My mom often made strawberry shortcakes for us when we were kids. It was my favorite dessert, especially in the summer. Instead of cooking the strawberries, I just marinate them in sugar. This process softens the berries and brings out the juices, leaving you with the vibrant red filling and a sweet sauce to pour over the rich buttery cakes. Add a big spoonful of lightly sweetened whipped cream for a little extra love!
Simply Superb Strawberry Shortcakes
- Cook Time
- Difficulty Level Easy
- 1¾ cups all-purpose flour
- ¼ cup plus 6 tablespoons sugar, divided
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into eight slices
- 1 large egg
- 1/3 cup plus ¼ cup heavy whipping cream, divided
- 4 cups fresh strawberries
- 1 pint heavy whipping cream
- 2 to 3 tablespoons sugar
- 2 teaspoons vanilla extract
- Preheat oven to 425°. Place the flour, ¼ cup sugar, baking powder and salt in a food processor; add butter. Pulse until the mixture looks like cornmeal (do not overmix). In a small bowl, whisk egg and 1/3 cup cream. Pour into the food processor; pulse until dough holds together (dough will be soft and slightly sticky).
- Using a spoon and your hands as needed, form a small biscuit about 3 inches in diameter and ¾ inch thick. Place on a foil-lined baking sheet. Form seven more biscuits and place on baking sheet, about 1 inch apart. Brush remaining cream across the top of each biscuit. Sprinkle with 2 tablespoons sugar. Bake for 12-15 minutes.
- While biscuits are baking, wash, hull and slice the strawberries into a large bowl. Add the remaining sugar and toss to coat. Cover with plastic wrap. Marinate at room temperature for 30 minutes.
- For topping, in a small mixing bowl, whip the pint of cream. When cream is almost whipped, add sugar and vanilla; continue whipping until firm. Refrigerate until ready to serve.
- Remove biscuits from oven. Cool for 10 minutes. Slice biscuits horizontally in half. Spoon strawberries and juice over the bottom halves; place top halves over the berries. Add a dollop of whipped cream.
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