Strawberry Shortcakes Recipe

Name: Strawberry Shortcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pints fresh strawberries, hulled and thickly sliced; 1/2 cup confectioners' sugar; 2 cups all-purpose flour; 2 tablespoons white sugar; 1 tablespoon baking powder; 1/2 teaspoon sea salt; 6 tablespoons chilled unsalted butter, cut into cubes; 2 cups heavy whipping cream, or as needed - divided; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla extract; 2 tablespoons confectioners' sugar for dusting, or to taste - divided; 6 sprigs fresh mint for garnish

Servings: persons

2 pints fresh strawberries, hulled and thickly sliced
1/2 cup confectioners' sugar
2 cups all-purpose flour
2 tablespoons white sugar
1 tablespoon baking powder
1/2 teaspoon sea salt
6 tablespoons chilled unsalted butter, cut into cubes
2 cups heavy whipping cream, or as needed - divided
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar for dusting, or to taste - divided
6 sprigs fresh mint for garnish

1
Preheat oven to 425 degrees F (220 degrees C).
2
Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
3
Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
4
Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
5
Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
6
Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
7
To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.

986

kcal

Calories

Fat

103

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 12 ingredients. The key ingredients include: 2 pints fresh strawberries, hulled and thickly sliced, 1/2 cup confectioners' sugar, 2 cups all-purpose flour, 2 tablespoons white sugar, and more.

Yes, Strawberry Shortcakes 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 Shortcakes

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