Strawberry Shortcakes
Recipe information
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Cooking:
25 min.
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Servings per container:
6
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Source:

Ingredients for - Strawberry Shortcakes

1. Fresh strawberries, hulled and thickly sliced - 2 pints
2. Confectioners' sugar - ½ cup
3. All-purpose flour - 2 cups
4. White sugar - 2 tablespoons
5. Baking powder - 1 tablespoon
6. Sea salt - ½ teaspoon
7. Chilled unsalted butter, cut into cubes - 6 tablespoons
8. Heavy whipping cream, or as needed - divided - 2 cups
9. Confectioners' sugar - 2 tablespoons
10. Vanilla extract - 1 teaspoon
11. Confectioners' sugar for dusting, or to taste - divided - 2 tablespoons
12. Fresh mint for garnish - 6 sprigs

How to cook deliciously - Strawberry Shortcakes

1. Stage

Preheat oven to 425 degrees F (220 degrees C).

2. Stage

Toss strawberries with 1/2 cup confectioners' sugar in a bowl; set aside at room temperature for 1 hour for juice to form.

3. Stage

Whisk flour, white sugar, baking powder, and sea salt in a bowl. Cut unsalted butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Pour 1 cup cream into flour mixture, starting with 1/2 cup and adding a tablespoon or two at a time as needed. Stir to make a soft dough. Add more cream as needed. Place dough into a floured bowl and knead a few times with the heel of your hand.

4. Stage

Roll dough out 1/2 inch thick on a floured surface; cut dough into 6 3-inch rounds using a biscuit cutter. Place onto ungreased baking sheet.

5. Stage

Bake until tops are golden brown, 10 to 12 minutes. Cool on wire racks.

6. Stage

Whip remaining 1 cup cream in a metal or glass bowl, using an electric mixer, until cream forms soft peaks when beaters are lifted directly up out of cream; gently fold in 2 tablespoons of confectioners' sugar and vanilla extract. Cover and refrigerate cream until ready to serve.

7. Stage

To serve, split each shortcake round horizontally, using a serrated knife, and place bottoms of shortcakes onto serving plates. Spoon about 1/2 cup of strawberries and juice onto shortcake half; top with 1/4 cup of whipped cream. Place shortcake tops onto desserts; dust each dessert with about 1 teaspoon confectioners' sugar and a sprig of mint.