Strawberry Shortcake Recipe

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipped topping

Coconut cream offers a dairy-free option with a rich texture.

sponge cake

🥗Healthier: angel food cake

💰Cheaper: pound cake

Angel food cake is lighter, while pound cake is more affordable.

Wash, hull, and slice 1 1/2 pounds of fresh strawberries.

Add 1/3 cup of sugar to the strawberries and toss to macerate, then refrigerate while making biscuits.

Preheat the oven to 425°F.

In a large bowl, add 4 cups of flour, 1/4 cup of sugar, 1 teaspoon of salt, 1/2 teaspoon of baking soda, and 1 tablespoon of baking powder. Whisk together.

Cut butter into thin slices and mix into the dry ingredients by hand until the mixture resembles a shaggy texture with butter pieces.

In a measuring cup, combine 1 cup of buttermilk, 1/4 cup of heavy cream, and 1 large egg. Mix well.

Create a well in the dry mixture and pour in the liquid mixture. Fold together until a wet, shaggy dough forms.

Dump the dough onto a floured surface and pat it into a thick disc about 1 inch thick.

Use a 2 1/2 to 3-inch round cutter to cut out shortcakes, pushing straight down without twisting.

Press scraps together gently to form additional shortcakes.

Brush the tops of the shortcakes with cream and sprinkle with coarse sugar before baking.

Bake the shortcakes in the oven for about 15 minutes until puffed and golden.

While the biscuits cool, make whipped cream by mixing 2 cups of cold heavy cream, 3 tablespoons of sugar, and 2 teaspoons of vanilla extract until soft peaks form.

Cut the shortcakes in half, layer with a generous dollop of whipped cream, and top with macerated strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens