Berry-Luscious Strawberry Shortcake

Fresh, sweet, juicy local strawberries are a favorite way to welcome spring. There are so many ways to enjoy strawberries—whether eaten out of hand, in a salad or for dessert—we can’t get enough. This quick biscuit-style shortcake recipe is great for an impromptu dessert, as the ingredients are usually on hand and it only takes about 30 minutes to prepare. 

By | April 06, 2018

Ingredients

Strawberries
  • 4 cups strawberries quartered
  • ¼ cup granulated sugar
Shortcake
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 8 tablespoons butter, melted
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
For the whipped cream
  • 1 pint heavy cream
  • 2 tablespoons confectioners’ sugar

Instructions

For the strawberries:

Mix the strawberries with the sugar in a medium bowl, cover and refrigerate until needed. 

For the shortcake:

Preheat oven to 425 degrees.

In a medium bowl, stir together all the shortcake ingredients until a soft dough forms. Gather ¾–1 cup of dough at a time and place it on a parchment-lined baking sheet, gently forming it together; it will be shaggy, not smooth. 

Bake for about 10–12 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely.

For the whipped cream:

Place mixing bowl and whisk in freezer while you prepare the shortcakes.

While shortcakes are baking, use a mixer with the whisk attachment and beat the cream on high until medium-stiff peaks form, adding the sugar after the first minute of beating. 

Split the shortcakes with a bread knife and place bottom in a shallow bowl. Spoon strawberry juice onto bottom shortcake, layer with strawberries and whipped cream and top with remaining shortcake. 

Makes 6 shortcakes

Ingredients

Strawberries
  • 4 cups strawberries quartered
  • ¼ cup granulated sugar
Shortcake
  • 2½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 8 tablespoons butter, melted
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
For the whipped cream
  • 1 pint heavy cream
  • 2 tablespoons confectioners’ sugar

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