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.
Recipe type: Dessert
Serves: 8 to 10
Ingredients
  • 6 to 8 cups sliced strawberries
  • ½ cup sugar plus ⅓ cup sugar, plus more for sprinkling
  • 2½ cups all purpose flour
  • ¾ cup cake flour
  • 2 tablespoons baking powder
  • ¾ teaspoon salt
  • 1 cup butter, chilled and cut into pieces
  • 1 cup milk
  • 1 egg
  • 1 tablespoon water
  • Homemade Whipped Cream for topping
Instructions
  1. Combine the strawberries and ½ cup sugar. Toss and let stand at room temperature for 2 hours to develop a wonderful syrup.
  2. Preheat oven to 425 degrees.
  3. Combine ⅓ cup sugar, 2½ cups all purpose flour, ¾ cup cake flour, 2 tablespoons baking powder and ¾ teaspoon salt in a large bowl; cut in the butter with a pastry blender until the mixture resembles coarse meal.
  4. Add ¾ cup milk and mix with a fork just until the dough holds together, adding more milk if needed. Dough should be soft.
  5. Turn dough out onto a floured surface and knead gently 8 to 10 times.
  6. Pat it out ¾ inch thick and cut into rounds, using a 2½ inch biscuit cutter. Place on a greased shiny baking sheet.
  7. Combine egg and water, beating well; brush on tops of shortbread. Sprinkle with sugar.
  8. Bake for 12 minutes, or until lightly browned. Cool on a wire rack.
  9. 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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