Print

Old Fashioned Strawberry Shortcakes

Farm Fresh Strawberry Shortcakes index image

These are old fashioned strawberry shortcakes with buttery biscuits, sugared strawberries and light fluffy whipped cream. This recipe is great for a crowd!

Ingredients

Units Scale

Biscuits

  • 2 cups all-purpose flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 Tablespoons sugar, plus extra for dusting the tops of the biscuits
  • 1/2 cup (113 g) unsalted butter (cold), cut into cubes
  • 1 cup heavy cream, plus extra for glazing
  • 1/2 teaspoon vanilla

Strawberry Filling/Topping

  • 24 cups strawberries, roughly chopped
  • 1 Tablespoon sugar (optional)

Whipped cream:

  • 12 cups whipping cream
  • 1 Tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract
  • Fresh mint for garnish (optional)

Instructions

  1. Preheat oven to 425˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl stir the flour, baking powder, salt, and sugar together.
  3. Add butter cubes and cut into flour using a pastry cutter, until small crumbs form.
  4. Make a well in your flour-butter mixture, add the cream and vanilla, and stir until a shaggy dough is formed.
  5. Turn dough onto clean work surface and bring dough together by folding the dough onto itself. This dough is on the dry side, keep folding until dough just comes together.
  6. Flatten the dough out approx. 1/2 – 1 inch thick and cut circles out with a round cookie cutter. Gather any scraps and gently press them together to make a few extra biscuits.
  7. Place biscuits on your lined baking sheet, brush with cream, and sprinkle with coarse sugar.
  8. Bake for 10 to 15 minutes, or until golden brown. Allow to cool on wire rack.
  9. While your biscuits are in the oven, chop the strawberries and place them in a medium-sized bowl, stir in the sugar if using (this helps to bring out juices from the strawberries if they aren’t ripe).
  10. Whip the whipping cream with a mixer and add powdered sugar and vanilla. Whip until soft peaks form.
  11. To serve, slice a cooled shortcake in half, add a large dollop of whipped cream, pile with berries, and garnish with fresh mint.
  12. Enjoy.

Notes

This recipe can be easily doubled for a large crowd.

Store biscuits in an airtight container for 2 days or freeze for a month.
Serve warm or at room temperature.

Nutrition

Keywords: Strawberry Shortcake, Summer, Dessert