As the "official dessert of summer" strawberry shortcake is a crowd-pleaser & this recipe is much easier to make than it appears. Try out this delicious classic today! If need be, prepare all components the day before and assemble just before serving.
Prep Time:
30 minutes
Cook Time:
25 minutes
Serves:
8 servings
Ingredients
Filling
1/4 Cup sugar
1 1/2 Package (16 ounces each) Driscoll's Strawberries, hulled and quartered
2 Cups heavy cream
1 Tsp. vanilla extract
Shortcakes
10 Tablespoons chilled unsalted butter, cut into small pieces plus more for pans
3 1/2 Cup all-purpose flour
1/2 Cup granulated sugar
1 Tbsp. baking powder
1 Tsp. baking soda
1/4 Tsp. salt
1 3/4 Cup heavy cream
Shortcakes
1
PREHEAT oven to 375°F.
2
GREASE insides of 3 (8-inch) round cake pans with butter.
3
4
ADD butter and pulse (or cut in with a pastry blender) until mixture resembles coarse crumbs.
5
6
TRANSFER dough to a lightly floured surface.
7
8
DIVIDE dough into 3 equal pieces.
9
PRESS each piece of dough into a prepared cake pan. Spread dough to edges and make it as smooth as possible.
10
BAKE about 25 minutes or until golden.
11
COOL 5 minutes, then transfer to wire racks to cool completely.
Filling and Assembly
1
BEAT heavy cream and vanilla extract with an electric mixer until soft peaks form.
2
ADD sugar while beating and continue to beat just until stiff peaks form.
3
4
TOP evenly with about one third of strawberries.
5
SPREAD evenly with about one third of whipped cream.
6
PLACE second cake layer on top of whipped cream.
7
8
9
SPREAD remaining whipped cream, leaving a 1-inch border around edges.
10
TOP with remaining strawberries in a mound. Serve immediately.
11
For more Strawberry Shortcake recipes, click here!
