Strawberry Shortcake

You will love this easy, quick, and delicious strawberry shortcake recipe!

Photo by Mark D.
Adapted from gimmesomeoven.com
Easy and refreshing strawberry shortcake.

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

45

minutes

SERVINGS

6

servings

Adapted from gimmesomeoven.com

Ingredients

  • 8

    cups (about 2.5-pounds) strawberries, hulled and divided

  • 6

    tablespoons sugar, divided

  • 2

    cups all-purpose flour (plus more for dusting the work surface and biscuit cutter)

  • 5

    tablespoon. sugar

  • 1

    tablespoon baking powder

  • 1/2

    teaspoon salt

  • 1

    stick (8-tablespoons) cold unsalted butter, cut into 1/2-inch cubes

  • 1

    large egg, lightly beaten

  • 1/2

    cup plus 2 teaspoons half-and-half or whole milk

  • 1/2

    teaspoon almond extract or vanilla extract

  • 1

    large egg white, lightly beaten

  • 2

    cups whipped cream, homemade or store-bought

Directions

Place 3 cups of the hulled strawberries in a large bowl and crush with a potato masher. Slice the remaining 5 cups berries and stir into the crushed berries along with the sugar. Set the fruit aside to macerate for at least 30 minutes or up to 2 hours. Adjust an oven rack to the lower-middle position and heat the oven to 425°F. In a food processor, pulse the flour, 3 tablespoons of the sugar, the baking powder, and salt to combine. Scatter the butter pieces over and process until the mixture resembles coarse meal, about fifteen 1-second pulses. Transfer to a medium bowl. Mix the beaten egg with the half-and-half (or whole milk) and almond extract in a measuring cup. Pour the egg mixture into the bowl with the flour mixture. Combine with a rubber spatula until large clumps form. Turn the mixture onto a floured work surface and lightly knead until it comes together. Use your fingertips to pat the dough into a 9-inch x 6-inch rectangle about 3/4-inch thick, being careful not to overwork the dough. Flour a 3/4-inch biscuit cutter and cut out 6 dough rounds. Place the rounds 1-inch apart on a small baking sheet, brush the tops with the beaten egg white, and sprinkle with the remaining 2 tablespoons sugar. (Dough rounds can be covered and refrigerated for up to 2 hours before baking.) Bake until the shortcakes are golden brown, 12 to 14 minutes. Place the baking sheet on a wire rack and cool the cakes until warm, about 10 minutes. When the shortcakes have cooled slightly, split them in half. (Just look for the natural crack around the circumference of each cake, and go with that!) Then place each cake bottom on an individual serving plate, and spoon a portion of the fruit and then a dollop of whipped cream over each cake bottom. Cap with the cake top and serve immediately.

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