This strawberry shortcake is made completely from scratch. Homemade shortcakes, homemade whipped cream. Just like strawberry shortcake should be.
Strawberries are everywhere during the summer and I fully take advantage of them! I love how sweet and juicy the summer berries are. When I was young I remember going with my grandma to pick all kinds of berries. Then we would go back to her home and she would make all kinds of jams and jellies. But my favorite thing was her homemade strawberry shortcake. No store-bought angel food cake, but freshly made sweetened biscuits topped with delicious berries and a dollop of barely sweetened whipped cream. Yum.
So I figured I’d share my recipe for strawberry shortcake with you. Fresh strawberries are a must and I often find that they are sweet enough on their own and don’t need much sugar, just enough to help make the strawberries juicy. I like to slice them because to me they look like little hearts, and heart make me happy. After slicing, sprinkle on the sugar and set aside.
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The shortcake comes together quickly and only takes about 12 minutes to bake. The trick here is to use very cold butter and to cut it into small pieces and then blend it into the flour mixture with your finger tips until it appears mealy. Or you could use a pastry blender, if you have one. You can use a 3 inch round cookie cutter to cut the dough, but I just used a drinking glass. Actually, I usually just drop spoonfuls of dough on to the Silpat, and skip the cutting all together!
The whipped cream is the fun part. Since the strawberries and the shortcake are sweet, I typically use very little sweetener in the whipped cream. I do like to add a little vanilla extract to flavor it, and if I’m feeling in the mood, I’ll use almond extract! It takes about 5 minutes to whip up with a hand mixer and it’s well worth the time!
- 2 pints strawberries
- 2 tablespoons sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, very cold
- 1 egg
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Wash and slice the berries. Sprinkle with two tablespoons sugar and set aside.
- Preheat oven to 450F. Mix together the dry ingredients for the shortcake in a large bowl. Chop very cold butter into small pieces and add to dry ingredients. Using fingertips or pastry blender, mix the dry ingredients and butter together until it resembles a coarse meal.
- In a smaller bowl, mix together egg, milk and vanilla with a fork and then add to dry ingredient mixture. Stir until all the moisture is evenly incorporated.
- Lay dough on to a lightly floured surface and flatten to approximately 1/2 inch thick. Cut out in approximately 3 inch circles. Bake on a baking sheet lined with parchment paper or a Silpat for 10-12 minutes, until tops are golden brown.
- Put heavy whipping cream, sugar and vanilla in a metal or glass bowl and beat with an electric hand mixer on high, for approximately 5 minutes, until thick and forms peaks.
- Cut shortcakes in half and layer with berries and whipped cream. Serve immediately.
Go ahead and serve your strawberry shortcake in a martini glass! (Oh my dog that one in the link is gorgeous!)
Feeling like a silly strawberry…
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Want more strawberry shortcake? Come see how I turned this amazing dessert in to a sweet frappé!