This strawberry shortcake is delicious! I cooked it and everyone loved it!

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Credit: Meredith Food Studios

Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.

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  • Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

  • Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.

  • Place dough on a lightly floured surface and 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. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.

  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.

  • Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.

  • Top each shortcake with whipped cream and spoon strawberries on top.

Nutrition Facts

557 calories; protein 6.9g; carbohydrates 64.6g; fat 31.3g; cholesterol 97.2mg; sodium 467.8mg. Full Nutrition
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