Classic Strawberry Shortcake

Classic Strawberry Shortcake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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With juicy strawberries spooned over sweet and tender biscuits, old-fashioned strawberry shortcakes are the perfect springtime dessert. If the berries are very sweet, decrease the sugar to suit your taste. Drop the dough easily by using a lightly greased 1/3 cup dry measure.

  • 32 Ounces Fresh Strawberries (Quartered)
  • 3/4 Cup Sugar (Divided)
  • 1/4 Teaspoon Almond Extract
  • 2 3/4 Cups Unbleached Flour
  • 4 Teaspoons Baking Powder
  • 3/4 Cup Cold Butter (Cut Up)
  • 2 Large Eggs (Lightly Beaten)
  • 8 Ounces Sour Cream
  • 1 1/2 Teaspoons Vanilla Extract
  • 2 Cups Sweetened Whipped Cream
  • Fresh Mint Sprigs For Garnish (Optional)
  1. In medium-size bowl combine strawberries, 1/2 cup sugar, and almond extract. Cover berry mixture with plastic wrap and let stand 2 hours.
  2. Preheat oven to 450 degrees.
  3. Line rimmed baking sheets with parchment paper or lightly grease. Set aside.
  4. In large-size bowl combine flour, remaining 1/4 cup sugar, and baking powder. Cut butter into flour mixture with pastry blender or fork until crumbly.
  5. In medium-size bowl whisk together eggs, sour cream, and vanilla until blended. Add to flour mixture. Stir just until dry ingredients are moistened.
  6. Drop dough by lightly greased 1/3 cupful onto prepared baking sheet. Coat cup with cooking spray after each drop.
  7. Place in oven for 12 to 15 minutes until golden. Remember that each oven heats differently. Remove from oven and let cool.
  8. To assemble split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom. Top each with rounded tablespoons sweetened whipped cream. Cover with tops. Serve with remaining whipped cream. Garnish with fresh mint sprigs if desired.
  9. Serve immediately.
  10. Serves 8
  11. "Work With What You Got!"
  12. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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