Strawberry Shortcakes

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!

xoxo,

Marie

Strawberry Shortcakes

Ingredients

  • 1 ¾ cups all-purpose flour
  • ¼ cup plus 6 tablespoons sugar, divided
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup cold unsalted butter, cut into eight slices
  • 1 large egg
  • ½ cup plus ¼ cup heavy whipping cream, divided
  • 4 cups fresh strawberries

For Topping:

  • 1 pint heavy whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 425°. Place the flour, ¼ cup sugar, baking powder and salt in a food processor. Pulse to combine. Add butter; pulse until the mixture looks like cornmeal (do not overmix). In a small bowl, whisk egg and ½ cup cream. Pour into the food processor; pulse until dough holds together (dough will be soft and slightly sticky).
  2. Using a spoon and your hands as needed, form a small biscuit about 3 inches in diameter and ¾ inch thick. Place on a foil-lined baking sheet. Form seven more biscuits and place on baking sheet, about 1 inch apart. Brush remaining ¼ cup cream across the top of each biscuit. Sprinkle with 2 tablespoons sugar. Bake at 425° for 12-15 minutes.
  3. While biscuits are baking, wash and slice the strawberries into a large bowl. Add the remaining 4 tablespoons sugar and toss to coat. Cover with plastic wrap. Marinate at room temperature for at least 30 minutes (longer will produce more juice).
  4. For topping, whip the pint of cream. When cream is almost whipped, add sugar and vanilla; continue whipping until firm.
  5. 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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Welcome!

Hi! I’m Marie. Mama, wife, homebody. I’m a self-taught chef and cookbook author. 

I love sharing fast, fresh, family-friendly recipes that will, hopefully, make your life a little easier.

Above all, I love spending time in the kitchen with family and friends. Come join us!

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