A Super Easy Strawberry Shortcake Recipe
I've decided to try my hand at an easy strawberry shortcake recipe this weekend. All the kids will be home, it's strawberry season here in Israel, and I want to do something other than the same old...same old (which translates into my standard cheesecake)!
Because "easy" seems to be my middle name, I'd normally buy a pound cake, slice it up and throw some whipped cream and strawberries on it...but....I've decided to be a bit adventurous and make the bisquits from scratch.
After my usual websearch, I finally decided on this recipe. Hope the kids will appreciate the effort...
If you've got your own version of an easy strawberry shortcake recipe and you'd like to share it....send it my way via the Contact Us form and become a contributing "chef" on our site! In the meantime....
- 5 cups strawberries
- 6 tablespoons sugar
- 1 1/2 cups heavy cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 1/2 cup (one stick) cold butter
- 1 egg slightly beated
- 1/2 cup heavy cream
- 1 tablespoon milk (if needed)
This recipe can be made as an 8-inch layer cake, or individual shortcakes.
- Several hours before serving time, slice the strawberries. Mash one cup of the strawberries with a potato masher and mix mashed berries and juice back in with the rest of the berries. Sprinkle six tablespoons of sugar over the berries and stir a few times. Keep at room temperature until serving time.
- Preheat oven to 450U+00B0 degrees. If you're making an 8-inch layer shortcake, butter an 8-inch cake pan.
- Sift together the flour, salt, baking powder and sugar. Cut in the butter with a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Combine the beaten egg with the cream and pour over the the dry ingredients all at once. Stir a bit until the mixture comes together. If the dough seems dry, stir in 1 tablespoon of milk.
For the 8-inch layer shortcake: Lightly press the dough into the buttered cake pan, leaving the edges slightly higher than the center. Bake for 15 to 18 minutes. Remove from the cake pan and cool on a rack for 5 minutes.
For individual shortcakes: Turn dough out on a floured surface and knead and fold 6 or so times. Gently pat the dough to a thickness of one inch. Cut 3-inch rounds with a cookie cutter. Gather the scraps back together and knead lightly until you have at least six rounds and/or have used all the dough. Place rounds one inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes. Remove from oven and place the baking sheet on a wire rack to cool for five minutes.
To serve either size shortcake, split and butter the shortcake with the softened butter. Spoon strawberries and whipped cream between the layers and over the top. Serve at once while still warm.
If you're worried about splitting the 8-inch layer, here's a tip that might simplify things.
Take 6 or 8 toothpicks and stick them into the side of the layer, just at the middle, all around the layer - like a sun with rays. Using the toothpicks as a guide, slice through the layer with a serrated knife or a bread knife. Splitting the layer should be "a piece of cake!
Top with whipped cream and you've got just succeeded at making our easy strawberry shortcake recipe!
Adapted from Patricia Mitchell
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