRAWBERRIES:
2 cups Chopped Fresh Strawberries
1 Tablespoon Granulated Sugar (or More To Taste)
FOR THE SHORTCAKES:
4 cups All-purpose Flour
1/3 cups Granulated Sugar
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoons Fine Salt
8 Tablespoons Unsalted Butter, Room Temperature
1 cup Buttermilk Plus Extra For Brushing On Top Of The Cakes
1 whole Large Egg, Beaten
FOR THE WHIPPED CREAM:
2 cups Heavy Cream
2 Tablespoons Granulated Sugar (or More To Taste)
1 teaspoon Pure Vanilla Extract

1
For the strawberries:
2
Toss the chopped strawberries with the sugar and toss well; refrigerate until needed. The strawberries will start to release their juices-this is a technique called macerating, and it really enhances the flavor of the strawberries.
3
For the shortcakes:
4
Preheat oven to 375 F. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter; mix until no visible chunks of butter remain. Stir in the buttermilk and egg until a shaggy dough forms.
5
Turn mixture out onto a floured surface and very gently press/knead the mixture together (don't overdo it-we want the shortcakes to remain tender). Roll dough to 1/2-inch thickness. Use a 3-inch round cutter to cut out 6 shortcakes. Place shortcakes on a silicone lined sheet pan. The dough scraps don't re-roll very well so rather than throw them away...I cut them into random pieces and bake them separately. They make a tasty snack. Brush shortcake tops with buttermilk and bake for 40-45 minutes until they're golden brown (internal temperature should be 205-210 F). Cool completely.
6
For the whipped cream:
7
In a large bowl, whisk or beat cream, sugar, and vanilla until mixture doubles in volume and thickens considerably.
8
To assemble:
9
Cut the shortcakes in half horizontally and top with generous dollops of whipped cream and strawberries. Enjoy immediately.

1630

kcal

Calories

115

Fat

132

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE STRAWBERRIES:, 2 cups Chopped Fresh Strawberries, 1 Tablespoon Granulated Sugar (or More To Taste), FOR THE SHORTCAKES:, and more.

Yes, Strawberry Shortcake From Scratch 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.

Strawberry Shortcake From Scratch

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