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.

Don’t you just want to dig in?
 I love strawberry season!


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 Egg
-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.

Cut in cold butter with a pastry cutter- or a butter knife and fork.
Mix egg and whipping cream and pour into the flour mixture.

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.

Put on a baking sheet with parchment paper.  If you don’t have any, lightly grease the pan with cooking spray.

Bake for 12-14 minutes, until edges are golden.

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.

Eat and enjoy!