Strawberry Shortcake from Scratch
Description
This from-scratch strawberry shortcake recipe, with sweet, juicy berries, tender cakes, and whipped cream, is the perfect balance of flavors and textures.
Ingredients
•
4 cups fresh strawberries, hulled and cut into 1/4-inch thick slices
•
1/2 cup white sugar, divided
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2 cups all-purpose flour
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup cold unsalted butter
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2/3 cup milk
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1 cup heavy cream
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1/4 cup confectioners' sugar
Directions
1
Combine strawberries and ¼ cup sugar in a bowl. Refrigerate until sugar has dissolved, about 30 minutes.
2
Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3
Combine flour, remaining ¼ cup sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces; add to the bowl and cut into flour mixture with a pastry cutter or 2 knives until finely crumbled. Stir in milk until dough just comes together.
4
Transfer dough to a lightly floured surface; turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times.
5
Roll dough out to ½- to ¾-inch thickness; cut into 4-inch circles with a ring or cookie cutter. Place shortcakes on an ungreased baking sheet.
6
Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool slightly.
7
Meanwhile, beat heavy cream in a large bowl with an electric mixer until increased in volume but still soft; mix in confectioners' sugar to combine.
8
Top each shortcake with whipped cream; spoon strawberries on top.