Happy Strawberry Shortcake Day!! This is the perfect excuse to share my strawberry shortcake recipe with you. It’s one of my favorites. The simplicity of sweet strawberries, whipped cream, and a homemade shortcake screams summertime dessert.
Many people turn to store-bought cake as the base of their strawberry shortcake. Is it easier? Sure. Does it taste as good? Not a chance! Homemade is always best. If you have a cookout or party planned, add this to the dessert menu. It’s easy to make ahead for guests because you can chop up your strawberries, make your whipped cream, AND make the shortcakes before they arrive. You could even let your guests assemble their own!
I really want to turn your attention to the foundation of the shortcake. It’s a cross between a cake and a biscuit. No, it’s not exactly the same kind you’d eat for breakfast, but it is close. It’s much sweeter than a traditional biscuit (and sooooo, so good!). I’ll go ahead and warn you–it’s not healthy. I tried to make a healthier version and it was awful! Just treat this like the dessert it is and indulge sparingly. So, back to the star of this sweet treat. In addition to being rustic and unique, there’s one major reason to use this shortcake instead of angel food cake as your base: it’s sturdy enough to really handle the juices from the strawberries without falling apart or getting mushy. It’s buttery, flaky but dense, golden, sweet, and delicious.
If you have ever made biscuits or pie crusts in the past, you probably already have an idea of the steps involved. If you’ve never made anything like this before, don’t worry! This is one of the first biscuit recipes I ever made and it’s very easy, perfect for beginners. I’m going to take you through the process with step-by-step photos. These are drop biscuits, which means once you have the dough combined you literally just drop them on the baking pan. They’re not supposed to be perfect! Start by putting all your dry ingredients (flour, sugar, baking powder, baking soda, and salt) into a bowl like this:
Next add in very cold butter. Use a pastry blender (or two knives) to cut the butter into the flour until it looks like this:
Now, in another small bowl whisk together the egg, sour cream, and milk. Add it to the butter/flour mixture and combine. I used a fork to stir everything together. Your dough may be a little crumbly, but it should be able to adhere to itself well if you press it together. Here’s a visual:
Time to form the biscuits! Like I said earlier, just take (mostly) even amounts of dough and drop them on a baking pan. Warning: it will be VERY, very, sticky and you will get dough stuck all over your hands, so you may want to use a spoon to help you do this!
When the biscuits are done baking, allow them to cool on a wire rack. Now you’re ready to assemble! Gently cut the biscuit in half. Add a small dollop of whipped cream, strawberries, and the other half of the biscuit. Top with more whipped cream and strawberries and you’re ready to eat!
- 1 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1/3 cup cold butter, cut into cubes
- 1 egg, lightly beaten
- 1/2 cup sour cream (I used light)
- 2 tbsp milk (I used skim)
For the topping:
- 5 cups sliced strawberries
- 2-3 tbsp sugar (this helps bring out the sweetness and juices in the strawberries but is optional)
- Homemade whipped cream
1). Pre-heat the oven to 400F. Spray a baking sheet with cooking spray, if needed (mine does not). Combine the strawberries and sugar in a small bowl. Make the whipped cream. Refrigerate both the strawberries and whipped cream as you prepare the shortcakes.
2). In a large bowl, combine the flour, sugar, baking powder, salt, and baking soda. Use a pastry blender or two knives to cut the cold butter into the dry ingredients. Continue until the mixture resembles coarse crumbs (see picture in post, if necessary).
3). In a small bowl, beat together the egg, milk, and sour cream. Add this to the butter/flour mixture. Use a fork to mix everything together until just moistened. Be careful not to overmix.
4). Drop the dough into 8 mounds on the baking sheet. Bake for 12-15 minutes or until golden brown. Remove from oven and allow them to cool on a wire rack.
5). To assemble: gently cut the shortcakes in half. Add strawberries and whipped cream. Top with the second half and add a few more strawberries and whipped cream.
Recipe from: http://alyssabyoung.com/blog/2010/03/24/strawberry-shortcake/
Servings: 8. Nutritional Information per serving: Calories: 367 Carbs: 39 g Fat: 22g Protein: 5g Fiber: 2g Points+: 10