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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.
0 from 0 votes
Course Dessert
Servings 8 -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.
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