Strawberry Shortcake

By DK on Jul 16, 2012
Classic Strawberry Shortcake Recipe | Strawberry Recipes
One of the best (and an absolute must) desserts to make during summer is Strawberry Shortcake. And if you can get your hands on those luscious, very sweet strawberries, then count yourself blessed. The simplicity of this dessert undermines the fact that it relies heavily on its key ingredient - Strawberries. So if you think Strawberry shortcakes are a "blah", then I would say that you haven't tasted the best strawberries.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
On that count, I think myself extremely lucky to feast on the absolutely sweet and fresh Strawberries from our local Farmer's Market. As it happens with most fruits in our house, they get eaten raw in abundance. Wash well and plop it goes into the mouth. But occasionally, I get the cooking bug - to make something (dessert or otherwise) out of them. But this time around, I made these shortcakes that retain the strawberries at its best - raw -- err well almost. Make the biscuits, add some strawberry chunks, pipe some whipped cream and tada - dessert ready.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
I have tried few shortcake recipes in my life and this one, to me, tastes the best. I usually tend to tinker with the recipe by cutting down some of the refined ingredients. But since I was making it as a treat for one of my colleagues, I kept it to the original version. Cake'y rich tasting biscuits that are also moist pairs extremely well with in season sweet strawberries. Whipped cream - well what's not to like! In short - a light and refreshing dessert that has gourmet written all over it for being so easy.
References

recipe courtesy the new best recipe cookbook

Basic Information
Prep Time: 30 min to 1 hour
Cook Time: Under 15 min
Serves: 6 people
Yield: Makes 6 to 8 (2-3/4 inch) Shortcakes
Ingredients
    For the Fruit Layer and Topping
  • 8 cups (abt 2-1/2 lbs) Strawberries
  • 6 tbsp (2-1/2 oz) Sugar
  • 2 cups Whipped Cream (see Tips)
    For the Shortcakes
  • 2 cups (10 oz) All Purpose flour, plus more for dusting the work surface
  • 5 tbsp (abt 2-1/4 oz) Sugar
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 8 tbsp cold unsalted Butter
  • 1 large Egg, lightly beaten, or see Tips
  • 1/2 cup plus 1 tbsp Whole Milk (see Tips)
  • 1 large Egg white, lightly beaten
Tips
1. Whipped Cream: To make 2 cups, you would need 1 cup chilled (preferably pasteurized instead of ultra-pasteurized), 1 tbsp sugar and 1 tsp vanilla extract. In a chilled bowl (and the beaters preferably) add all the ingredients together and beat until small bubbles form, around 30 seconds. Increase the speed and continue beating until the cream is doubled in volume, is smooth and thick. It takes around 20 seconds for soft peak and about 30 seconds for a stiff peak. Recipe from the cookbook.

2. Whole Milk:Instead of milk you can also use half and half.

If you want to Bake using Microwave pls refer to these articles:
1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven

For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
Hull the strawberries.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
2
Place 3 cups of the hulled strawberries in a bowl and crush with a potato masher.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
3
Crush until it resembles a thick coarse puree. This helps to bind the shortcakes together.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
4
Slice the remaining berries.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
5
Stir these sliced berries into the crushed berries along with  the sugar. Stir to combine and let it macerate for at least 30 minutes or upto 2 hours.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
6
While that's happening, adjust the oven rack to lower middle position and heat the oven to 425 F.  In a bowl, combine the flour, 3 tbsp of sugar, the baking powder and salt to combine.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
7

Grate the butter into the flour. Since I was going to be using my hands, I grated the butter.
Note: But if you have a food processor, then just cut the butter into 1/2 inch cubes, scatter the pieces over the flour and process until it resembles coarse meal.

Classic Strawberry Shortcake Recipe | Strawberry Recipes
8
I simply used my whisk to combine the butter into the flour
Classic Strawberry Shortcake Recipe | Strawberry Recipes
9
until it resembled the coarse meal.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
10
In another bowl/measuring cup, mix the beaten egg with the milk.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
11
Pour this mixture into the flour mixture.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
12
Combine with a rubber spatula until large clumps form.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
13
Turn the mixture onto a floured work surface and lightly knead until it comes together. DO NOT OVERWORK the dough.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
14

Use your fingers tips to pat the dough into a 9 X 6 inch rectangle about 3/4 inch thick. Be very gentle with the dough. Flour a 2-3/4 inch biscuit cutter and cut into 6 dough rounds. You might be able to get 1 or 2 more rounds with the remaining scraps though they might look more rustic and a tad tougher than the the first 6 rounds.
Note:I used a smaller cutter and hence got many more biscuits.

Classic Strawberry Shortcake Recipe | Strawberry Recipes
15
PLace the rounds 1 inch apart on a small baking sheet, brush  the tops with the beaten egg white
Classic Strawberry Shortcake Recipe | Strawberry Recipes
16

and sprinkle with the remaining 2 tbsp sugar.
Note:For Advance Prep : Dough rounds can be covered and refrigerated for up to 2 hours before baking.

Classic Strawberry Shortcake Recipe | Strawberry Recipes
17
Bake until the shortcakes are golden brown, about 12-15 minutes. Place the baking sheet on a wire rack and cool the cakes until warm - about 10 minutes.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
18
Meanwhile prepare the whipped cream. Refer to the Tips section on how to's.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
19
To assemble, split the cooled shortcakes into halves. Place each cake bottom on individual serving plate and portion of the fruit on top
Classic Strawberry Shortcake Recipe | Strawberry Recipes
20
and a dollop of whipped cream (I piped some on top of the fruit) and the cap it with the cake top.
Classic Strawberry Shortcake Recipe | Strawberry Recipes
I added a few pieces of strawberries on top of the shortcake and garnished with mint for color. Classic Strawberry Shortcake Recipe | Strawberry Recipes
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29 Responses to “Strawberry Shortcake”
  1. Danielle DiRusso

    whats the shelf life on both the shortcakes and the strawberries?

  2. Konnie

    These were fantastic! Easy to make and your instructions were just fine! The entire family loved them.

  3. Jill

    These were easy to make. I have them in the oven now. I substituted whole wheat flour for white flour and used a sugar substitute. I’ll let you know how they turn out. They only thing I didn’t like was having to scroll back and forth between the ingredients and the recipe. I was using my iPad and my printer doesn’t work so it was a pain to scroll to the top and back to the step I was on especially once my hands were covered in dough.

  4. Sharon

    Very happy with this easy but awesome recipe! Thoughts the directions were fine and my guests really enjoyed the dessert. May try to freeze extras.

  5. Krista

    I made these tonight,and they were delicious!! I was in a hurry so I didn’t roll them out, just dropped large spoonfuls and flattened them a bit. These are quick and easy, try them, you won’t be disappointed!

  6. Vijay

    I have an OTG. For baking cakes…which heating element should be ON? Only the bottom or both the top and bottom? Also advice for baking these shortcakes…which element should be used? Thanks.

  7. Stephani

    Don’t forget to put in the baking soda like I did since it’s in the ingredients but not mentioned in the directions.

    Two points. 1) Its Baking Powder not soda. 2) Its indeed mentioned in the directions – pls refer step 6. –DK

  8. kjp7d

    Looks good, making soon! I think that you were plenty specific…. :roll: Thanks!

  9. devika chaturvedi

    I like this recipe but I m a vegetarian so plz tell what I use instead of egg plz tell bcz I really want to make it :oops:

    Pls refer my Tips section for the substitution chart :) –DK

  10. U could be a teeny bit more specific :-? But overall was SUPER awesome and helpful :)

    Really? Where? –DK

  11. Very helpful :-P but it could be a teensy weensy bit more specific :-? But overall, it was SUPER helpful :) AWESOME :!:

  12. Mmmm….yummmmm….. they smell so scrumptious….berries ready, whipping cream, bowl and beaters chilled and ready, shortcakes looking and smelling so scrumptious, as they finish baking!!!! Haven’t done this in so long…just moved and haven’t found my own recipes yet, but this looks like mine, so, we’ll be eating them for dessert later, if we can resist the temptation to eat them for the main course! Thanks for such an awesome collection of recipes and tips! :-P :twisted:

  13. fatima canteras

    is it really 1 tbsp of baking powder?

    Yes. –DK

  14. Pavithra

    when do you add the smashed strawberries?

    Step 5

  15. I love these. Will make them when we get strawberries Say december and let you know.

  16. Bijal

    Hi. The recipe is awesome. Your recipe with pictures help a lot. Thanks for posting such good recipes. Keep the good job going.

  17. These shortcakes look delicious and excellent! Wow!

  18. Wow irresistible and droolworthy shortcake.

  19. Susie

    Looks delicious and tempting. In England those “shortcakes” are known as scones. :-?
    It’s very confusing with scones, cookies and biscuits (English biscuits being American cookies) :-| but it’s all delicious. I really enjoy your site, thank you.

    In India, we know them as Biscuits too. But I agree with you about the different connotations. The same goes for cornflour! As if the different forms of corn are not confusing already ;) . Thank you for the kind word. Seeps in all the positive energy in me :) –DK

  20. jas

    :roll:
    At which stage is the pureed strawberry added, is it along with the sliced berries between the shortcake?

    pls refer Step 5 –DK

  21. these are simply beauty personified. man, the first two photos are to die for. :lol: When it comes to berries, it the same with me too – Wash and plop it goes into my mouth ;) . How are you three. Miss you guys so badly.

    Hugs,
    Siri :)

    Missing you like crazy Siri :( …we are the k2 afterall ;) –DK

  22. Varsha

    What’s the replacement for egg in this recipe..wanted to try this recipe.. Thanks

    Please refer “Tips” section –DK

  23. the recipe looks fab and easy too. Perfect dessert for the summers. Will surely try this one soon. just one question. Can i use ready whip that you get in stores. Those bottled ones?
    Thanks :)

    I dont see why not…it should work with it too..:) –DK

  24. Your pictures are beautiful! I can never wait long enough for the biscuit to cool and so mine are always messy :) . Your recipe looks delicious and I will have to try it soon.

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