Serves 12
55 min
Scrumptious Strawberry Shortcake
Recipe GLPR9855e8987205e7
A classic dessert featuring tender, buttery shortcake biscuits topped with whipped cream and fresh, sweetened strawberries. Light and flaky, these homemade cakes are the perfect foundation for summer berries.
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Ingredients
3 cups all-purpose flour
1/4 cup white sugar
4 teaspoons baking powder
3/4 teaspoon cream of tartar
1 cup cold butter
2/3 cup heavy cream
1 egg, beaten
3 tablespoons white sugar
3 cups fresh strawberries, sliced
Directions
Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and cream of tartar.
Add the cold butter and use a pastry blender or two knives to cut it into the flour mixture until it resembles coarse breadcrumbs.
Stir in the heavy cream and beaten egg until a soft dough forms.
Turn the dough out onto a lightly floured work surface and knead gently for 2 minutes.
Gently press the dough into an even sheet about 1/2 inch thick.
Cut the dough into squares or rectangles using a knife or biscuit cutter.
Arrange the cut pieces on baking sheets, spacing them evenly.
Bake in the preheated oven for 20 minutes, until the shortcakes are golden brown and baked through.
Remove from the oven and allow to cool slightly.
In a bowl, toss the sliced strawberries with the 3 tablespoons of sugar, letting them sit for a few minutes to release their juices.
Serve the warm shortcakes topped with the sugared strawberries and additional whipped cream if desired.
