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Easy Strawberry Shortcake Recipe

  • Author: Mindee
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 9-10 Shortcakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

 Don't settle for bisquick type mixes.  Make these traditional shortcakes from scratch with everyday ingredients!  This easy recipe will be one you'll use again and again!


Ingredients

Units Scale

Biscuit Dough

  • 2 cups Flour
  • 1/3 cup Sugar
  • 2 tsp Baking Powder
  • 1/3 cup Butter, chilled
  • 1 Egg
  • 1 tsp Vanilla
  • 3/4 cup Heavy Whipping Cream

Biscuit Topping

  • 1/4 cup Heavy Whipping Cream
  • White Sugar for Sprinkling

Fruit and Whipped Cream

  • 1 lb. Fresh Strawberries
  • 2 cups Heavy Whipping Cream
  • 1 tsp Vanilla
  • 2 Tbs. Powdered Sugar

Instructions

  1. Preheat the oven to 375 degrees and line a baking sheet with parchment or spray with non-stick cooking spray.
  2. In a mixing bowl or in a food processor, whisk together the flour, sugar, and baking powder.
  3. Cut in the butter until well blended and crumbly.
  4. Stir in the heavy cream, egg, and vanilla. 
  5. Mix just until the dough comes together.
  6. Dump it out on a lightly floured surface and pat it to a little less than an inch thick.
  7. This dough may be a little sticky. Lightly flouring your fingers will help.
  8. Cut out the biscuits with a 2 1/2 inch biscuit cutter and place them on the prepared baking sheet.
  9. Brush the tops of the biscuits with the 1/4 cup of heavy cream and generously sprinkle the top of the cream with the sugar.
  10. Bake at 375 degrees for 18-20 minutes. The bottom edges should be golden brown.  
  11. Cool on a wire rack until completely cool.  
  12. Slice the strawberries thinly.  Set aside.
  13. Beat the 2 cups of heavy cream, vanilla, and powdered sugar until stiff peaks form.
  14. Carefully slice the cooled biscuits in half.  
  15. Top the bottom half with sliced strawberries followed by a dollop of whipped cream.  
  16. Top with the top of the biscuit.  Top with additional strawberries and whipped cream.
  17. Serve and enjoy!

Notes

  • This recipe calls for a total of 3 cups Heavy Whipping Cream.  I have divided it up throughout the recipe according to the amounts you use as you go.
  • When cutting out the shortcake biscuits press the cutter straight down without twisting to avoid sealing the edges shut.

Keywords: Easy Strawberry Shortcake, easy shortcake recipe, strawberry shortcake from scratch