45 minutes
A traditional dessert featuring sweet strawberries, fluffy whipped cream, and tender shortcakes.
Strawberries, rinsed and hulled
0 pints
cups
All Purpose Flour, sifted
cups
teaspoons
Unsalted Butter, softened, divided
cups
Whipping Cream, divided
cups
teaspoons
1. Berry Preparation
Slice strawberries and lightly mash a quarter of them to release juices. Sweeten mixed berries with 1/2 cup sugar; adjust if desired. Cover and let sit for 30 minutes.
2. Shortcake Dough
Preheat oven to 450°F (232°C). Sift flour, 3 tablespoons sugar, salt, and baking powder into a bowl. Cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in 1 1/4 cups cream to form a dough, then knead for 1 minute on a floured surface. Roll dough to 1/2-inch thickness and cut with a 3-inch biscuit cutter.
3. Baking Shortcakes
Grease a baking sheet with some butter. Place half the dough rounds on the sheet, brush with melted butter, and top with remaining rounds. Bake for 10-15 minutes until golden, then separate shortcakes and brush insides with melted butter.
4. Whipped Cream
Whip remaining cream to thicken, add vanilla, and whip to peaks.
5. Assembly
Place a shortcake bottom on each plate. Layer with whipped cream and strawberries. Top with another shortcake, more berries, and a dollop of whipped cream.
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