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Sure, it’s so easy to buy the premade shortcakes at the grocery store bakery, but trust me, these Strawberry Shortcakes are with the effort of making them homemade!
And they’re not as hard to make as you might think. Just mix up the biscuit dough and make the strawberry topping and whip up the cream and that’s it! You can even make these a few hours in advance before guest arrive to create an impressive dessert for friends.
Check out these biscuits! I love that they have that sugary crust on top to give these strawberry shortcakes a bit of texture.
Did you make this recipe? I’d love to see it! Tag The Cake Chica on Instagram @thecakechica1 #thecakechica1
Adapted from Cook’s Illustrated
- 2 1/2 pounds strawberries, hulled
- 6 tablespoons granulated sugar
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 1/2 cup plus 1 tablespoon half-and-half
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 cup heavy cream, chilled
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- In a large bowl, with a potato masher, mash about 3 cups of the strawberries. Slice the remaining 5 cups strawberries and stir into the crushed berries and add sugar. Stir to combine and set aside until sugar has dissolved and berries are juicy, at least 30 minutes and up to 2 hours.
- Adjust an oven rack to the lower-middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper. In a food processor, process 3 tablespoons sugar, baking powder and salt until combined. Sprinkle butter over top and pulse until the mixture resembles coarse crumbs, about 15 pulses. Pour mixture into a large bowl.
- In another bowl whisk together the half and half, and whole egg until combined. Stir into the flour mixture until large clumps form. Invert dough onto a light flowered counter and knead lightly until the dough comes together, being sure not to overwork the dough.
- Form a 9 by 6 inch rectangle with ¾ inch thickness and with a 2 ¾ inch biscuit cutter, cut out 6 dough rounds. Place dough on the prepared baking sheet, leaving about 1 ½ inch space around the dough rounds. Brush top of each dough round with egg white and sprinkle remaining 1 tablespoon sugar over the tops.
- Bake the biscuits until they are golden brown, about 12 to 14 minutes, rotation the pan halfway through baking. Let biscuits cool on a cooling rack for 10 minutes.
- In the bowl of a stand mixer, with the whisk attachment attached, beat whip cream, sugar, and vanilla on medium-low speed until foamy, about 1 minute. Increase the speed to high and whip for about 1 to 3 minutes until soft peaks form. Don’t over mix or the whipped cream will start to lose its smooth and creamy texture.
- Split each biscuit in half and place bottoms on individual plates. Spoon portion of strawberries over each bottom half, dollop with whipped cream and place other half of biscuit on top. Top with more whipped cream and strawberries and serve immediately.
MAKE AHEAD: Unbaked biscuits can be refrigerated, covered with plastic wrap for up to 2 hours.
STORAGE: Cooled biscuits can be stored at room temperature for up to 1 day. Before assembling, reheat in 350 degree oven for 3 to 5 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 610 Total Fat: 32g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 148mg Sodium: 461mg Carbohydrates: 73g Fiber: 5g Sugar: 36g Protein: 9g
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