Strawberry Shortcake
This homemade shortbread is a must-have recipe for the perfect strawberry shortcake. Move over, boring cakes, this shortbread is the way to go. (Adapted from New York Times)
Servings 12 shortcake rounds
Ingredients
Shortcake
- 4 cups flour
- 3 Tbsp. sugar
- ¼ tsp. salt
- 5 tsp. baking powder
- 3/4 cups butter sliced in pats
- 1 1/4 cups of heavy whipping cream
- 3/4 cup butter melted
Strawberries
- 2 pints Strawberries cleaned, hulled and sliced
- 3/4 cup sugar
Whipped Cream
- 1 1/2 cups whipping cream
- 1/2 tsp. vanilla
Instructions
- Preheat oven to 450 degrees.
- In a large mixing bowl, sift together flour, sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Use a pastry cutter or your hands. Add the cream, and mix to a dough.
- Knead the dough for one minute on a lightly floured surface. Roll it out to about 1/2" or less thickness. Use a drinking glass to cut rounds. Then keep rolling out remaining dough until all used.
- Grease a baking sheet. Place the rounds on it. Melt remaining butter and brush a little on the rounds. Bake for 10 to 15 minutes, or until golden brown.
- Slice strawberries. Add to bowl. Pour sugar on top and stir. Cover and refrigerate for at least 1 hour. I also crushed a few berries in the bottom of the bowl so some of their own juices would help.
- Whip cream until it starts to thicken and then add vanilla. Continue whipping until thick.
- To serve, layer everything up. You can even double it up, like my photo.
Notes
Some of my shortcake rounds came out pretty thick, so I sliced them in half like you would cut a bagel.