Classic Strawberry Shortcake Recipe
Summary
Preparation Time30 MinCooking Time25 Min
Ready In55 MinDifficulty LevelMedium
Interest GroupGourmet
Ingredients
| All purpose flour | 2 1/2 Cup (16 tbs) (Shortcake:) | |
| White sugar | 3 Tablespoon (Shortcake:) | |
| Baking powder | 4 Teaspoon (Shortcake:) | |
| Salt | 1/2 Teaspoon (Shortcake:) | |
| Butter | 6 Tablespoon (Shortcake:) | |
| Light cream | 1 Cup (16 tbs) (Shortcake:) | |
| Soft butter | 2 Tablespoon (Shortcake:) | |
| Strawberries | 2 Cup (16 tbs), sliced (Other ingredients:) | |
| White sugar | 2 Tablespoon (Other ingredients:) | |
| Heavy cream | 1/2 Pint (Other ingredients:) | |
| White sugar | 1 Teaspoon (Other ingredients:) | |
| Vanilla | 1/4 Teaspoon (Other ingredients:) | |
| 1 cup perfect berries | ||
Directions
Sift the dry ingredients for the shortcake together into a large bowl.
Cut the butter into the dry ingredients with a pastry blender.
Stir the cream in with a fork, pressing the mixture together lightly to form a ball.
The amount of cream varies; use only enough to form the ball.
Otherwise the dough will be too sticky.
Turn the dough onto a lightly-floured board and knead for 1 minute.
Divide the dough in half and roll into 2 equal circles about 1/2" thick.
Place one layer on a lightly-floured baking sheet.
Spread with soft butter.
Place the other layer on top.
Bake at 425 degrees for 20-25 minutes.
Remove from the oven and cool on a rack.
Combine the sliced strawberries with the 2 tbsp sugar.
Stir.
Let stand 20-30 minutes.
While the cake is still very slightly warm, separate the two layers.
Trim the edges and place the bottom layer on a doily on a large glass plate.
Cover this layer lavishly with the sugared sliced berries.
Cover with the second layer.
Whip the cream and add the 1 tsp sugar and the vanilla.
Spread the whipped cream over the top and sides of the shortcake.
Decorate with the perfect berries.
Serve immediately.
Cut the butter into the dry ingredients with a pastry blender.
Stir the cream in with a fork, pressing the mixture together lightly to form a ball.
The amount of cream varies; use only enough to form the ball.
Otherwise the dough will be too sticky.
Turn the dough onto a lightly-floured board and knead for 1 minute.
Divide the dough in half and roll into 2 equal circles about 1/2" thick.
Place one layer on a lightly-floured baking sheet.
Spread with soft butter.
Place the other layer on top.
Bake at 425 degrees for 20-25 minutes.
Remove from the oven and cool on a rack.
Combine the sliced strawberries with the 2 tbsp sugar.
Stir.
Let stand 20-30 minutes.
While the cake is still very slightly warm, separate the two layers.
Trim the edges and place the bottom layer on a doily on a large glass plate.
Cover this layer lavishly with the sugared sliced berries.
Cover with the second layer.
Whip the cream and add the 1 tsp sugar and the vanilla.
Spread the whipped cream over the top and sides of the shortcake.
Decorate with the perfect berries.
Serve immediately.
Chef
