A Southern staple, classic strawberry shortcake features juicy, heart-shaped fruits spooned over sweet, moist biscuits.
This recipe delivers on all the flavors and textures of this special dessert.
Tender, flaky, andbuttery biscuitscrumble delicately with each bite, sweetened slightly by the juices of themacerated berries.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
A dollop of fresh whipped cream adds a final touch of dreamy creaminess.
We can’t think of a more delicious pairing with coffee or tea.
Caitlin Bensel; Food Stylist: Torie Cox
What Is Strawberry Shortcake?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Shortcakes originated in the 16th century in England as a bang out of sweet bread.
Ingredients for Classic Strawberry Shortcake
ensure to choose ripe, vibrant strawberries to showcase in this dessert.
The remaining ingredients may already be in your pantry.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
granulatedsugar
2 3/4cupsall-purpose flour
4tsp.baking powder
3/4cupcold butter, cubed
2large eggs, lightly beaten
1(8-oz.
Cover berry mixture, and let stand 2 hours.
Make shortcake dough:
Preheat oven to 450F and line baking sheets with parchment paper.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Combine flour, remaining 1/4 cup sugar, and baking powder in a large bowl.
Cut butter into flour mixture with a pastry blender or two forks until crumbly.
Combine wet ingredients:
Whisk together eggs, sour cream, and vanilla until blended.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add egg mixture to flour mixture, stirring just until dry ingredients are moistened.
Scoop biscuits:
Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet.
(Coat cup with vegetable cooking spray after each drop.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Bake biscuits:
Bake at 450F for 12 to 15 minutes or until golden.
sugar, beating until soft peaks form.
Cover and chill up to 2 hours.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Assemble shortcakes:
Split shortcakes in half horizontally.
Spoon about 1/2 cup berry mixture onto each shortcake bottom.
Top each with a rounded tablespoon of chilled whipped cream.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with remaining whipped cream.
Garnish, if desired.
While the shortcakes for strawberry shortcake can be made ahead and frozen, assembled shortcakes should not be frozen.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The texture of the fruit and whipped cream would suffer after thawing.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
