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Homemade Strawberry Shortcakes

Ingredients 

FOR THE STRAWBERRIES:

  • 4 to 6 cups strawberries (washed, hulled, and sliced)
  • 1/4 cup sugar (or more, to taste)

FOR THE SHORTCAKES:

  • 3 cups all purpose flour
  • 4 tablespoons sugar
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup cold unsalted butter (cubed)
  • 1 ½ cups buttermilk
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon turbinado (coarse sugar)

FOR THE WHIPPED CREAM:

  • 1 cup cold heavy whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla

Instructions 

PREPARE THE STRAWBERRIES:

  • Toss sliced strawberries with sugar. Cover and set aside. The strawberries will create juice as they sit.

MAKE THE SHORTCAKES:

  • Preheat oven to 400 degrees.
  • Place flour, sugar, baking powder, baking soda, and salt in a food processor. Pulse to combine.
  • Add butter to food processor and pulse until the butter is incorporated and the flour has a sand-like texture.
  • Pour 1 ¼ cups buttermilk into a mixing bowl. Stir in flour mixture until completely moistened. (Add additional ¼ cup buttermilk if needed to get completely combined.)
  • Divide dough into 8 portions. Create mounds on a baking sheet. Pat down to flatten slightly if desired. Brush with heavy whipping cream.  Sprinkle with turbinado sugar.
  • Bake until edges are lightly browned, about 18 to 20 minutes. Allow to cool completely before serving,

MAKE THE WHIPPED CREAM:

  • To make whipping cream, add cold heavy whipping cream, sugar, and vanilla to a stand mixer bowl. Whisk at high speed until stiff peaks form, about 1 to 2 minutes.
  • Serve strawberry shortcake by slicing shortcakes in half across the width. Place bottom cake on a serving dish and top with sugar-soaked strawberries. Add a layer of whipped cream and top with the remaining shortcake.
  • Refrigerate any leftovers.

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