Strawberry Shortcakes (Traditional Recipe)

Strawberry shortcake is one of my favorite American desserts.

This is the traditional strawberry shortcake recipe.Throughout the decades, the recipe has slowly deviated from its original form. For example, many cooks tend to use spongecake instead of a traditional strawberry shortcake biscuit, and whipped cream instead of plain heavy cream. We are cheating a bit on the heavy cream part, and are using a double cream recipe which is a great version of whipped cream, but slightly more elevated and as easy to make.

You can pair the double cream with your favorite berries and/or use as a cake or waffle topping.

Why should you make this strawberry shortcake recipe?

• It’s a traditional classic strawberry shortcake recipe.

• This strawberry shortcake dessert is barely sweet while fully embodying the definition of a decadent dessert.

• You can prepare the biscuit by hand (no need of a fancy machine or mixer). Yes, just like they used to make it! The cream can also be manually whisked.

• It’s so much fun to put together, therefore, your guests or kids can have fun putting the strawberry shortcakes together.

SUMMARY STEPS FOR STRAWBERRY SHORTCAKES

How to make strawberry shortcake?

You need two main components:

1. Strawberry shortcake filling: cream + strawberries.

2. Strawberry shortcake biscuit of scone: buttery traditional strawberry shortcake biscuit, which is surprisingly not sweet.

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Strawberry Shortcake

Yield: 5

Author: mddolce

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

Biscuit

• 2 cups all purpose flour
• 3 tbsp of white granulated sugar
• 3 tsp of baking powder
• 1 tsp of salt
• 6 tbsp (3/4 stick or 90 g) of cold butter
• 3/4 cup of heavy cream (whipping cream)
• 3 tbsp of melted and cooled butter

Filling

• 1 pint (2 cups) of fresh whole strawberries
• 1 and 1/3 cups of chilled heavy cream (whipping cream)
• 1/3 cup fo sour cream or crème fraiche or mascarpone cheese
• 2 tbsp of white granulated sugar
• 1/2 tsp of natural vanilla extract

Instructions

1. Heat oven to 450 F.
2. In a bowl, mix flour, baking powder, and salt.
3. Cut butter in small pieces (make sure it remains cold) and add to dry ingredients.
4. Using your hands, rub ingredients until you obtain a coarse meal.
5. Add heavy cream and mix with a spoon or by hand.
6. Knead for a minute or 2 and form a ball.
7. Roll dough and cut 3 inches wide circles about 1/2 inches thick. Roll out any left over dough to make more dough disks.
8. Brush melted butter on on side of the dough (or use a spoon). Install another dough disk on top.
9. Bake for 12 to 15 min in the middle rack until the top is golden and firm.
10. In a cooled bowl (placed in fridge or freezer), add heavy cream, sour cream, sugar and vanilla. Whip for a few minutes until cream is stiff (using a hand mixer, stand mixer, or whisk). Divide biscuits in two (pulling them away). Fill with halved or quartered strawberries and cream. Top with strawberries and cream. Enjoy!

Nutrition Facts

Calories

630.92

Fat (grams)

41.01

Sat. Fat (grams)

25.28

Carbs (grams)

59.94

Fiber (grams)

2.79

Net carbs

57.15

Sugar (grams)

18.50

Protein (grams)

8.01

Sodium (milligrams)

1116.00

Cholesterol (grams)

118.43

ENJOY!