I’m on a bit of a strawberry kick if you haven’t noticed. And now I’ve gone and done it. I’ve been
thinking dreaming of strawberry shortcake for weeks now. I started by making poundcake. It was ok. Acceptable. Not fulfilling. So I turned to shortcake. I didn’t want to just make a bisquik biscuit with a little added sugar. I wanted something moist with a tender crumb. Flaky like a pie crust, moist on the inside. This little guy delivers. And is SO.SIMPLE. I threw this together in five minutes. It’s such a simple dessert but so incredibly delicious. And SO perfect for spring. I’ll be making a big batch of these for our Easter gathering this Sunday. It’s our first Easter in the history of our marriage that we aren’t spending with our parents and siblings. While I will miss our families SO MUCH, I’m super excited that we get to celebrate with some Nashville friends that are quickly becoming second families to us. There will be an Easter egg hunt and burgers on the grill. I can’t wait.
Combine flour, sugar, baking powder, and cream of tartar.
Add cold butter, cut into cubes
Work the butter into your flour mixture with clean hands until you have fine crumbles.
Add egg and heavy cream and and stir to combine.
Knead the dough with your fingers for a couple minutes, it will come together into a smoother dough and become easier to handle. Separate into 12 equal sized balls and gently press them to flatten them out a bit. Sprinkle the tops with some sugar.
Bake at 350 for 12-15 minutes until just lightly golden around the edges and set on top. While they are baking, slice up some strawberries and sprinkle with sugar. Let them sit a bit so the sugar and strawberries form a yummy syrup.
When your shortcakes are done and slightly cooled, slice each one in half with serrated knife and fill and top with the strawberries and a vanilla whipped cream. SO good.
After shooting this final shot, I tried to off this dessert on a neighbor to keep myself from eating it and ruining my good intentions…..this is how well that went….
- 3 cups all-purpose flour
- 1/4 cup white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1 cup butter
- 2/3 cup heavy cream
- 1 egg, beaten
- Strawberry Filling
- 3 cups sliced fresh strawberries
- 5 tablespoons white sugar
- Vanilla Whipped Cream
- 2 cups heavy whipping cream
- 1 tsp. vanilla
- 4 tablespoons powdered sugar
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix flour, 1/4 cup sugar, baking powder and cream of tartar. Cut in butter with clean hands, working it into fine crumbles. Stir in cream and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet and cut into squares or simply divide into 12 equal sized balls and gently flatten with your hand. Place on baking sheets and sprinkle tops with sugar.
- Bake in preheated oven 12-15 minutes, or until slightly golden.
- Sprinkle sugar over sliced berries and refrigerate until ready to use.
- For the whipped cream, combine the vanilla and whipping cream in a large bowl and whip with a hand mixer or the whisk attachment on your stand mixer until soft peaks form. Add powdered sugar and mix well.
- Let shortcakes cool before splitting and filling with sugared berries and whipped cream.