Marie Saba

From My Kitchen To Yours

Strawberry Shortcakes

Strawberry shortcakes are a classic American dessert, and with good reason! Tender, golden biscuits are layered with juicy strawberries and freshly whipped cream. Every bite is a delicious balance of sweet, tart berries, rich cream and buttery biscuits.

My mom often made strawberry shortcakes for us when we were kids. It was my favorite dessert, especially in the summer. My mom used to cook the berries to create a strawberry sauce, but I prefer them strawberries raw and just marinated in a little sugar. The marinating process softens the berries and brings out the juices, leaving you with the vibrant red filling and a sweet sauce to pour over the rich buttery cakes. Add a big spoonful of lightly sweetened whipped cream for a little extra love!

Looking for some other strawberry recipes? Try our Strawberry Muffins, Strawberry Hand Pies, Strawberry Streusel Pie, or for a savory option, our Berry Balsamic Salad.

Strawberry Shortcakes

Ingredients

For Shortcakes:

1 3/4 cups (240 g) all-purpose flour
1/4 cup (56 g) sugar, plus extra for sprinkling on top
1 Tablespoon (13 g) baking powder
1/4 teaspoon (2 g) salt
1/2 cup (113 g) cold unsalted butter, cut into eight slices
1 large egg
1/2 cup (120 ml) heavy whipping cream, plus extra for brushing on top
1 teaspoon (2 g) vanilla

For Strawberries:

1 1/2 pound (680 g) fresh strawberries, hulled and sliced
6 Tablespoons (84 g) sugar
Pinch of salt

For Whipped Cream:

1 pint (2 cups, 473 ml) heavy whipping cream
1 Tablespoon Instant vanilla pudding powder, optional
2 tablespoons (30 g) sugar
1 teaspoon (2 g) vanilla extract

Instructions

Preheat oven to 425 F (218 C). Line a baking sheet with parchment paper.
Place the flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse to combine. Add butter; pulse until the mixture looks like cornmeal (do not overmix). In a small bowl, whisk egg, cream and vanilla. Pour into the food processor; pulse until dough holds together (dough will be soft and slightly sticky). Remove blade and set aside. Using a spoon and your hands as needed, form a small biscuit about 2 inches in diameter and ¾ inch thick. Place on a parchment-lined baking sheet. Form seven more biscuits and place on baking sheet, about 1 inch apart.
Brush a little extra heavy cream on top of each biscuit. Sprinkle with sugar if desired. Bake for 15 minutes.
While biscuits are baking, toss strawberries with 6 Tablespoons sugar and a pinch of salt in a large bowl. Marinate at room temperature for at least 30 minutes (longer will produce more juice).
For topping, whisk together sugar and Instant vanilla pudding powder if using. Whisk into cream, add vanilla, and whip until soft peaks form.
Remove biscuits from oven. Cool for 10 minutes. Slice biscuits horizontally in half. Spoon strawberries and juice over the bottom halves; place top halves over the berries. Add a dollop of whipped cream and enjoy!

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