From Katie Jacobs:

My mom collaborated on a cookbook for the Monroe Carell Children’s Hospital at Vanderbilt University in 2005. During that year, our dinner table was filled with recipes she was testing for the book. I think everyone agrees that this strawberry shortcake was the star of that book, and it ultimately became a family favorite. I guess the apple doesn’t fall far from the tree!

Katie Jacobs and her new cookbook.

Strawberry shortcake has never been prettier!

See more about Katie’s cookbook: So Much to Celebrate: Entertaining the Ones You Love the Whole Year Through

Strawberry Shortcake

Katie Jacobs

This delicious summer dessert is a must. Juicy, fresh strawberries combined with whipped cream and sweet shortcake make for a wonderful crowd-pleaser.

5 from 1 vote

Print Recipe Pin Recipe

Course Dessert

Servings -10 servings

Ingredients

2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup 1 stick cold butter
2 large eggs
1 cup cold heavy cream
¼ cup powdered sugar
½ teaspoon pure vanilla extract
4 cups strawberries sliced 1/4-inch thick about 1 quart
Fresh mint and blueberries for garnish

Instructions

Preheat the oven to 350 degrees. Butter and flour an 8-inch round cake pan.
Sift the flour, white sugar, baking powder, and salt into a bowl. Using a pastry cutter or your fingers, cut in the butter until the mixture is crumbly. Add the eggs and stir until the ingredients are just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball. Press the dough evenly into the prepared pan. Bake for 30 to 35 minutes until lightly brown. Let the shortcake cool completely.
To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment beat the cold cream with the powdered sugar and vanilla on medium-high speed until soft peaks form, being careful not to overbeat, as it will get to the consistency of butter, which is too thick.
Using a serrated knife, carefully slice the shortcake horizontally into two even layers.
Top the first layer with half the whipped cream and strawberries.
Place the second layer of shortcake on top, and top with the remaining whipped cream and strawberries.
Garnish with mint (and blueberries for the 4th of July), if desired.