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5 from 1 vote

Strawberry Shortcakes

Lightly sweetened cream biscuits topped with strawberries, whipped cream and vanilla ice cream...heaven on a plate.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 12 servings
Calories: 434kcal
Author: Lucy Brewer

Ingredients

Shortcakes

  • 4 cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2 tablespoons brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 sticks unsalted butter cold
  • 2 cups heavy cream
  • 2 tablespoons vanilla
  • 1 egg for egg wash
  • Turbinado sugar for sprinkling

Strawberries

  • 3 cups chopped fresh or frozen strawberries (thawed if using frozen)
  • 1/4 cup granulated sugar (or to taste)

Instructions

Strawberries

  • Stir sugar and strawberries together and set aside to macerate while making shortcakes.

Shortcakes

  • Preheat oven to 450. Sift together flour, baking powder, salt and sugars. Cut butter into small pieces and incorporate into flour using your hands or a pastry cutter. Flour and butter mix should resemble small pebbles.
  • Stir in cream and vanilla until dough is wet. Continue stirring to get most of the flour incorporated. Turn dough onto floured surface.
  • Dip hands in flour and sprinkle just enough on dough to be able to knead it for about 30 seconds. Pat dough into rectangle that is about 3/4 to an inch thick. Using sharp knife, cut into 2x2 squares.
  • Place on parchment lined cookie sheet leaving a little space in between. Brush tops with egg wash and sprinkle raw Turbinado sugar on each one. Bake for about 10 minutes, until golden brown. Cool for one minute on cookie sheet, then remove to wire rack and cool completely.
  • To serve, slice biscuit in half. Place bottom in bowl and layer with a scoop or two of vanilla ice cream, then strawberries, then top half of biscuit, then whipped cream.