Make the shortcakes: Preheat the oven to 350°F. Sift the dry ingredients together into a medium-sized mixing bowl. Add the butter and work it into the dry ingredients until it resembles a coarse meal. Whisk the egg with the buttermilk and heavy cream and add it to the mixture. Stir until it forms a dough.
Turn the dough out onto a floured surface and knead it a few times. Roll it out to a ¼-inch thickness using a rolling pin. Using a 2-inch round cookie cutter, cut circles into the dough. Transfer circles onto a parchment-lined cookie sheet. Gather excess dough and repeat until all of the dough is used.
Brush the top of each cake with 35% cream and sprinkle with confectioners sugar. Transfer to oven and bake for 30 minutes, or until shortcakes are golden. Remove from oven and allow to cool completely.
Prepare strawberries: Wash, hull and slice strawberries into a small bowl. Add lemon zest and sugar. Stir and refrigerate until use.
Prepare whipped cream: Pour cream into a stainless steel bowl and whip using a hand mixer. Once the cream begins holding shape, add the sugar and vanilla extract and continue whipping until it holds stiff peaks. Refrigerate until use.
Assemble cakes: Using a serrated knife, slice shortcakes in half horizontally. Place bottom of cake onto a dessert plate and spoon on a dollop of whipped cream. Add a generous spoonful of strawberries and top with more whipped cream. Place the top of the cake onto the fruit and cream, and garnish with more whipped cream and strawberries. Serve immediately.
Homemade Strawberry Shortcake
Ingredients
SHORTCAKES:
2 cups all-purpose flour
1/3 cup granulated sugar
2½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon kosher salt
10 tablespoons butter
1 egg
¼ cup 35% cream
¼ cup buttermilk
zest of one lemon
2 tablespoons 35% cream, to brush on cakes
2 tablespoons icing sugar to sprinkle on cakes
STRAWBERRIES:
1 pint strawberries, ripened, locally grown
1 tablespoon lemon juice
1 tablespoon granulated sugar
WHIPPED CREAM:
2 cups 35% cream
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
Directions
Make the shortcakes: Preheat the oven to 350°F. Sift the dry ingredients together into a medium-sized mixing bowl. Add the butter and work it into the dry ingredients until it resembles a coarse meal. Whisk the egg with the buttermilk and heavy cream and add it to the mixture. Stir until it forms a dough.
Turn the dough out onto a floured surface and knead it a few times. Roll it out to a ¼-inch thickness using a rolling pin. Using a 2-inch round cookie cutter, cut circles into the dough. Transfer circles onto a parchment-lined cookie sheet. Gather excess dough and repeat until all of the dough is used.
Brush the top of each cake with 35% cream and sprinkle with confectioners sugar. Transfer to oven and bake for 30 minutes, or until shortcakes are golden. Remove from oven and allow to cool completely.
Prepare strawberries: Wash, hull and slice strawberries into a small bowl. Add lemon zest and sugar. Stir and refrigerate until use.
Prepare whipped cream: Pour cream into a stainless steel bowl and whip using a hand mixer. Once the cream begins holding shape, add the sugar and vanilla extract and continue whipping until it holds stiff peaks. Refrigerate until use.
Assemble cakes: Using a serrated knife, slice shortcakes in half horizontally. Place bottom of cake onto a dessert plate and spoon on a dollop of whipped cream. Add a generous spoonful of strawberries and top with more whipped cream. Place the top of the cake onto the fruit and cream, and garnish with more whipped cream and strawberries. Serve immediately.
Homemade Strawberry Shortcake
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Sliced strawberries nestled on a pillow of whipped cream, resting on a moist, rich biscuit…
HOMEMADE STRAWBERRY SHORTCAKE is a classic dessert for warm weather entertaining!
Shortcakes from scratch never fail to impress. This recipe for HOMEMADE STRAWBERRY SHORTCAKE is easy to make if you follow our step-by-step guide. Give it a try and prepare to be amazed!
Truth be told, this recipe is as much about the presentation as it is about the taste, so we suggest you start by first watching the accompanying video (click HERE to view). It will give you confidence as you begin, and hopefully a bit of inspiration too.
There are three important parts to this recipe, and here are a few tips for each:
THE SHORT ON SHORTS
Homemade shortcakes are the hallmark of the classic dessert recipe. If you’ve never made them before, just take your time as you get a feel for the recipe. We used both heavy cream and buttermilk for this recipe to add a richness to these little cakes and give them their distinctive crumbly texture. We also added lemon zest to give them even more flavour and fragrance.
Important – Don’t miss the all-important step of brushing the cakes with cream and sprinkling them with confectioners sugar. Doing this creates the attractive browning and sparkle to the tops of the cakes. Pretty!
MERRY BERRY
Fresh, ripened, locally grown strawberries are essential in this recipe. Using them creates a one-of-a-kind taste sensation that is the signature of this dessert.
Serving extra strawberries on the side is a nice touch too!
DREAM CREAM
Don’t even think of using processed whipped cream or whipped dessert topping for this recipe, please! I absolutely will not allow it. Instead, go through the extra step of whipping fresh cream into the billowing, creamy confection that’s so perfect in this application. Homemade strawberry shortcake deserves it!
Of course, a quintessential summer dessert such as this has lots of play on your summer menus. Serve it as an afternoon snack with something wonderful like our GRILLED LEMONADE. It’s also the perfect ending to a summer meal. Imagine enjoying this after sitting down to our GRILLED TUSCAN RIBS served with WARM POTATO SALAD and our MEXICAN STREET CORN.
It’s the perfect summer combination of ripened fruit, cake and cream – HOMEMADE STRAWBERRY SHORTCAKE is like a taste of heaven with each and every bite!
Make the shortcakes: Preheat the oven to 350°F. Sift the dry ingredients together into a medium-sized mixing bowl. Add the butter and work it into the dry ingredients until it resembles a coarse meal. Whisk the egg with the buttermilk and heavy cream and add it to the mixture. Stir until it forms a dough.
Turn the dough out onto a floured surface and knead it a few times. Roll it out to a ¼-inch thickness using a rolling pin. Using a 2-inch round cookie cutter, cut circles into the dough. Transfer circles onto a parchment-lined cookie sheet. Gather excess dough and repeat until all of the dough is used.
Brush the top of each cake with 35% cream and sprinkle with confectioners sugar. Transfer to oven and bake for 30 minutes, or until shortcakes are golden. Remove from oven and allow to cool completely.
Prepare strawberries: Wash, hull and slice strawberries into a small bowl. Add lemon zest and sugar. Stir and refrigerate until use.
Prepare whipped cream: Pour cream into a stainless steel bowl and whip using a hand mixer. Once the cream begins holding shape, add the sugar and vanilla extract and continue whipping until it holds stiff peaks. Refrigerate until use.
Assemble cakes: Using a serrated knife, slice shortcakes in half horizontally. Place bottom of cake onto a dessert plate and spoon on a dollop of whipped cream. Add a generous spoonful of strawberries and top with more whipped cream. Place the top of the cake onto the fruit and cream, and garnish with more whipped cream and strawberries. Serve immediately.
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