CLASSIC STRAWBERRY SHORTCAKE

Patti Diamond

Let perfectly ripe strawberries be the star of the show with a not-too-sweet shortcake and vanilla kissed whipped cream as supporting players. There’s nothing better than classic strawberry shortcake. Easy, goofproof, delicious!

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Prep Time 30

Cook Time 20

Total Time 50

Course Desserts, Holidays and Entertaining

Cuisine American

Ingredients

For the Strawberries:

2 pounds strawberries
3 Tablespoons granulated sugar

For the Shortcake

2 cups all-purpose flour
2 Tablespoons granulated sugar
2 teaspoons baking powder
¾ teaspoon table salt
¼ teaspoon baking soda
1 ½ cups heavy cream

For the Whipped Cream

1 ½ cups heavy cream chilled
3 Tablespoons granulated sugar
1 ½ teaspoons vanilla extract

Instructions

Hull and quarter the strawberries. Mix them with the sugar and refrigerate.
Preheat oven to 400°F degrees .
In a mixing bowl, sift the flour, sugar, baking powder, salt, and baking soda together. Add heavy cream and mix until just combined. The batter will be thick. You can almost knead it like a biscuit but please don’t over mix! Place batter in an ungreased 8-inch square pan, spreading gently with fingertips.
Bake until golden - 20 to 22 minutes.
While the shortcake is cooking, place a metal bowl and beaters in the freezer in preparation to whip the cream.
Let the baked cake cool partially in pan on wire rack. Shortcake is best when served warm.
Mix the whipped cream ingredients in the metal bowl and beat until soft peaks form.
Slice the cake into 6 (or four!) pieces and split each piece in half horizontally and place on plates.
Spoon some of the strawberries with their juice onto the bottom half, top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top, add more whipped cream, then a little more, ok . . . a little more and devour.

Keyword Cakes and Cupcakes, Father's Day, Fruit, Independence Day, Labor Day, Memorial Day, Mother's Day, Spring, Summer