Classic Strawberry Shortcake Recipe

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt is lower in calories and higher in protein.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a different flavor profile.

In a large mixing bowl, combine 2 cups of flour, 1.5 tablespoons of baking powder, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk together and sift the dry ingredients.

Add 5 tablespoons of diced, very cold, unsalted butter. Cut the butter into the flour mixture until it looks like coarse crumbs.

In a measuring cup, combine 0.5 cup of cold heavy whipping cream, 0.5 cup of milk, and 0.5 teaspoon of vanilla extract.

Pour the dry ingredients over the wet ingredients and mix until just combined.

Transfer the dough to a well-floured surface and pat it into a rectangle. Fold the dough in half and pat it down slightly, repeating this process two more times. Cover with a tea towel and let rest for 30 minutes.

Preheat the oven to 425 degrees Fahrenheit.

Prepare 1.5 pounds of fresh strawberries by removing the green tops and slicing them. Sprinkle with 0.25 cup of sugar and stir. Cover and refrigerate to macerate.

After resting, pat the dough into a 5x10 inch rectangle, keeping it at a three-quarter inch thickness. Use a floured 2.5 inch round biscuit cutter to cut out biscuits.

Transfer the rounds to a parchment-lined baking sheet and bake at 425 degrees Fahrenheit for 13 to 15 minutes until golden on top. Let cool on a wire rack for 10 minutes.

In a large mixing bowl, combine 1 cup of heavy whipping cream, 1.5 tablespoons of sugar, and 0.5 teaspoon of vanilla extract. Beat until medium soft peaks form.

Assemble the shortcake by layering the biscuits with strawberries and their juices, and topping with whipped cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens