My first attempt at Strawberry Shortcake about a year ago was a total disaster. It was the first time I’d used a recipe from a blog (one who is a book author, too!) that was incorrect. It called for baking soda instead of baking powder (rookie mistake!) and I was heartbroken it turned out so poorly since it was for my husband’s birthday. This year, I’m getting my practice in before his birthday arrives!
Anyways, please know that this Strawberry Shortcake recipe is correctly written! It is a great recipe that is simple and lovely. It has the perfect balance of sweetness and it isn’t too sweet like many are.
For the Shortcake:
-2 Cups All-Purpose Flour
-1/2 teaspoon Salt
-1 Tablespoon Baking Powder
-3 Tablespoons Sugar
-1 Stick (8 tablespoons) of Cold Butter
-1/2 Cup Heavy Cream
For the Strawberries:
-1 Package (16 Ounces) Strawberries, thawed and crushed
-16 ounces Fresh Strawberries, rinsed, hulled, and sliced
-5 Tablespoons Sugar
For the Whipped Cream:
-1 Cup Chilled Heavy Cream
-1/2 teaspoon Vanilla Extract
-1 teaspoon Sugar
Place the oven rack to the middle-lower position and preheat to 425F.
Mix flour, salt, baking powder, and 3 Tablespoons of sugar in a medium bowl.
Gently mix together until just incorporated. It won’t be perfectly smooth, which is ok. Overworking the dough will result in tough and chewy shortcakes.
Roll out or press down the dough on the counter and cut into circles with a glass.
Mix frozen berries and strawberries together in a bowl with 5 Tablespoons of sugar.
After 20 minutes or so, they will get nice and juicy.
Beat the heavy cream, sugar, and vanilla together until stiff peaks form.
To assemble- Pile a heaping amount of strawberries in-between two shortcakes. Top with whipped cream.