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Snack

Strawberry Shortcakes

Tender, lightly sweet biscuits split and piled with juicy sugared strawberries and softly whipped cream. A summer dessert that tastes best the day you make it.

⏱ 1 hr 15 min (30 min prep, 15 min cooking, 30 min waiting) 🍽 Serves 8 · 1 shortcake with berries and cream kid friendlyfreezer friendly vegetarian

In our collection Fourth of July and summer cookouts: menu and shopping list β†’

πŸ“… Add to my plan

ContainsMilk, Eggs, Wheat. Check the labels on what you buy; brands differ.

Ingredients

Make 8 servings

  • Berries

  • 2 lb Strawberries, hulled and sliced
  • ΒΌ cup Granulated sugar

  • Shortcakes

  • 2 cup All-purpose flour
  • 3 tbsp Granulated sugar
  • 1 tbsp Baking powder
  • Β½ tsp Table salt
  • 6 tbsp Butter, unsalted, cold, in small cubes
  • ΒΎ cup Heavy cream, plus 1 tbsp for brushing
  • 1 Eggs, large

  • Cream

  • 1 cup Heavy cream, cold
  • 2 tbsp Powdered sugar
  • Β½ tsp Vanilla extract

Make it yourself

Make the butter yourself β†’ Out of powdered sugar? Make it β†’

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: baking sheet, parchment paper, mixing bowls, pastry cutter or fork, 2Β½-inch round cutter or a glass, whisk or mixer.

  1. Toss the strawberries with the sugar and let them sit 30 minutes, stirring once, to make their own syrup.
  2. Heat the oven to 425Β°F and line a baking sheet. Whisk the flour, sugar, baking powder and salt. Cut in the butter with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-size bits.
  3. Whisk the ΒΎ cup cream with the egg and stir it in with a fork just until the dough comes together. Pat it out ΒΎ inch thick on a floured counter and cut 8 rounds, pressing scraps together once.
  4. Set them on the sheet, brush the tops with cream and sprinkle with a little sugar. Bake 13 to 16 minutes, until golden. Cool 10 minutes.
  5. Whip the cream with the powdered sugar and vanilla to soft peaks.
  6. Split each shortcake, spoon berries and their syrup over the bottom, add cream, and set the top on.
Make aheadBake the shortcakes in the morning; slice the berries and whip the cream up to 2 hours ahead and refrigerate.
❄️ FreezerFreeze baked shortcakes up to 1 month; warm at 350Β°F for 5 minutes.
β†Ί LeftoversStore shortcakes airtight and berries and cream in the refrigerator, separately, up to 2 days.
πŸ§’ With kidsKids can hull strawberries with a straw or small spoon, cut out the rounds and build their own.
Buttermilk swapUse our from-scratch biscuits instead, with 2 tablespoons sugar added.
Other berries swapUse a mix of strawberries, blueberries and raspberries for red, white and blue with the cream.

Goes well with

πŸ‹ Fresh-Squeezed LemonadeπŸ‹ Lemon-Herb Grilled Chicken Breasts

Good to know

All-purpose vs. bread flour (and friends) Baking soda vs. baking powder Table salt vs. kosher salt vs. sea salt Cooking Fats Compared Salted vs. unsalted butter Heavy cream vs. half-and-half

An original Teddy Rook Book recipe, written for our Fourth of July and summer cookout collection; safety steps follow USDA. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.