Strawberry Shortcakes

  • Active Time 25m
  • Total Time 40m

Makes 8 servings

ingredients

  • For Shortcakes:
  • 4 cups all-purpose flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1 tablespoon plus 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup unsalted butter, chilled and cut into bits, plus 2 tablespoons, melted and cooled
  • 1 1/2 cups heavy cream
  • For Filling:
  • 2 pints fresh ripe strawberries, washed and stemmed
  • 2 tablespoons sugar, or to taste
  • Heavy cream, sweetened and whipped

directions

Preheat the oven to 425 degrees F. Lightly butter a large baking sheet.

TO MAKE SHORTCAKES: In a large bowl, mix together the dry ingredients. Add the butter pieces, and with a pastry blender or fingertips, rub the butter into the dry ingredients until the mixture resembles coarse meal. Add the cream and mix thoroughly until a soft dough forms.

Gather the dough into a compact disk and place on a lightly floured board or work surface. Knead the dough for about 1 minute, folding it end-to-end and pressing down and pushing forward several times with the heel of your hand.

Roll out the dough into a 1/2-inch-thick circle. With a 3-inch cookie cutter, cut out 9 rounds. With a 2 1/2-inch cookie cutter, cut the remaining dough into 9 rounds. (If there isn’t enough dough, gather the scraps, knead briefly and roll out again.) Arrange the 3-inch rounds on the prepared baking sheet. Brush each with the melted butter and top with a 2 1/2-inch round.

Bake in the center of the oven for 15 minutes, until the shortcakes are firm to the touch and golden brown. Remove to a rack to cool.

Coarsely chop half the strawberries, reserving the most attractive ones for the top.

Pull the smaller tops away from the bottoms of the shortcakes. Spread a layer of chopped strawberries on the bottom halves, sprinkle each with sugar, and gently cover with the top halves. Garnish with the whipped cream and whole strawberries.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 5487

nutrition information per serving

605 calories; 35g total fat; 108mg cholesterol; 456mg sodium; 67g carbohydrates; 3g fiber; 8g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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