Strawberry Shortcake with Whipped Cream
Delicious strawberry shortcake, totally from scratch. And it’s not as difficult as you might expect.
So I got this wild idea to make my own strawberry shortcake. And I’m glad I did! These are amazing.
The strawberries are fresh and make their own glaze, so you don’t have to buy that crap at the store. The shortcakes are fluffy yet semi-dense in the center and crispy on the outside (kind of like a scone but better). The whipped cream is out of this world — be sure to pay attention to the secret ingredient — it just wouldn’t be the same without it.
Strawberry Shortcake
Delicious strawberry shortcake, totally from scratch. And it's not as difficult as you might expect.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp sea salt
- 0.875 cup granulated sugar divided
- 0.5 cup butter softened
- 0.75 cup whole milk
- 1 quart fresh strawberries diced
- 1 cup heavy whipping cream
- 0.25 cup powdered sugar
- 0.25 tsp vanilla extract
- 0.25 cup sour cream
Instructions
- Place diced strawberries in a medium bowl. Mash about half of them with a fork. Add 2 tbsp granulated sugar and mix thoroughly. Refrigerate for at least one hour.
- Remove pans from oven (LOL) and preheat to 450°F.
- In a large bowl, add the flour, baking powder, salt, 3.5 tbsp sugar, and butter. With a silicone spatula, stir to mix all ingredients until it resembles a coarse cornmeal. I spin the bowl with my left hand, then swipe the spatula from top to bottom, squishing the butter pieces into the dry ingredients, scraping the bottom with each full rotation. I probably do this 10 to 15 times before it gets to the cornmeal stage. You could also use a food processor for this, but why not do it the hard way?
- Add milk to the bowl and continue stirring with the spatula until it becomes doughy but with stiff, sharp peaks.
- Grease a baking sheet. Divide the dough into 6 equal portions then place them on the baking sheet in the form of small mounds. Sprinkle evenly with 2 tsp of granulated sugar.
- Bake for about 15 minutes or until golden brown. It's okay if the tips of some peaks get a little darker (see photos). Remove from oven and place on a cooling rack, chillin' like villains.
- In a medium bowl, mix together heavy whipping cream, powdered sugar, 0.5 cup granulated sugar and vanilla extract. Beat until soft peaks form. Add sour cream. Beat until firm peaks form. Refrigerate.
- Cut the tops off the shortcakes and set aside. Spread a layer of whipped cream on top of the bottom half of the shortcakes. Give the strawberry mixture a quick stir, then spoon equal portions on top of each. Place the top of the shortcakes on top of the strawberries. Add another dollop of whipped cream on top.
- Eat. Float among the clouds.
Nutrition
Calories: 642kcalCarbohydrates: 81gProtein: 8gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 414mgPotassium: 387mgFiber: 4gSugar: 45gVitamin A: 1184IUVitamin C: 93mgCalcium: 149mgIron: 3mg
Tried this recipe?Let us know how it was!
Leave a Reply