This classic strawberry shortcake is just like the one grandma used to bake. A slightly sweetened shortcake biscuit is filled with fresh strawberries and sugar and topped with whipped cream. An essential summer dessert during strawberry season!
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 8servings
Ingredients
For the Shortcakes
2cupsall purpose flour
4tspsugar
2tspbaking powder
1/2tspbaking soda
1/2tspkosher salt
1 1/3cupheavy cream
1tspvanilla sugar or cinnamon sugarSee Notes
For the Strawberries and Cream
1poundfresh strawberriessliced
2tbspsugar
1container of whipped cream or whipped toppingSee Notes
Instructions
Make the Shortcakes
Preheat the oven to 450°F. Place a large baking sheet lined with parchment paper on the counter.
Add the flour, sugar, baking powder, baking soda, and salt to a mixing bowl and whisk them together.
Measure the heavy cream in a microwave safe liquid measuring cup. Heat it on HIGH for 15 seconds in the microwave to remove the chill.
Pour the cream into the dry ingredients and stir them together until the dough forms and has no more dry pockets. Try not to over mix.
To help keep the proportions of each shortcake equal, divide the shortcake dough roughly into four equal sections. Spray a 1/3 cup measuring cup with cooking spray. Take half of each section and pat it into the measuring cup to form a nice round shortcake. Flip the shortcake onto the prepared baking sheet and repeat with the remaining portions of dough. You will have 8 shortcake rounds on your baking pan.
Sprinkle the vanilla or cinnamon sugar mix (or just plain sugar) over the top of the shortcakes.
Bake the shortcakes for 9 - 10 minutes or until golden brown. Let cool completely before serving.
Prepare the Strawberry Filling
Slice the fresh strawberries into about 1/4-inch thick pieces and place them in a mixing bowl. Sprinkle the sugar over the top and stir to combine. Let the berries sit while the shortcakes finish baking and cooling.
Assemble the Strawberry Shortcakes
To serve the shortcakes, use a paring knife to split them in half like a sandwich bun.
If you're using a canister of whipped cream, you may want to serve the strawberry shortcakes like an open face sandwich. Place the two halves of shortcake cut side up on a plate. Top with a large spoonful of the strawberries and then add the whipped cream on top.
If you're using whipped topping like Cool Whip, you can assemble the strawberry shortcakes like a stacked cake because the whipped topping is firmer. Place the bottom half of the shortcake on a plate, add a spoonful of strawberries and their juices, add a spoonful of whipped topping on top, and another spoonful of berries over the cream. Place the top half of the shortcake on top and serve immediately.
Recipe Notes
Vanilla or Cinnamon Sugar
To give the strawberry shortcakes a little boost of sweet flavor, I love to use either vanilla or cinnamon sugar to dust the top of the cakes before baking. You could also use this instead of the plain sugar over the fresh strawberries.You can purchase a store bought vanilla or cinnamon sugar or you can make your own.Cinnamon Sugar: Add 1/4 teaspoon cinnamon to 2 tablespoons of sugar and stir.Vanilla Sugar: Slice one vanilla bean in half lengthwise. Scrape the seeds from the pod and stir them into 2 cups sugar. Tuck the bean pod itself into the sugar mixture and store in an airtight container for one week before using so the flavor can infuse throughout the sugar.