How to Make Strawberry Shortcakes - A Step-by-Step Guide

Strawberry shortcakes are a classic dessert that combines sweet, juicy strawberries with fluffy, buttery shortcakes and a dollop of whipped cream. This dessert is perfect for any occasion, whether it's a summer picnic, a casual family dinner, or a special celebration.

There are many variations of strawberry shortcakes, but the traditional version typically consists of a sweetened biscuit-like cake, fresh strawberries macerated in sugar, and a generous topping of whipped cream. The com...

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Ingredients

  • 2 pints fresh strawberries, hulled and thickly sliced
  • ½ cup confectioners' sugar
  • 2 cups all-purpose flour
  • 2 tablespoons white sugar
  • 1 tablespoon baking powder
  • ½ teaspoon sea salt
  • 6 tablespoons chilled unsalted butter, cut into cubes
  • 2 cups heavy whipping cream, or as needed - divided
  • 2 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons confectioners' sugar for dusting, or to taste - divided
  • 6 sprigs fresh mint for garnish

Information

  • Prep Time: 25 mins
  • Cook Time: 10 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.
  • Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.
  • Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.
  • Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.
  • Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.
  • To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.
  • Nutrition

    643 cal.

    • Total Fat: 42g
    • Saturated Fat: 26g
    • Cholesterol: 139mg
    • Sodium: 349mg
    • Total Carbohydrate: 63g
    • Dietary Fiber: 4g
    • Total Sugars: 25g
    • Protein: 7g
    • Vitamin C: 72mg
    • Calcium: 179mg
    • Iron: 5mg
    • Potassium: 298mg