Cooking, Recipes

Strawberry Shortcake (actual shortcakes)

June 2, 2016

This homemade shortbread is a must-have recipe for the perfect strawberry shortcake. Move over, boring cakes, this shortbread is the way to go. We used to take the kids strawberry picking, and this was a perfect way to use the berries, other than just gobbling them down. Now, I have my little strawberry patch in the garden and can go pick them right at home.

This is a New York Times recipe that I adapted to make it easier to follow. The original said it made 4 servings, but mine made way more.

I know pastry can be a little tricky, but it is worth it to make the extra effort to make this shortbread, that is the real deal.

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In addition to using them for strawberry shortcake, I also slather them with homemade strawberry jam for a delicious breakfast with coffee.

Strawberry Shortcake

Print Recipe
Prep Time45 minutes
Cook Time15 minutes
Fridge Time1 hour
Total Time2 hours
Course: Dessert
Cuisine: American
Keyword: shortcake, strawberries, strawberry
Servings: 12 shortcake rounds
Author: Whitney Anderson
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)

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. 
Strawberry Shortcake Doubledecker - shortcake, berries, shortcake, berries and whipped cream on top

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