This strawberry shortcake recipe is easy to make. It’s a nice change from ordinary desserts with the bright flavor of fresh strawberries.
Strawberry season doesn’t come to Pennsylvania until late May or June. However, Florida strawberries are plentiful at the grocery store so I wanted to make some strawberry shortcakes for my husband’s birthday.
I do love a good decadent dessert but there’s something about a fresh strawberry dessert that is really nice.
Florida strawberries that we get in the store tend to be bigger and not as sweet as local strawberries but they are still very fresh and healthy to eat.
A little sugar helps out with the sweetness and adds a little extra liquid for the shortbread cakes. If you prefer, you could add a little water and skip the added sugar.
Here’s what the dough should look like before you take it out of the food processor. People often describe it as oatmeal-like. I’m not sure that’s a great description but it’s as good as any.
I rolled out my dough to about 1/2 inch which makes thin cakes. However, if you roll it out thicker you can make taller cakes and then cut the cakes in half and serve them that way.
After you cut out the dough, brush the biscuits with a little bit of the cream and top with some sugar.
A nice golden brown is what you are looking for.
This is somewhat of a dry cake which is why I like making syrup from the strawberries.
I used two cakes for each serving layered with the strawberry mixture and some fresh whipped cream.
If you don’t have a can of whipped cream you can make your own by whipping cream with sugar and a bit of vanilla extract. I’d use a couple of tablespoons of sugar per cup of cream and maybe just a dash (1/4 t.) of vanilla.
Overall, this sweet looking strawberry dessert was pretty tasty and one I plan on making again during our own strawberry season.
- 4 cups of fresh strawberries sliced and sprinkled with sugar
- 2.5 cups all-purpose flour
- 1/3 cup sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 stick of butter cold and cut into small pieces
- 3/4 cup heavy cream plus 2 tablespoons for tops
- 2 tablespoons additional sugar
- Rediwhip cream topping
- Preheat oven to 400 degrees
- Clean and slice strawberries. Sprinkle a tablespoon of sugar over top and set aside.
- In a food processor combine 2.5 cups flour, 1/3 cup sugar, 3 tablespoons baking powder, and 1/2 teaspoon of salt. Pulse once or twice to mix
- Add 1/2 cup of cut-up cold butter and pulse a few times to incorporate.
- Add 3/4 cup of heavy cream and pulse until the dough resembles coarse oatmeal.
- Remove dough and transfer to a floured surface.
- Roll dough into 1/2 inch thick.
- Cut rounds with biscuit cutters.
- Place on a cookie sheet.
- Brush with a little cream and sprinkle with sugar.
- Bake for 15 minutes.
- Remove and let cool.
- Assemble by starting with one biscuit followed by a few spoonfuls of strawberries and then whipped cream. Top with a second biscuit and repeat with more strawberries and whipped cream.
If you roll out the dough to an inch you should get larger biscuits. Then you could split the biscuit instead of using two for each serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 1040mgCarbohydrates: 67gFiber: 4gSugar: 23gProtein: 7g
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.