Strawberry Shortcake
Make a simple from-scratch Strawberry Shortcake recipe with fresh whipped cream, juicy strawberries and homemade biscuit shortcake. Sweet simple and delicious!
Strawberry Shortcake
Equipment
- 1 Food Processor optional
- 1 pastry cutter optional
- mixing bowls
- Electric mixer
Ingredients
- 2 cups all purpose flour
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
- 10 tbsp unsalted butter cold
- 3/4 cup buttermilk cold
Cream
- 1 1/2 cups whipping cream
- 3 tbsp vanilla sugar optional
Fruit
- 2 pounds strawberries
- 1/4 cup sugar
Instructions
- Preheat oven to 425°F
- Prepare and cut the strawberries into a medium bowl.
- Pour the sugar over and toss the strawberries so all are evenly covered. Place into the fridge to macerate.
- In a large bowl put the flour, cornstarch, baking powder. baking soda, salt and sugar together and mix to combined.
- Cube the cold butter and add to the flour mixer.
- With a food processor, pastry cutter or simply your hands cut in or work in the butter till its all about pea size chunks. Squeeze the butter through your fingers into smaller pieces.
- Pour in the buttermilk and fold together with a spatula.
- Once it starts to come together pour the dough on a floured flat workspace and work it into a ball.
- Press and flatten the dough out to about 3/4 of a inch thickness. Take a 3.2 inch round cutter and cut out the cakes. Be sure to cut straight down and don't twist, twisting with seal the layers.
- Gently press the leftover dough together and repeat the process.
- Brush the tops with buttermilk and sprinkle with coarse sugar. (both optional)
- Bake for 13-15 minutes or until golden. Allow them to cool.
- Beat the whipping cream and vanilla sugar until firm peeks form.
- Cut the shortcakes in half, place strawberries on with some of the juice as well. Then add the cream followed by the top shortcake and more cream and strawberries. Enjoy!