Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake
Strawberry Shortcake

Strawberry Shortcake

Posted by Martin Franco on Apr 21, 2010


For the shortcake:

*2 cups all purpose flour
*1/2 teaspoon salt
*1 tablespoon baking powder
*2 tablespoon sugar
*1/2 cup unsalted butter, cubed
*3/4 cup whipping cream

For the strawberries

*3 cups fresh strawberries, quartered
*1 1/2 cup sugar

For the whipped cream:

*1 cup heavy whipping cream
*1/4 cup sugar
*1 teaspoon vanilla extract (optional)

For assembly:

*Powdered sugar (optional)


For the shortcake:

Preheat oven to 425 degrees.

Mix the flour, salt, baking powder and sugar in a mixing bowl. Cut in the butter until the mixture resembles cornmeal with a few larger pieces of butter in it.

Mix in cream, just until most of the dry mixture has been moistened. Knead a few times until the dough comes together. Dough should be fairly stiff, but not too dry.

Turn out onto a cutting board and, with your hands, press the dough out flat with a thickness of about 1/4 to a 1/2 inch thick. Cut the dough into squares or circles. Brush the tops with cream(sprinkle tops of shortcake with sugar, optional).

Place on a baking sheet and bake in oven at 425 degress for 12-15 minutes,or until they're light gold and spring back when pressed lightly. Set aside and allow to cool at room temperature.

For the strawberries:

Mix 2 cups of fresh strawberries with the sugar in a mixing bowl. Set aside and stir occasionally. More or less sugar can be used until desired "syrup" consistency is achieved.

Set aside 1 cup of strawberries for assembly.

For the whipped cream:

Whip cream, by hand or in a Kitchen Aid mixer, until almost stiff.

Add sugar and vanilla (if using).

Beat until cream holds peaks. Set aside.

For assembly:

Really, you can do no wrong here! Just have fun while putting it all together.

Slice shortcake in half horizontally, so that you have two slices. Place bottom half of shortcake on center of plate and place a dollop of whipped cream on top. Next, spoon some of the strawberry mixture on top of whipped cream and shortcake, along with some of the strawberries we set aside earlier. Place top half of shortcake on top and repeat steps. Dust with powdered sugar, serve and enjoy!



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Nicole (not verified)  |  Mon, 2010-04-26 09:54

Love that the shortcake is made with butter AND cream! Sounds perfect.

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Martin Franco  |  Mon, 2010-04-26 13:56

Since the shortcake contains both butter and cream, I made the shortcakes a little thinner than the traditional thickness, in an attempt to prevent calories from skyrocketing. They did have a certain little "lightness" to them that didn't leave anybody with that "heaviness" feeling afterwards.
Also, the shortcakes will keep very well in an airtight container for 3-4 days. Which makes it easier to do in advance if entertaining guests. Thanks!