Strawberry Shortcakes
Classic homemade shortcakes topped with fresh strawberries and whipped cream. These buttery biscuit-like cakes are served with macerated strawberries and freshly whipped cream for a delightful summer dessert.
Ingredients
- •4 pints strawberries
- •1 tablespoon fresh lemon juice
- •1 tablespoon sugar
- •2 cups heavy cream
- •1 tablespoon sugar
- •6 pieces shortcakes
- •6 whole strawberries
- •2 cups self-rising flour
- •2½ tablespoon sugar
- •⅛ teaspoon salt
- •½ cup unsalted butter
- •¾ cup milk
- •2 tablespoon heavy cream
Cooking Instructions
- 1.
1. Preheat the oven to 400°F. Grease a baking sheet.
5 min
- 2.
2. Combine the flour, sugar and salt in a bowl.
2 min
- 3.
3. Add the butter. Using a pastry blender or your fingers, rub it into the dry ingredients until mixture resembles a coarse meal. Stir in the milk until a very soft dough is formed. Do not overwork.
10 min
- 4.
4. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into rounds-3 to 3 1/2 inches in diameter-and lightly brush the tops with the cream.
5 min
- 5.
5. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Cool on a wire rack.
20 min
- 6.
1. Place strawberries in a bowl. Sprinkle with lemon juice and sugar, then gently toss with a rubber spatula. Let rest for 1 1/2 to 2 hours for juices to develop.
120 min
- 7.
2. Just before serving, whip cream with 1 Tbsp sugar until it holds soft peaks.
5 min
- 8.
3. To serve, slice off the top third of each shortcake. Place the bottoms on 6 dessert plates and top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top. Spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.
10 min
