Meet the Sullivans: Strawberry Shortcake

June 25, 2012

Strawberry Shortcake

We love Strawberry Shortcake at our house! Keith and I even considered trying to have one as our wedding cake, but after meeting with our baker we learned that would not work. The whipped cream would melt and the strawberries would leak through and be a total disaster. We ended up with a delicious tiramisu cake instead. 

Anyway, Strawberry Shortcake is so easy to make and whenever I see those large gorgeous strawberries at Costco I want to whip some up. And that's just what I did Sunday afternoon! Strawberry Shortcake is a great recipe to take to a dinner party. There is no heating required and you can easily take the strawberries and whipped cream in some tupperware. It's a crowd pleaser! 

Strawberry Shortcake
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2 cups all-purpose flour
1/4 cup granulated white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/3 cup cold unsalted butter
1 large egg
1 teaspoon pure vanilla extract
1/2 cup cream, half and half, or milk

2 pounds fresh strawberries
1/4 cup - 1/3 cup granulated white sugar (or to taste)

1 cup cold heavy whipping cream
1 - 2 tablespoons granulated white sugar (or to taste)


Scones: Preheat oven to 375 degrees F (190 degrees C) and place rack in middle of oven. Line a cookie sheet with parchment paper.

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should look like coarse crumbs. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.

Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a 7 inch (18 cm) round. With a 3 inch (7 cm) round cookie cutter, cut out rounds and place the scones on the baking sheet. Brush the tops of the scones with a little cream. Bake for about 15 -20 minutesor until nicely browned and a toothpick inserted in the center of a scone comes out clean. Transfer to a wire rack.

Filling: Wash, hull, and slice the strawberries. Place about one third of the strawberries in a large bowl and crush them with a potato masher or fork. Add the remaining sliced strawberries, along with the sugar. (The amount of sugar used will depend on how sweet the berries are.) Set aside to macerate at room temperature for about 30 to 60 minutes.

Whipped Cream: Chill the bowl and whisk in the freezer for about 15 - 30 minutes. Place the cream and sugar in the bowl and whip until stiff peaks form. The whipped cream can be covered and stored in the refrigerator for a few hours.

To serve: Cut the scones in half and place the bottom half of the scone (soft side up) on a dessert plate. Top with some of the strawberries and whipped cream. Place the top half of the scone on the strawberries. Top with whipped cream and a few more strawberries. If there is any juice from the strawberries, drizzle a little over the top of the scone. Serve immediately.

Serves about 6-8 people.

Recipe Source: Joy Of Baking


Unknown said...

Hi! I'm a new follower of yours from the Facebook group Bakers and Bloggers! This Strawberry Shortcake looks amazing. I'm so excited to try it and I'm so happy to be following your blog now! :)

Jess at Just Rainbows and Butterflies said...

This looks AMAZING! Strawberry Shortcake is one my favorites, so I can't wait to make this this summer. Also, finished your Buffalo Chex mix just yesterday-yum!