Great Strawberry Shortcake
Strawberry shortcake is one of my favorite summertime desserts. Some people like a spongecake base for the strawberries but I prefer this sweet shortbread version. The shortbread dough is very easy to mix up – even if you have never worked with dough before. Just remember my success secret for the sugared strawberries – let them set out at room temperature for about two hours to develop that wonderful syrup. This recipe is sure to be a hit at your house! Enjoy!
Great Strawberry Shortcakes
Serve these with Homemade Whipped Cream for a real treat! The recipe and how-to instructions for Homemade Whipped Cream can be found under another post.
Ingredients
- 6 to 8 cups sliced strawberries
- 1/2 cup sugar plus 1/3 cup sugar, plus more for sprinkling
- 2 1/2 cups all purpose flour
- 3/4 cup cake flour
- 2 tablespoons baking powder
- 3/4 teaspoon salt
- 1 cup butter, chilled and cut into pieces
- 1 cup milk
- 1 egg
- 1 tablespoon water
- Homemade Whipped Cream for topping
Instructions
- Combine the strawberries and 1/2 cup sugar. Toss and let stand at room temperature for 2 hours to develop a wonderful syrup.
- Preheat oven to 425 degrees.
- Combine 1/3 cup sugar, 2 1/2 cups all purpose flour, 3/4 cup cake flour, 2 tablespoons baking powder and 3/4 teaspoon salt in a large bowl; cut in the butter with a pastry blender until the mixture resembles coarse meal.
- Add 3/4 cup milk and mix with a fork just until the dough holds together, adding more milk if needed. Dough should be soft.
- Turn dough out onto a floured surface and knead gently 8 to 10 times.
- Pat it out 3/4 inch thick and cut into rounds, using a 2 1/2 inch biscuit cutter. Place on a greased shiny baking sheet.
- Combine egg and water, beating well; brush on tops of shortbread. Sprinkle with sugar.
- Bake for 12 minutes, or until lightly browned. Cool on a wire rack.
- Split and serve with the sugared strawberries, lots of the juice, and whipped cream.
For the Strawberries:
Watch my video with the secret trick for making great sweetened fresh strawberries with a wonderful syrup!
Video: Sweetened Strawberries
This Southern treat will make your taste buds dance with delight! Learn the secret trick for making that yummy syrup with Sugared Strawberries!
Combine the strawberries and 1/2 cup sugar. Toss and let stand at room temperature for 2 hours to develop a wonderful syrup.
For the Shortcakes:
Preheat the oven to 425 degrees. Combine 1/3 cup sugar, 2 1/2 cups all purpose flour, 3/4 cup cake flour, 2 tablespoons baking powder and the 3/4 teaspoon salt . Cut in the chilled butter pieces with a pastry blender until the mixture resembles coarse meal.
Turn dough out onto a floured surface and knead gently 8 to 10 times.
Pat out 3/4 inch thick and cut into rounds, using a 2 1/2 inch biscuit cutter. ( I used a flower shaped cutter ) Place on a greased shiny baking sheet.
Combine egg and water, beating well; brush on the tops of the shortcakes. Sprinkle with sugar.
Bake at 425 degrees for 12 minutes, or until lightly browned. Cool on a wire rack.
To serve:
Split the strawberries in half and top with the sugared strawberries ( remember to include some of that wonderful syrup). Top with Homemade whipped cream. ( You can find that recipe under another post). Garnish with a mint leaf if you really want to get fancy.
To download the printable recipe with how-to photos, click here: Great Strawberry Shortcakes
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